Almond Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries and tender baby spinach are a classic pairing, but the torn mint leaves and paper-thin red onion here take the whole thing somewhere unexpectedly bright and sophisticated. The honey balsamic vinaigrette — built with apple cider vinegar, a touch of honey, grated garlic, and a whisper of ground ginger — comes together in minutes and coats every leaf with a sweet, tangy depth that tastes like it took far more effort than it did. Many store-bought dressings and salad kits sneak in nut-based ingredients or are processed on shared lines, so making your own from scratch is the cleanest, most satisfying workaround. Every single ingredient here is straightforward and easy to verify, which means you can toss this together with total confidence. It's the kind of salad that works as a light lunch, a dinner party starter, or an easy side that somehow steals the show — serve it immediately so the spinach stays crisp and the strawberries keep their gorgeous color.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- ¼ red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 clove garlic, finely grated
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, grated garlic, ground ginger, and salt until the dressing is smooth and emulsified.
- 2
Add the baby spinach, sliced strawberries, red onion, and torn mint to a large salad bowl.
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