Red Meat Allergy Friendly Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, bright, and genuinely refreshing, this spinach and strawberry salad is the kind of dish that looks like it came from a restaurant but comes together in minutes with zero cooking required. Juicy sliced strawberries and tender baby spinach are a classic pairing, and the torn fresh mint takes the whole thing somewhere a little unexpected and really lovely. The honey balsamic vinaigrette — built from olive oil, apple cider vinegar, honey, grated garlic, and a whisper of ground ginger — ties every element together with a tangy-sweet depth that tastes far more complex than its short ingredient list suggests. For anyone navigating a red meat allergy, salads like this are a natural win since every single ingredient here is completely plant-based with no hidden animal proteins to worry about. Thinly sliced red onion adds just enough bite to balance the sweetness of the berries without overwhelming the delicate greens. Toss it right before serving and it's an effortless side for a weeknight dinner or a genuinely impressive addition to any warm-weather spread.
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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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