Vegetarian Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, bright, and just a little bit unexpected, this salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Juicy sliced strawberries and tender baby spinach are a classic pairing, but the torn fresh mint and paper-thin red onion take it somewhere genuinely special. The honey balsamic vinaigrette pulls everything together — a quick whisk of olive oil, apple cider vinegar, honey, grated garlic, and a hint of ground ginger creates a dressing that's tangy, floral, and just complex enough to feel like you really cooked something. Everything here is naturally plant-based and built from whole, recognizable ingredients, so there's no label-reading required and no compromises on flavor. It comes together in minutes, making it an effortless choice for a weeknight side or a showstopping addition to a weekend spread. Serve it immediately after tossing so the spinach stays perky and the strawberries hold their shape.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!