Eggless 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 thing somewhere a little more exciting. The honey balsamic vinaigrette comes together in minutes — just whisk olive oil, apple cider vinegar, honey, grated garlic, and a pinch of ground ginger until smooth, and you have a dressing that's bright, slightly sweet, and just tangy enough to balance the fruit. Because everything is built from whole, straightforward ingredients, there's no need to scan labels for hidden egg-based emulsifiers or creamy dressings that sneak in unexpected additives. The result is a bowl that feels genuinely fresh and vibrant rather than like a compromise. Toss it together right before serving so the spinach stays crisp and the strawberries hold their shape, and you've got a stunning salad that works as a light lunch or an impressive side at any table.
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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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