Peanut 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 real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that brings warmth and a subtle zing to every leaf. Juicy sliced strawberries play beautifully against the earthy spinach, while chopped dry-roasted almonds and pumpkin seeds add satisfying crunch and a little extra staying power. For anyone navigating peanut allergies, this salad is a breath of fresh air — every ingredient is naturally free of peanuts, and there's no need to swap or substitute a thing. Store-bought dressings can be a minefield of hidden ingredients and shared-facility warnings, so making your own in under a minute is both safer and honestly tastier. A thin scatter of red onion is optional but adds a sharp, savory contrast that rounds the whole bowl out. Toss it together right before serving and enjoy it while the leaves are perfectly dressed and the strawberries are still cold.
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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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