Lupin Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries and baby spinach are a pairing that never gets old, and the torn mint leaves and paper-thin red onion here take it somewhere genuinely special. The honey balsamic vinaigrette — built from olive oil, apple cider vinegar, honey, grated garlic, and a whisper of ground ginger — is bright, slightly sweet, and just complex enough to feel like you really cooked something. Every single ingredient in this bowl is naturally free from lupin, which can sneak into unexpected places like flour blends, pasta, and even some salad dressings at the store. Here, you're working entirely with whole, recognizable produce and pantry staples, so there's no label-scanning required. The dressing comes together with a quick whisk, the salad tosses in seconds, and the result looks like something you'd order at a nice bistro. It's the kind of dish that works as a light lunch, a dinner party starter, or an easy side that steals the show.
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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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