Soy Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Bright, juicy strawberries paired with tender baby spinach make this salad feel like peak-season eating at its absolute best. The torn fresh mint adds an unexpected lift that keeps every bite interesting, while the thinly sliced red onion brings just enough bite to balance the sweetness. The real star is the honey balsamic-style vinaigrette — a quick whisk of olive oil, apple cider vinegar, honey, garlic, and a hint of ground ginger that comes together in seconds and tastes like something from a proper restaurant. Every single ingredient here is naturally free from soy, so there's no label-scanning or ingredient-substituting required — just straightforward, wholesome produce and pantry staples. It's the kind of dish that looks impressive on a table but genuinely takes almost no effort to pull off. Serve it immediately after tossing so the spinach stays crisp and the dressing clings to every leaf.
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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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