Spinach Salad with Strawberry Rhubarb Vinaigrette

One of the things that I love the most about spring is the vibrancy and fragrance of its fresh produce. Cutting into the fresh vegetables and herbs while prepping this salad creates such a delightfully inviting aroma and awakens the senses in the best way. This sensation is at the heart of this Spinach Salad recipe as it’s perfectly paired with an oil-free Strawberry Rhubarb Vinaigrette. With its light, fresh ingredients, it’s an ideal choice for those looking for an easy meal prep option, a light and nutritious lunch, or the perfect complement to a warm bowl of soup. It’s a combination that promises to please your palate and make you fall in love with the fresh tastes of the season.

Ingredients for Spinach Salad with Strawberry Rhubarb Vinaigrette

• Baby Spinach: A nutritional powerhouse, baby spinach is rich in vitamins A, C, and K, as well as iron and magnesium. Its tender leaves add a slightly sweet flavor and a delicate texture to the salad. 
• Mixed Greens or Butter Lettuce: These greens add variety and depth to the salad’s base, with butter lettuce offering a soft, buttery texture and mild flavor. Arugula could serve as a peppery alternative, adding a bit of zest to the mix.
• Red Cabbage: Providing a crunchy texture and vibrant color; green cabbage is a great option as well if you’re looking for a slightly sweeter taste.
• Watermelon Radish: Aside from its beautiful pink colour and crisp texture, watermelon radish brings a peppery and slightly sweet flavor to the salad. Regular radishes can be used for a similar crunch if you cannot get your hands on the watermelon variety.
• Green Beans: Trimmed and sliced green beans add freshness and a satisfying crunch, along with fiber and vitamins like A, C, and K.
• Avocado: The creaminess of avocado contrasts beautifully with the crisp vegetables.
• Basil Leaves: Basil adds a fresh, herbaceous note that complements the sweetness of the vinaigrette perfectly. Mint might also be a nice option if basil is not available however, it would change the taste quite a bit.
• Pistachios: Chopped pistachios contribute a satisfying crunch and nuttiness. Almonds or walnuts could be used instead, both offering a similar texture and nutritional benefits.
• Tahini or Olive Oil: Tahini adds a creamy texture and a nutty flavor to the dressing without the use of oil, making it a healthier option. Olive oil can be used for a richer flavor and consistency.
• Lemon Juice: Adds brightness and acidity to the dressing, enhancing the other flavors.
• Apple Cider Vinegar: Contributes to the vinaigrette’s tanginess.
• St. Dalfour Strawberry Rhubarb Fruit Spread: This jam provides the sweetness and fruitiness to the dressing without added sugars! 
• Dijon Mustard: Offers depth and a mild heat.
• Maple Syrup (Optional): Adds a natural sweetness to balance the tartness of the lemon and vinegar.