Warm Strawberry Balsamic Greens with Basil Oil & Toasted Walnuts (Vegetarian + Gluten-Free)

A wilted greens dish with savory richness, fruity depth, and a touch of crunch.

These Warm Strawberry Balsamic Greens are the perfect balance of sweet, savory, and earthy. Wilted gently in Basil Infused Olive Oil and finished with a tangy Strawberry Balsamic glaze, they’re topped with toasted walnuts for richness and crunch. This side dish pairs beautifully with grilled mains and brings a farm-fresh vibe to your spring table.

📝 Ingredients:

• 6 cups mixed spring greens (spinach, baby kale, chard)

• 1 tbsp Basil Infused Olive Oil (plus more for drizzling)

• 2 tbsp Strawberry Balsamic Vinegar

• 1 tsp Dijon mustard

• Salt and pepper to taste

• 1/3 cup toasted walnuts, roughly chopped

• Optional: shaved parmesan or pecorino (omit for vegan)

🔥 Instructions:

1. Make the glaze: In a small skillet, warm Strawberry Balsamic and Dijon over low heat until slightly thickened (2–3 minutes). Remove from heat and whisk in Basil Olive Oil.

2. Wilt the greens: In a large sauté pan, warm a bit more Basil Olive Oil over medium heat. Add greens and sauté just until lightly wilted (1–2 minutes). Season with salt and pepper.

3. Combine & garnish: Toss greens with the balsamic glaze. Top with toasted walnuts and optional cheese shavings.

4. Serve warm, with an extra drizzle of Basil Olive Oil just before serving.

💡 Tips:

• Use tender greens that wilt quickly — avoid romaine or iceberg.

• Add cooked lentils or farro to turn this into a hearty grain bowl.

Upgrade your sides with our Strawberry Balsamic and Basil Infused Olive Oil — perfect for garden-fresh cooking all spring long.