Name: Mixed Greens Salad with Strawberries and Candied Walnuts
Cook time: 15 min
Total time: 35 min
Yield: 12 servings

Candied Walnuts

Vinaigrette

Salad

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

Joanna Gaines

Joanna Gaines's Mixed Green Salad with Strawberries and Candied Walnuts

Mixed Greens Salad with Strawberries and Candied Walnuts

Meet The Creator

You can make this with any homemade vinaigrette, but a citrus-herb version is especially good.

Simple Salad with Dried Fruit and Nuts

Annie Starke's Crunchy Chicken and Peanut Salad and Peanut Sauce

Crunchy Chicken and Peanut Salad with Peanut Sauce

Katie Button's Summer Peach and Melon Salad

Summer Peach and Melon Salad

Magnolia Table Mom's Bulgogi with Cucumber Kimchi Salad

Mom’s Bulgogi with Cucumber Kimchi Salad

Annie Starke's BLT Salad with Pickle Beer Dressing

BLT Salad with Pickle Beer Dressing

Samantha Seneviratne's Crepes with Lemon and Sugar

Crêpes with Lemon and Sugar

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

Grilled Watermelon with Feta Salad Stacks

Joanna Gaines' Spinach Salad with Warm Bacon Vinaigrette

Spinach Salad with Warm Bacon Vinaigrette

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

Eduardo Garcia's Grilled Caesar Salad with Garlic Croutons

Grilled Caesar Salad With Garlic Croutons

During the cold weather months, it’s lovely to have a hearty and flavorful salad to balance out all the stews and typical winter food. Farro is an ancient grain that tastes nutty and earthy and lends great texture to this salad, which is particularly easy to double for a crowd. The maple syrup in the dressing helps bind everything together and gives it a creamy mouth feel. Remember to strive for caramelization on the roasted veggies -- those browned bits are packed with flavor!

Winter Farro Salad with Soy-Maple Vinaigrette

Herb Salad

Learn about Magnolia's founders, Chip and Joanna Gaines. 

About Chip and Joanna

These fritters are inspired by my time in Spain. We would order them all the time out, and the señora I lived with would make them because she knew how much I loved them!

Elizabeth Poett's Potato Fritters with Manchego and Prosciutto

Potato Fritters with Manchego and Prosciutto

Pavlova with Passion Fruit and Raspberries

Aside from the traditional eggs Benedict, hollandaise is best accompanied by fresh vegetables, cooked to perfection. This recipe covers two of my favorites, with two different preparations: asparagus and artichokes. Blanching helps quick-cooking vegetables maintain vibrancy and a snappy texture, so it works perfectly for the asparagus. Blanching is also great for broccoli in a broccoli salad or green beans, fennel, peas, and carrots. Meanwhile, artichokes can be a bit more intimidating. They are oddly shaped, very firm, and thorny. After trimming and boiling in well-seasoned water, the leaves slip off to expose the tender underside, making them the perfect vessel to scoop a bit of tasty hollandaise.

Katie Button's Asparagus and Artichokes with Hollandaise

Asparagus and Artichokes with Hollandaise

Curry Chicken Salad

Charred Corn Salad

Shredded Brussels sprouts, fresh blueberries, toasted almonds, and poppy seeds are an unexpectedly delicious combination that’s also super healthy. The sweetness of the berries and vinaigrette pairs perfectly with the earthy, crunchy leaves and almonds. My favorite thing to serve this alongside is my Grilled Raspberry-Chipotle Pork Tenderloin.