Beef Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, bright, and impossibly fresh, this spinach and strawberry salad is the kind of dish that makes you want to eat more greens without any convincing. Juicy sliced strawberries and tender baby spinach are the perfect pairing, lifted even further by the sharpness of thin-cut red onion and fragrant torn mint leaves. The honey balsamic vinaigrette — built from olive oil, apple cider vinegar, honey, grated garlic, and a hint of ground ginger — comes together in minutes and coats every leaf with a sweet-tangy punch that tastes far more complex than the effort involved. This is naturally a plant-forward plate, so there's zero need to swap or substitute anything to keep it completely free of meat. It works beautifully as a light lunch on its own or as a vibrant side alongside your favorite protein. Whisk, toss, and serve immediately for the best texture — this one doesn't like to wait.
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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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