Peanut Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, bright, and just a little bit unexpected, this salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Juicy sliced strawberries and tender baby spinach are a classic pairing, but the torn fresh mint and paper-thin red onion take it somewhere genuinely special. The honey balsamic vinaigrette comes together in minutes — just a whisk of olive oil, apple cider vinegar, honey, grated garlic, and a hint of ground ginger — and it ties every element of the bowl together beautifully. Store-bought dressings can be a minefield when you're avoiding cross-contact with nuts, so making your own from scratch with these clean, simple ingredients is both safer and honestly tastier. Everything here is whole and fresh, so you know exactly what's going into the bowl. Toss it right before serving so the spinach stays perky, and don't be surprised when it disappears fast.
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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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