Vegetarian Turmeric-Ginger Spinach & Strawberry Salad
Bright, bold, and genuinely refreshing, this salad brings together sweet strawberries and earthy baby spinach in a way that feels both effortless and a little unexpected. The real star is the golden dressing — a quick whisk of olive oil, fresh lemon juice, raw honey, turmeric, and grated ginger that coats every leaf with warm, citrusy depth. Black pepper in the dressing isn't just seasoning; it actually helps your body absorb the turmeric, so this bowl is as smart as it is delicious. Dry-roasted almonds and pumpkin seeds add satisfying crunch and a nutty richness that keeps the salad from feeling like a side thought. A few thin slices of red onion bring just enough bite to balance the sweetness of the strawberries. Everything comes together in minutes with zero cooking required, making it an ideal weeknight starter or a lunch that genuinely earns its place at the 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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