I adore how vegetables in season together taste best together. Strawberries and rhubarb couldn’t be a better pair, and together in a vinaigrette, they strike just the right notes of sweet and sour. Spinach is often available year-round thanks to its hardy nature and a farm’s ability to grow it under large tents during the cold months, but I believe it’s in the spring that spinach hits its stride. Grassy notes of fresh young spinach provide a solemn backdrop to the sweetness of the berries. Drizzled with a strawberry-rhubarb vinaigrette and topped with walnuts and a sprinkle of feta or goat cheese, this Strawberry-Rhubarb Spinach Salad marks a bright entry into spring.
This week at the market, I found large bunches of spinach with glossy tender leaves and crisp, snappy stems next to the strawberries and it was in front of this display that I decided they should be together on the plate. It is not an unusual pairing and is just what made sense to me that day.
When shopping weekly at the farmers market, I think it is best to let the ingredients speak to you, instead of shopping with recipe in hand. I search for the freshest looking ingredients, then determine what to do next. It helps to have a collection of favorite cookbooks and, of course, your favorite blog. 😊 Thankfully, you don’t need to do much to make a special meal when it features beautiful ingredients. This Strawberry-Rhubarb Spinach Salad is an easy blend of the season’s best finds.
For more information on how to select, prep and store spring vegetables, check out familyandforks’ new Vegetable Guide in the header menu, which is organized by season. We will continue to update throughout the seasons with valuable information on how to pick out, store and prep the very best fruit and vegetables at the farmers market.
- 2 cups rhubarb, washed, both ends removed and thinly sliced
- 2 pints strawberries, washed, stems removed and quartered (or sliced if large), divided
- 2 Tablespoons cider vinegar
- ¼ cup local honey or maple syrup
- 3-4 Tablespoons olive oil
- 1 lb. spinach leaves, washed and tough stems removed.
- 2 handfuls walnut pieces, or slivered almonds, toasted
- ½ cup crumbled goat cheese or feta
- Sea salt and pepper, to taste
- Handful sliced dates, optional
- Place the rhubarb, 1 pint strawberries, vinegar and honey into a medium saucepan over medium heat and cook for about 10-15 minutes until strawberries and rhubarb completely dissolve. Set aside.
- Place spinach and remaining strawberry slices into a large bowl.
- Place strawberry-rhubarb mixture in a food mill and puree, then whisk in the olive oil until desired consistency. You can also use a food processor and while blending, drizzle in olive oil until you reach the desired consistency. (I like a little less olive oil so I use about 2-3 Tablespoons but ¼ cup (4 Tablespoons) makes a nice smooth vinaigrette.)
- Add salt and pepper, to taste (keeping in mind that feta can add a lot of salt)
- Just before serving, toss salad with desired vinaigrette, top with walnuts, crumbled cheese and dates, if using.