High Fructose Corn Syrup Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and packed with color, this spinach and strawberry salad is the kind of dish that looks like it came from a trendy café but comes together in minutes at home. The dressing is where the magic happens — a quick whisk of extra-virgin olive oil, fresh lemon juice, raw honey, ground turmeric, and freshly grated ginger creates a golden, fragrant vinaigrette that's completely free of the sweeteners lurking in most store-bought bottles. That matters more than you'd think, because commercial dressings are one of the sneakiest places high fructose corn syrup hides. Here, every ingredient is whole and recognizable, so you know exactly what's going into your bowl. Juicy sliced strawberries bring natural sweetness that plays beautifully against the earthy turmeric and the gentle heat of the ginger, while dry-roasted almonds and pumpkin seeds add satisfying crunch and staying power. A few thin slices of red onion round everything out with a little sharpness if you're into it. Toss it together, serve it immediately, and watch it disappear.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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