Gluten Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, jewel-toned, and packed with bold flavor, this spinach and strawberry salad is the kind of dish that makes people stop and ask for the recipe before they've even finished their first bite. The golden turmeric-ginger dressing is the real star — whisked together in seconds from olive oil, fresh lemon juice, honey, and warm spices, it coats every leaf with a subtle heat and earthy depth that you just don't find in a bottled dressing. Juicy sliced strawberries bring a pop of sweetness that plays beautifully against the peppery spinach, while dry-roasted almonds and pumpkin seeds add satisfying crunch and a little extra staying power. Every single ingredient here is naturally free of gluten, so there's no label-checking or ingredient swapping required — just fresh, whole foods that come together effortlessly. The optional red onion adds a sharp, savory bite that rounds out the flavor profile if you're into it. It comes together in just a few minutes of whisking and tossing, making it an ideal choice for a weeknight side or a showstopping addition to any gathering spread.
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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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