You have to know it’s springtime when you start to see rhubarb in the produce department. It’s one of the first vegetables (yes, technically) harvested in the spring, and if you live in the northern hemisphere, you should be seeing it right about now. Blink, and the really good stuff will be gone, so get your fill now.
Because rhubarb is mouth-puckeringly tart – kind of like spring’s version of cranberries, it’s usually paired with really sweet, ripe fruits, and sweetened quite a bit. I love it in jams, and I also pair it with wild blueberries to make Bluebarb Cheesecake Ice Cream.
I also adore a good strawberry rhubarb pie with a scoop of that ice cream I mentioned, but that’s for another blog. Maybe I’ll call it Craving Something Made With Healthy Ingredients But The End Product Is Slightly Less Than Healthy. Or how about Craving Something That I Should Only Eat in Moderation…
So how about for today, we take those strawberries and rhubarb and pair them with some baby spinach, quinoa, feta cheese and toasted walnuts and call it yum and healthy?
Not quite the same thing as strawberry rhubarb pie, but so pretty to eat. And you’ll feel so much prettier after you eat it!
This salad hits all of your taste buds just right – sweet strawberries, sour rhubarb, salty feta, not a bitter bite here. And the dressing is a sweet balsamic glaze with just a touch of olive oil and honey. Not quite pie or ice cream, but it’ll do just fine.
I hope you’re on the make a large batch of whole grains and eat them during the week bandwagon, because when you have cooked quinoa in the fridge, dinner’s on the table in minutes, and you’re a superstar!
- 1 1/2 cups sliced rhubarb
- 1 tablespoon brown sugar
- 3 cups baby spinach
- 1 cup sliced strawberries
- 1 cup cooked quinoa
- 1/4 cup walnuts toasted and chopped
- 1/4 cup feta cheese
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
Preheat oven to 400 degrees.
Toss rhubarb with brown sugar, and place on a baking sheet. Let sit for about 5 minutes while oven preheats.
Roast rhubarb for about 5-7 minutes or just until tender. Do not overcook or it will break down too much.
While rhubarb is roasting, make dressing: bring balsamic vinegar to a boil in a small saucepan over high heat. Reduce heat to medium and boil gently for about 5 minutes or until vinegar is thickened and reduced by about half. Remove from heat, and add honey and olive oil. Let cool to room temperature.
Remove cooked rhubarb from oven an let cool to room temperature.
Place spinach, strawberries, quinoa, toasted walnuts and feta in a large mixing bowl.
Add roasted rhubarb and toss to combine.
Drizzle dressing over salad and toss to combine.
Do you like rhubarb? Sweet or savory?