Gluten Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, bright, and genuinely refreshing, this salad brings together tender baby spinach, juicy sliced strawberries, paper-thin red onion, and torn fresh mint for a combination that feels both elegant and effortless. The homemade honey balsamic vinaigrette — built from olive oil, apple cider vinegar, honey, grated garlic, and a whisper of ground ginger — comes together in minutes and coats every leaf with a perfectly balanced sweet-tangy finish. Every single ingredient here is naturally free from gluten, so there's no label-reading stress or ingredient swapping required; it just works as written. Bottled dressings are one of the sneakiest places for hidden additives and thickeners, which makes whipping up your own such a satisfying move. The mint is the quiet star of this bowl — don't skip it, because it lifts the strawberries and cuts through the richness of the olive oil in the best possible way. Toss it right before serving so the spinach stays crisp and the strawberries hold their shape.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!