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Fresh Strawberry Balsamic Burrata Salad with Candied Walnuts

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A fresh and flavorful salad combining ripe strawberries, creamy burrata, tangy balsamic reduction, and crunchy candied walnuts. Perfect for spring and summer, this quick and easy salad is a crowd-pleaser with a delightful balance of textures and flavors.

Ingredients

Scale
  • 1 pint fresh strawberries, hulled and sliced
  • 8 ounces burrata cheese (or fresh mozzarella as a substitute)
  • 4 cups mixed greens (baby arugula or spring mix)
  • 1 cup walnuts (halves or pieces)
  • ½ cup granulated sugar
  • 2 tablespoons water
  • ¼ cup balsamic vinegar (preferably aged)
  • 2 tablespoons extra virgin olive oil
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Rinse the strawberries thoroughly, hull them, and slice into halves or quarters depending on size. Rinse and dry the mixed greens thoroughly to avoid sogginess. (5 minutes)
  2. In a small saucepan over medium heat, combine ½ cup granulated sugar and 2 tablespoons water. Stir gently until the sugar dissolves completely and the liquid starts to bubble. Add the walnuts and continue stirring for about 3-4 minutes until they’re evenly coated and glossy. Spread the walnuts on parchment paper to cool and harden. (8 minutes)
  3. Pour ¼ cup of balsamic vinegar into a clean saucepan and simmer over medium-low heat. Let it reduce gently, stirring occasionally, until it thickens into a syrupy consistency, about 6-8 minutes. Watch closely so it doesn’t burn. Remove from heat and let cool slightly. (8 minutes)
  4. In a large mixing bowl, toss the mixed greens with 2 tablespoons olive oil, a pinch of salt, and freshly ground black pepper. Add the sliced strawberries and gently toss again to combine. (3 minutes)
  5. Arrange the dressed greens and strawberries on your serving platter or individual plates. Tear or slice the burrata cheese and place it evenly on top of the salad. Scatter the cooled candied walnuts over everything. (4 minutes)
  6. Using a spoon, drizzle the syrupy balsamic reduction in a zigzag pattern over the salad. For an extra pop, squeeze a teaspoon of fresh lemon juice lightly over the top if desired. (2 minutes)
  7. Give the salad a quick crack of black pepper and a tiny sprinkle of flaky sea salt if available. Serve immediately for the best texture contrast. (1 minute)

Notes

Make candied walnuts a day ahead and store in an airtight container to save time. Keep burrata cold until just before serving and tear gently to preserve texture. Avoid overdressing greens to maintain fresh flavors. For a vegan version, substitute burrata with plant-based cheese and use maple syrup instead of sugar for candied nuts. Candied nuts can also be made in the oven at 350°F for 8-10 minutes, stirring halfway through.

Nutrition

Keywords: strawberry salad, balsamic salad, burrata salad, candied walnuts, fresh salad, summer salad, spring salad, easy salad recipe

Find it online: https://tomyumy.com/fresh-strawberry-balsamic-burrata-salad-recipe-with-easy-candied-walnuts-tutorial/