Citrus Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Bright, juicy strawberries paired with tender baby spinach make for a salad that feels both fresh and a little bit fancy. The torn mint leaves add an unexpected herbal lift, while the paper-thin red onion brings just enough bite to keep every forkful interesting. What makes this dressing so smart is the swap to apple cider vinegar — it delivers that tangy, slightly fruity depth you want in a vinaigrette without a drop of lemon or orange juice. A touch of honey rounds out the acidity, and grated garlic with ground ginger give it a subtle warmth that ties the whole bowl together. Many classic strawberry salad dressings lean heavily on citrus, so this version is a genuine find for anyone who needs to avoid it. Everything comes together in minutes — just whisk, toss, and serve — making it an effortless choice for a weeknight side or a showstopper addition to a weekend spread.
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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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