Oats Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries and tender 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 — built from olive oil, apple cider vinegar, honey, grated garlic, and a hint of ground ginger — comes together in minutes and coats every leaf with a bright, tangy sweetness that feels anything but ordinary. Every single ingredient in this salad is naturally whole and grain-free, so there's no need to scan labels or second-guess anything hiding in a packet. That makes it a genuinely stress-free option when you're cooking for someone who needs to avoid oats or other grains, whether for sensitivity or preference. The whole thing comes together in one bowl with just a quick whisk and a gentle toss, which means less cleanup and more time enjoying it. Serve it immediately after dressing so the spinach stays perky and the strawberries hold their shape — it's the kind of salad that disappears fast 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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