Barley Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, juicy strawberries paired with tender baby spinach is one of those combinations that sounds almost too simple — until you taste it and wonder why you don't make it every week. The torn fresh mint adds a bright, cooling note that lifts the whole bowl, while the thinly sliced red onion gives just enough bite to keep things interesting. The real star is the honey balsamic-style vinaigrette, built from olive oil, apple cider vinegar, honey, grated garlic, and a whisper of ground ginger — it comes together in minutes and tastes like something from a proper bistro. Bottled dressings are a common source of hidden grain-derived ingredients, so making your own from scratch here means you know exactly what's going in the bowl. Every single component in this salad is naturally free of grain fillers and thickeners, so there's no substitution required and nothing to second-guess. It's the kind of dish that works as a light lunch on its own or as a stunning starter alongside a bigger spread. Toss it right before serving so the spinach stays perky and the strawberries hold their shape.
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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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