Roasted Rhubarb Salad 2

Roasted Rhubarb Salad

by Stephanie Kay, Registered Holistic Nutritionist

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!