Hazelnut 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 combination somewhere genuinely exciting. The honey balsamic vinaigrette pulls everything together — sweet, tangy, and just a little garlicky with a hint of ground ginger that makes you want to keep going back for another forkful. Many store-bought dressings and salad kits sneak in tree nut oils or nut-based toppings that can be a real headache to navigate, so making your own from scratch with these simple pantry staples is a smart move. Every ingredient in this bowl is straightforward and easy to verify, which means you can focus on enjoying the food rather than reading labels. It comes together in minutes with just a whisk and a bowl, making it an effortless choice for a weeknight side or a bright, crowd-pleasing starter at your next gathering.
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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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