High Fructose Corn Syrup 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 slices here take the whole bowl somewhere genuinely exciting. The dressing is where this recipe really shines — a quick whisk of extra-virgin olive oil, apple cider vinegar, real honey, grated garlic, and a pinch of ground ginger creates something bright, tangy, and just sweet enough without a drop of processed sweetener. Bottled dressings are one of the sneakiest places that unwanted corn syrup derivatives hide, so making your own from scratch is both the smarter and tastier move. Every ingredient in this salad is whole and recognizable, which means you know exactly what's going into the bowl. It 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. The honey brings natural floral sweetness that plays beautifully against the tartness of the vinegar and the juicy strawberries, so nothing tastes flat or one-note. This is the kind of salad that actually disappears at the 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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