Chestnut Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries and baby spinach are a classic pairing, but the torn mint leaves and paper-thin red onion here take the whole bowl somewhere genuinely exciting. The honey balsamic vinaigrette comes together in minutes — just a whisk of olive oil, apple cider vinegar, honey, grated garlic, and a hint of ground ginger — and it hits that perfect sweet-tangy balance that makes you want to lick the bowl. Every ingredient is straightforward and whole, so there's no need to scrutinize labels for hidden additives or worry about cross-contact with tree nuts. This is the kind of salad that works just as well as a light lunch as it does alongside grilled chicken or a weekend brunch spread. Toss it right before serving so the spinach stays perky and the strawberries keep their gorgeous color.
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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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