Chestnut Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful in the bowl, this spinach and strawberry salad is the kind of dish that makes people stop and ask what's in it. The star of the show is a golden turmeric-ginger dressing — whisked together in under a minute with olive oil, lemon juice, and a touch of raw honey — that brings warmth and a subtle zing to every bite. Baby spinach provides a tender, earthy base, while juicy sliced strawberries add a pop of sweetness that plays perfectly against the savory notes. Dry-roasted almonds and pumpkin seeds give you satisfying crunch and a little extra staying power, making this feel like a real meal rather than a sad side salad. For anyone navigating tree nut restrictions, it's worth knowing that chestnuts belong to an entirely different botanical family than almonds, so this recipe is naturally free of any concern on that front — just straightforward, wholesome ingredients from start to finish. Toss it together right before serving so the leaves stay crisp and the colors stay vivid, and don't skip that second drizzle of dressing at the end — it makes a difference.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!