Cashew Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful on the plate, this spinach and strawberry salad is the kind of dish that makes people ask for the recipe before they've even finished their first bite. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that brings warmth and a subtle zing to every leaf. Baby spinach holds up beautifully here, catching the dressing without wilting, while juicy sliced strawberries add a pop of sweetness that plays perfectly against the earthy spice. Chopped dry-roasted almonds and pumpkin seeds give you satisfying crunch and a little staying power, making this feel like a proper salad rather than a side thought. Tree-nut-free eaters often have to double-check packaged salad kits and pre-made dressings for hidden ingredients, but everything here is straightforward and easy to verify at a glance. Toss it together in minutes and serve immediately so the colors stay vivid and the textures stay just right.
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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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