Walnut Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely stunning on the table, this vibrant salad brings together baby spinach and juicy sliced strawberries in a way that feels both unexpected and completely natural. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that delivers warmth and zing in every bite. Black pepper in the dressing isn't just seasoning; it helps activate the turmeric, making this bowl as smart as it is delicious. Dry-roasted almonds and pumpkin seeds add satisfying crunch and a nutty richness without any concern about walnuts sneaking in through a pre-made dressing or a store-bought nut blend. Every ingredient here is straightforward and easy to source, so you're fully in control of what goes into the bowl. The technique is simple — dress the spinach first, then layer on the toppings and finish with a gentle final toss — which keeps the leaves from getting soggy and the strawberries looking beautiful. It's the kind of salad that disappears fast, so you might want to double the dressing just in case.
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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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