Ingredients

The following ingredients have 2 Servings
  • 2 cups chopped rhubarb (about 1/3 of an inch thick)
  • 3 to 4 tbsp honey (close to 1/4 cup)
  • 1 tbsp balsamic vinegar
  • 4 cups leafy greens (like kale, swiss chard, etc)
  • 1 shallot (chopped)
  • 1/2 cup shredded carrots
  • 3 -4 tbsp roasted sunflower seeds
  • 1/2 cup goat cheese crumbles
  • sea salt to taste
  • black pepper to taste
  • oil/vinegar dressing
  • fresh lemon

Instruction

  • Preheat oven to 450F. Line a baking sheet with parchment paper.
  • Chop your rhubarb stalk into think slices (about 1/3 in thick).
  • Toss in a bowl with honey and balsamic vinegar.
  • Lay rhubarb flat on baking sheet and roast for 8-10 minutes.
  • In another large bowl. Toss your washed leafy greens, shallot, and carrots together.
  • Divide into two bowls.
  • Place half rhubarb on top of each salad. Then add in your sunflower seeds, goat cheese, and sea salt, and black pepper onto each salad.
  • Squeeze with fresh lemon and add olive oil and vinegar before serving (if desired).