Macadamia Free 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 golden turmeric-ginger dressing is the real star — whisked together in under a minute with olive oil, lemon juice, and a touch of raw honey, it brings a warm, earthy depth that plays beautifully against the sweet strawberries and tender baby spinach. Dry-roasted almonds and pumpkin seeds add satisfying crunch and a little protein, so this holds its own as a light lunch or a seriously impressive side. For anyone navigating tree nut concerns, it's worth noting that this salad skips macadamias entirely — the crunch here comes from almonds and seeds, which are clearly called out so there's no guesswork involved. The dressing comes together so quickly that there's really no reason to reach for a bottled version, and making it from scratch means you know exactly what's going in. Serve it immediately after the final toss so the spinach stays perky and the strawberries keep 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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