Strawberry Rhubarb Spinach Salad
A sweet and tangy spring salad
Servings: 4 servings
Calories: 272kcal
Ingredients
- 1 ½ cups sliced rhubarb
- 1 tablespoon brown sugar
- 3 cups baby spinach
- 1 cup sliced strawberries
- 1 cup cooked quinoa
- ¼ cup walnuts toasted and chopped
- ¼ cup feta cheese
Dressing
- ½ cup balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
Instructions
- 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 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 5-7 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.
- Serve immediately.
Notes
Prepare your rhubarb, quinoa, and the balsamic glaze for the dressing up to a day in advance if desired.
Nutrition
Calories: 272kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 139mg | Potassium: 472mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2204IU | Vitamin C: 31mg | Calcium: 140mg | Iron: 2mg