Cashew Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, juicy strawberries paired with tender baby spinach is one of those combinations that sounds simple but absolutely delivers on the plate. Torn fresh mint and paper-thin red onion add brightness and a little bite, making every forkful feel lively and layered. The honey balsamic vinaigrette — built from olive oil, apple cider vinegar, honey, grated garlic, and a whisper of ground ginger — ties everything together with a tangy-sweet depth that tastes far more complex than the short ingredient list suggests. Many store-bought dressings and restaurant salads sneak in nut-based ingredients or are prepared on shared surfaces, so making your own from scratch here is a genuinely smart move. Everything in this bowl is naturally free of tree nuts, so there's no label-reading stress, just fresh, vibrant ingredients you can feel good about. It comes together in minutes with nothing more than a whisk and a large bowl, making it an effortless choice for a weeknight side or a crowd-pleasing starter at your next gathering.
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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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