I used mixed greens for this baby, but spinach or baby kale would work well too.
Serves 4
Salad Ingredients:
• 2 cups rhubarb, chopped
• 2 heap tbsp. honey
• Pinch of sea salt
• 8 cups mixed spring greens
• 1/2 cup walnuts, roughly chopped
• 1/2 cup goat cheese, crumbled
Dressing Ingredients:
• 3 tbsp. olive oil
• 1 tbsp. red wine vinegar
• 1 tsp. honey
• 1 tsp. Dijon mustard
• 1/4 tsp. sea salt
Instructions:
1. Preheat oven to 450°F.
2. Place chopped rhubarb a small bowl, drizzle in honey and pinch of sea salt and stir to ensure all pieces are well coated.
3. Place the rhubarb on a baking sheet and transfer to the oven for 8 minutes until rhubarb is tender but not too mushy.
4. While the rhubarb is cooking, make the dressing. Add olive oil, vinegar, mustard, honey and sea salt to a jar or bowl and whisk with a fork to combine.
5. Once the rhubarb is roasted, remove it from the oven, set it aside and allow it to cool slightly.
6. In a large salad bowl, combine the mixed greens, goat cheese and chopped walnuts, and top with roasted rhubarb.
7. Drizzle with dressing to serve.
8. Enjoy!
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