Nutmeg Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries and baby spinach are a natural pairing, and the torn mint leaves and paper-thin red onion take this salad somewhere genuinely special. The honey balsamic vinaigrette pulls everything together with a sweet-tangy punch — olive oil, apple cider vinegar, honey, a little grated garlic, and a whisper of ground ginger make it taste far more complex than the effort involved. Bottled dressings are notorious for hiding unexpected spices, so making your own in a small bowl means you know exactly what's going in. Every ingredient here is straightforward and easy to source, with no warm spices that could sneak in and throw off the bright, fresh flavor profile. Toss it together just before serving so the spinach stays crisp and the strawberries hold their shape. It works beautifully as a light lunch or a vibrant starter alongside almost anything off the grill.
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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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