Walnut 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 combination somewhere genuinely exciting. The honey balsamic vinaigrette — built with apple cider vinegar, a touch of grated garlic, and a whisper of ground ginger — ties everything together with a bright, slightly tangy sweetness that feels anything but ordinary. Many store-bought dressings and restaurant salads sneak in chopped tree nuts as a topping, so making this one from scratch means you stay in complete control of every ingredient. Everything in this bowl is naturally clean and simple, with no swaps or substitutions needed to keep it safe. It comes together in just a few minutes of whisking and tossing, making it an effortless choice for a weeknight side or a showstopping addition to a summer spread. Serve it immediately after dressing so the spinach stays perky and the strawberries hold their gorgeous color.
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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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