Breastfeeding Friendly Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh, vibrant, and ready in minutes, this salad is exactly the kind of nourishing meal that feels like a treat without requiring any real effort. Baby spinach brings a serious iron and folate boost, both nutrients that matter a lot in the postpartum period when your body is working overtime. Juicy sliced strawberries add natural sweetness and a hit of vitamin C, which actually helps your body absorb that plant-based iron more effectively. The honey balsamic vinaigrette comes together with a quick whisk — olive oil, apple cider vinegar, honey, garlic, and a touch of ginger — so there's no store-bought dressing with mystery additives to worry about. Torn fresh mint lifts the whole bowl and makes it feel genuinely refreshing rather than just another side salad. It's the kind of recipe you'll want on repeat because it's light enough to eat on a busy day but satisfying enough to actually feel like a meal.
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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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