Legume Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, juicy strawberries and tender baby spinach are a classic pairing, and this salad leans into that combination with torn fresh mint and paper-thin red onion for a little bite. The honey balsamic vinaigrette pulls everything together beautifully — a quick whisk of olive oil, apple cider vinegar, honey, garlic, and a hint of ground ginger creates a dressing that's bright, slightly sweet, and just complex enough to feel special. Many store-bought dressings sneak in soy, chickpea derivatives, or other legume-based thickeners, so making your own from scratch is a genuinely smart move here. Every single ingredient in this bowl is naturally free of beans, lentils, peas, and their relatives — no substitutions or workarounds needed. It comes together in minutes, making it an ideal starter, a light lunch, or a stunning side for a warm-weather dinner. Serve it immediately after tossing so the spinach stays crisp and the strawberries hold their shape.
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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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