Pecan Free Turmeric-Ginger Spinach & Strawberry Salad
This vibrant salad is a stunning combination of sweet, earthy, and bright — the kind of bowl that looks like it took way more effort than it actually did. Baby spinach gets tossed with juicy sliced strawberries, crunchy dry-roasted almonds, and nutty pumpkin seeds for a mix of textures that keeps every bite interesting. The real star is the golden dressing: a quick whisk of olive oil, fresh lemon juice, raw honey, turmeric, and freshly grated ginger that comes together in about thirty seconds and coats the leaves in warm, fragrant flavor. Black pepper in the dressing isn't just seasoning — it actually helps the turmeric do its thing, and the combination with ginger gives the whole salad a gentle, aromatic kick that feels anything but ordinary. Every ingredient here is naturally free from tree nuts like pecans, so there's no swapping or substituting needed — just straightforward, delicious produce and pantry staples. The optional red onion adds a sharp little bite that plays beautifully against the sweet strawberries if you're feeling it. Serve it immediately after the final toss so the spinach stays fresh and the almonds keep their satisfying crunch.
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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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