Seed Oil 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 take this salad somewhere genuinely special — bright, a little sharp, and completely refreshing. The dressing is where things really shine: extra-virgin olive oil, apple cider vinegar, honey, grated garlic, and a whisper of ground ginger come together into something tangy, floral, and just sweet enough. Most bottled dressings rely on canola, soybean, or sunflower oil as their base, so making your own is the easiest way to keep things clean without sacrificing any flavor. Everything whisks together in a single small bowl, and the whole salad comes together in minutes with zero cooking required. It's the kind of dish that looks impressive on a table but asks almost nothing of you in the kitchen. Serve it immediately after tossing so the spinach stays crisp and the strawberries hold their shape.
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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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