Nutmeg 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 ask for the recipe before they've even finished their first bite. The dressing is where the magic happens — a quick whisk of olive oil, lemon juice, honey, ground turmeric, and freshly grated ginger creates something golden, zippy, and a little unexpected. That combination of warm spice and citrus plays perfectly against the sweetness of ripe strawberries and the earthy depth of baby spinach. Dry-roasted almonds and pumpkin seeds add satisfying crunch and a little heft, turning what could be a simple side into something worth centering a meal around. Because every ingredient here is naturally free of warming baking spices like nutmeg, there's no need to audit a label or swap anything out — it's clean and straightforward from the start. Toss it together in minutes and serve immediately so the spinach stays perky and the colors stay vivid.
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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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