Legume Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, jewel-toned, and packed with contrasting textures, this salad is the kind of dish that makes people stop and ask what's in it. Baby spinach forms the base, layered with juicy sliced strawberries, crunchy dry-roasted almonds, and nutty pumpkin seeds for a bowl that's as satisfying as it is beautiful. The real star is the golden dressing — a quick whisk of olive oil, fresh lemon juice, raw honey, turmeric, and freshly grated ginger that comes together in about thirty seconds and coats every leaf in warm, citrusy flavor. Black pepper in the dressing isn't just seasoning; it actually helps the turmeric do its thing, and the combination with ginger gives the whole salad a subtle, aromatic heat that keeps you going back for another forkful. Since every ingredient here is naturally free of legumes — no beans, no lentils, no hidden soy — you can toss this together without scanning labels or second-guessing a single component. It comes together fast, looks stunning on the table, and works equally well as a light lunch or a side alongside grilled protein. Serve it immediately after that final gentle toss so the spinach stays fresh and the strawberries hold their shape.
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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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