Eggless 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 real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that comes together in seconds and coats every leaf with warm, citrusy depth. Juicy sliced strawberries add a pop of sweetness that plays beautifully against the earthy spinach, while chopped dry-roasted almonds and pumpkin seeds bring satisfying crunch and a little staying power. Thin slivers of red onion are optional but highly recommended if you want a subtle sharpness to round everything out. The whole thing comes together without any cooking, making it an effortless choice for busy weeknights or a last-minute side at a dinner party. Because every ingredient here is naturally free of eggs, there's no need to swap anything out or second-guess a single label — just wholesome, vibrant produce and pantry staples doing exactly what they should.
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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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