Capsaicin Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, bright, and genuinely refreshing, this spinach and strawberry salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Tender baby spinach gets layered with juicy sliced strawberries, paper-thin red onion, and torn fresh mint for a combination that feels both elegant and effortless. The honey balsamic vinaigrette ties everything together with a gentle tang — apple cider vinegar and honey balanced with a hint of ginger and fresh garlic for depth without any heat. That last point matters more than you might think, because so many store-bought dressings and spice blends sneak in chili-derived ingredients that can cause real discomfort for people who need to avoid capsaicin. Here, every single component is naturally free of peppers, hot spices, or anything in that family, so you can dress and toss with total confidence. It comes together in just a few minutes with no cooking required, making it an ideal choice for a weeknight side or a crowd-pleasing addition to any table spread. Serve it immediately after tossing so the spinach stays crisp 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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