Paleo Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, bright, and genuinely refreshing, this spinach and strawberry salad is the kind of dish that makes you excited to eat your greens. Juicy sliced strawberries and tender baby spinach are a classic pairing, and the torn fresh mint takes the whole thing somewhere unexpected and a little fancy. The honey balsamic vinaigrette pulls it all together — a quick whisk of olive oil, apple cider vinegar, honey, grated garlic, and ground ginger creates a dressing that's tangy, lightly sweet, and deeply flavorful. Every single ingredient here is whole and unprocessed, so it fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. Thinly sliced red onion adds a gentle bite that balances the sweetness of the berries beautifully. This is the kind of salad that works as a light lunch on its own or as a stunning side next to grilled chicken or salmon.
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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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