Hazelnut 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 coats every leaf with warm, citrusy depth. Juicy sliced strawberries add a pop of sweetness that plays perfectly against the earthy spinach, while dry-roasted almonds and pumpkin seeds bring satisfying crunch and a little staying power. For anyone navigating tree nut concerns, it's worth noting that almonds are used here rather than hazelnuts, keeping the recipe completely free of that particular allergen without sacrificing any texture or richness. The whole thing comes together in minutes — just whisk, toss, scatter, and serve. It works beautifully as a light lunch on its own or as a vibrant side alongside grilled chicken or fish. Clean ingredients, zero fuss, and a flavor combination that feels far more special than the effort required.
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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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