Beef Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely stunning on the table, this spinach and strawberry salad is the kind of dish that makes people stop and ask what's in it. The star is really the dressing — a golden blend of turmeric, freshly grated ginger, lemon juice, and honey that brings warmth and zing without overpowering the delicate greens. Baby spinach gets tossed in two stages so every leaf is evenly coated, then topped with juicy sliced strawberries, crunchy dry-roasted almonds, and nutty pumpkin seeds for a mix of textures that keeps each bite interesting. A little thinly sliced red onion adds a subtle sharpness that ties everything together beautifully. Since this salad is built entirely from produce, nuts, seeds, and a simple pantry dressing, it naturally sidesteps any concern about animal proteins without requiring any substitutions or workarounds. It comes together in just a few minutes of whisking and tossing, making it an effortless choice for a weeknight side or a showstopper addition to a weekend spread.
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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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