Pistachio Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and packed with bold flavor, this spinach and strawberry salad is the kind of dish that makes you genuinely excited about eating a salad. The golden turmeric-ginger dressing is the real star — whisked together with lemon juice, honey, and olive oil, it coats every leaf with a warm, slightly spicy brightness that plays beautifully against the sweet sliced strawberries. Dry-roasted almonds and pumpkin seeds add satisfying crunch and a little nuttiness without any of the cross-contamination concerns that can come with mixed-nut toppings at restaurants or pre-packaged salad kits. The whole thing comes together in just a few minutes, making it an easy win for weeknight dinners or a standout addition to a weekend spread. Thinly sliced red onion is optional, but it adds a sharp, savory edge that rounds out the sweetness nicely. Everything in this bowl is straightforward and clearly labeled, so you can toss it together with total confidence and zero ingredient second-guessing.
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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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