Mustard Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful in the bowl, this spinach and strawberry salad is the kind of dish that makes people stop scrolling and actually want to cook. The dressing is where the magic happens — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger creates something warm and citrusy that coats every leaf without weighing anything down. For anyone navigating a mustard allergy or sensitivity, store-bought dressings can be a minefield, since mustard shows up as an emulsifier in countless vinaigrettes and bottled options. Here, the dressing comes together in about 30 seconds with nothing hidden and nothing to second-guess. Dry-roasted almonds and pumpkin seeds add satisfying crunch alongside the juicy strawberries, so every bite has real texture and contrast. The golden turmeric gives the whole salad a gorgeous hue that looks far more impressive than the effort involved. Serve it immediately after tossing so the spinach stays crisp 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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