BHA & BHT Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful on the plate, this vibrant salad brings together baby spinach, juicy sliced strawberries, crunchy almonds, and pumpkin seeds in a way that feels both nourishing and a little special. The real star is the golden dressing — a quick whisk of extra-virgin olive oil, fresh lemon juice, raw honey, ground turmeric, and freshly grated ginger that comes together in about thirty seconds flat. That combination of warm spice and citrus brightness makes the whole bowl sing without relying on any packaged shortcuts. For anyone navigating BHA and BHT concerns, the challenge is often hidden preservatives lurking in bottled dressings, flavored nuts, or processed toppings — here, every single ingredient is whole and straightforward, so you know exactly what you're eating. The turmeric gives the dressing a gorgeous amber hue that coats the spinach leaves beautifully, while the black pepper helps round out the flavor. Toss it together just before serving and it's the kind of salad that disappears fast, whether you're putting it on a weeknight dinner table or bringing it to a gathering.
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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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