Cinnamon 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 ask for the recipe before they've even finished their first bite. The star of the show is a golden turmeric-ginger dressing — whisked together with lemon juice, honey, and a crack of black pepper — that brings warmth and depth without leaning on any of the usual spice-rack suspects. For anyone navigating a sensitivity to cinnamon, salad dressings and spice blends can be a minefield, but every ingredient here is straightforward and easy to verify. Juicy sliced strawberries play beautifully against the earthy spinach, while dry-roasted almonds and pumpkin seeds add satisfying crunch in every forkful. A little thinly sliced red onion rounds things out with a gentle bite if you're into it. The whole thing comes together in minutes — just whisk, toss, and serve — making it an effortless choice for a weeknight side or a lunch that actually feels special.
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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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