Barley Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, jewel-toned, and packed with contrasting textures, this spinach and strawberry salad is the kind of dish that looks like you spent way more effort than you actually did. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and fresh ginger that comes together in about thirty seconds and coats every leaf with warm, citrusy depth. Sweet strawberries and crunchy dry-roasted almonds play off each other beautifully, while pumpkin seeds add a subtle nuttiness that keeps each bite interesting. Every single ingredient here is naturally free of barley and grain-based additives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The two-stage dressing technique (coating the spinach first, then finishing with a final drizzle) ensures nothing gets soggy and the flavors stay vibrant all the way to the last forkful. It works equally well as a light lunch on its own or as a stunning side alongside grilled proteins. If you've been skeptical about fruit in savory salads, this one will absolutely change your mind.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ½ tsp fresh ginger, finely grated
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt
For the salad
- 5 oz baby spinach
- 1 ½ cups fresh strawberries, hulled and sliced
- ¼ cup dry-roasted almonds, roughly chopped
- 2 tbsp pumpkin seeds
- 2 tbsp red onion, very thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, turmeric, grated ginger, black pepper, and salt until the dressing is smooth and uniform in color, about 30 seconds.
- 2
Add the baby spinach to a large salad bowl. Drizzle about two-thirds of the dressing over the spinach and toss until the leaves are lightly and evenly coated.
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