Pregnancy Friendly Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh, vibrant, and packed with ingredients that genuinely pull their weight during pregnancy, this salad is the kind of meal that feels indulgent while doing a lot of good. Baby spinach brings a serious hit of folate and iron — two nutrients that matter enormously right now — while ripe strawberries layer in vitamin C that actually helps your body absorb that iron more efficiently. Torn fresh mint and paper-thin red onion add brightness and a little bite, keeping every forkful interesting rather than flat. The honey balsamic vinaigrette comes together in minutes with olive oil, apple cider vinegar, honey, grated garlic, and a whisper of ground ginger — no store-bought dressings with long ingredient lists you have to decode. Everything here is straightforward, whole, and easy to verify, which is exactly the kind of cooking peace of mind you want right now. It's light enough to work as a starter but substantial enough to anchor a lunch on its own, especially alongside some crusty bread or a simple protein.
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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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