Turkey Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, jewel-toned, and packed with contrasting textures, this spinach and strawberry salad is the kind of dish that looks like it took serious effort but comes together in minutes. The real star is the golden dressing — a quick whisk of olive oil, fresh lemon juice, honey, turmeric, and grated ginger that coats every leaf with warm, citrusy depth. Crunchy dry-roasted almonds and pumpkin seeds add satisfying bite, while the sliced strawberries bring a juicy sweetness that plays beautifully against the earthy spice. A few thin slivers of red onion round things out with just enough sharpness to keep every forkful interesting. Because this salad is built entirely from fresh produce, pantry staples, and whole nuts and seeds, there's nothing hidden to worry about — what you see is exactly what you get. It's a genuinely crowd-pleasing option that works as a light lunch, a vibrant starter, or a side that steals the show at any table.
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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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