Coconut Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Bright, juicy strawberries and tender baby spinach are a classic pairing, and this salad leans into that combination with real confidence. Torn fresh mint and paper-thin red onion add layers of flavor that make every forkful feel a little more interesting than your average bowl of greens. 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 ties everything together with a sweet, tangy kick. Store-bought dressings can be a minefield of unexpected additives, so making your own from scratch means you know exactly what's going in the bowl. Every single ingredient here is straightforward and naturally free from tropical oils and hidden extras that can sneak into packaged alternatives. Toss it right before serving so the spinach stays crisp and the strawberries hold their shape. It's the kind of salad that looks impressive enough for a dinner party but is honestly easy enough for a Tuesday lunch.
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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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