Wheat Free Turmeric-Ginger Spinach & Strawberry Salad
Bright, fresh, and genuinely stunning on the table, this spinach and strawberry salad is the kind of dish that makes people ask for the recipe before they've even finished their first bite. The real star is the golden dressing — a quick whisk of olive oil, lemon juice, honey, turmeric, and freshly grated ginger that brings warmth and a subtle zing to every leaf. Juicy sliced strawberries play beautifully against the earthy spinach, while chopped dry-roasted almonds and pumpkin seeds add satisfying crunch and a little staying power. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The turmeric and black pepper pairing is a smart move, and the fresh ginger keeps the dressing tasting vibrant rather than flat. It comes together in just a few minutes of whisking and tossing, making it an effortless choice for a weeknight side or a showstopping addition to any spread.
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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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