Nightshade Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely stunning in a bowl, this spinach and strawberry salad is the kind of dish that makes people ask for the recipe before they've even finished eating. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that comes together in about thirty seconds and coats every leaf with warm, citrusy depth. Strawberries bring a juicy sweetness that plays beautifully against the earthy spinach, while chopped almonds and pumpkin seeds add satisfying crunch in every bite. Avoiding nightshades can quietly limit your salad options, since so many dressings and toppings sneak in paprika, chili, or tomato — but every single ingredient here is naturally in the clear. There's no swapping or substituting needed; the turmeric and ginger do all the heavy lifting to make this feel bold and interesting without relying on anything off the list. Toss it together just before serving so the greens stay crisp, and don't skip that second drizzle of dressing at the end — it makes a real difference.
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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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