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Spinach Blue Cheese Berry Salad with Maple Rhubarb and Thyme Vinaigrette

  • Author: Irene
  • Total Time: 20 mins
  • Yield: 2 cups of dressing enough for 10 entree size salads 1x


  • Salad:
  • 8 cup fresh baby spinach
  • ½ cup red onions, thinly sliced
  • ½ cup blue cheese, crumbled
  • 1 cup strawberries, hulled and thinly sliced
  • 1 cup blueberries
  • 4 stalks rhubarb, trimmed and thinly sliced
  • 3 tbsp. quality maple syrup
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. fresh thyme leaves
  • ¼ cup olive oil
  • Salt and freshly ground pepper


  1. In a small sauce pan over medium heat, simmer the rhubarb and maple syrup for about 5 minutes or until very soft. Set aside to cool.
  2. In the meantime, make the salad. On a large platter or salad bowl, add the spinach, top with red onion, blue cheese, strawberries and blueberries and set aside.
  3. To make the vinaigrette, add rhubarb and vinegar to a blender and pulse until smooth. Pour into a bowl and add fresh thyme and slowly whisk in oil is emulsified. Season with salt and pepper.
  4. Drizzle salad with vinaigrette and serve. This vinaigrette can be served warm or cold.
  • Prep Time: 20 mins