Turkey 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 whole thing somewhere genuinely exciting. The honey balsamic vinaigrette pulls it all together — sweet, tangy, and just a little warm from the grated garlic and ground ginger. It comes together in minutes with nothing more than a whisk and a large bowl, making it one of those rare salads that feels impressive without any real effort. Every ingredient is straightforward and plant-based, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your bowl. The dressing is made entirely from pantry staples, which means you can skip the bottled stuff and its unpredictable ingredient lists entirely. Serve it immediately after tossing so the spinach stays bright and the strawberries hold their shape — it's the kind of dish that disappears fast at a table.
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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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