Pork Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries and 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 with apple cider vinegar, a touch of honey, grated garlic, and a whisper of ground ginger — ties everything together with a bright, slightly sweet tang that makes you want to keep going back for another forkful. Every single ingredient in this salad is naturally free of pork and pork-derived products, so there's no label-reading required and no substitutions to stress over. It comes together in minutes with just a whisk and a large bowl, making it an effortless choice for a weeknight side or a showstopping addition to a weekend spread. The colors alone — deep green spinach, ruby-red strawberries, flecks of pale onion and bright mint — make it look far more impressive than the effort involved. Serve it immediately after tossing so the leaves stay crisp and the dressing keeps its glossy, emulsified finish.
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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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