Yeast Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries and baby spinach are a natural pairing, and the torn mint leaves and paper-thin red onion take this salad somewhere genuinely special. The homemade vinaigrette is where this dish really shines — olive oil, apple cider vinegar, honey, grated garlic, and a pinch of ground ginger come together into something bright, slightly sweet, and deeply savory all at once. Store-bought dressings are a common source of hidden yeast-derived ingredients like autolyzed yeast extract or fermented flavor additives, so whisking your own from scratch is a smart and satisfying move. Every ingredient here is naturally free from fermented or yeast-containing components, so you can toss and serve with total confidence. The whole thing comes together in minutes with no cooking required, making it an effortless option for a light lunch or a stunning starter. Serve it immediately after dressing so the spinach stays perky 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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