Soy Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful on the plate, this spinach and strawberry salad is the kind of dish that makes people stop scrolling and actually want to cook. The star of the show 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 tastes like it took much longer. That warm, earthy turmeric paired with the zing of fresh ginger gives the whole bowl a subtle depth that lifts the sweetness of the strawberries in the best possible way. Crunchy dry-roasted almonds and pumpkin seeds add satisfying texture, while baby spinach keeps everything light and vibrant. Every single ingredient here is naturally free of soy, so there's no label-checking or substitution stress — just clean, whole-food cooking from start to finish. Toss it together right before serving and the colors alone will have everyone reaching for a fork.
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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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