Ingredients
For the Salad:
- ½ cup water
- 2-3 rhubarb stalks
- 2 tbsp honey; we used creamed
- 4 cups spinach
- 4 cups kale
- ¾ cups crumbled feta cheese
- ½ cup raw walnuts
- 1/4 cup sprouted pumpkin seeds, optional
- 6 pea tendrils optional
- 6 sprigs mint, optional
- Rhubarb shavings, recipe follows
- Rhubarb dressing, recipe follows
For the Crispy Rhubarb:
- 2-3 rhubarb stalk skin, peeled
- 1 tbsp olive oil
For the Rhubarb Vinaigrette:
- 1 cup fresh rhubarb, chopped
- 3 tbsp apple cider vinegar
- 2 tbsp orange Juice
- 1 tbsp Dijon mustard
- 1 tbsp onion, chopped
- 1 tsp garlic, chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
Directions
For the Salad:
Step 1
Cut the rhubarb stalks for the salad into ½ inch pieces on the diagonal. Preheat oven to 450 degrees. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet.
Step 2
Divide the spinach and kale into 4 large servings (or six if using as a side salad). Sprinkle the sliced rhubarb, feta, walnuts, pea tendrils, mint and sprouted pumpkin seeds evenly over the salads.
Step 3
Drizzle the rhubarb dressing over the salads add the crispy rhubarb and serve.
For the Crispy Rhubarb:
Step 1
Peel rhubarb with a vegetable peeler. Toss rhubarb skin with olive oil.
Step 2
Bake at 350 degrees for approximately 15 minutes or until crispy and golden.
For the Rhubarb Vinaigrette:
Step 1
Add rhubarb, vinegar, orange juice, onion, garlic, and salt and pepper to food processor. Process until smooth.
Step 2
Stream in oil in a thin stream, with food processor running, until dressing is emulsified and frothy.
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