Roasted Rhubarb Salad

  • 2 cups rhubarb, cut into ¼” slices
  • 1-2 TBLS each honey and balsamic vinegar
  • 4 cups greens, chopped
  • 1/2 cup grated carrot
  • 1/4 cup scallions, finely chopped
  • 3/4 cup nuts or seeds of choice, chopped
  • 3/4 cup crumbled feta cheese or goat cheese
  • 1/4 cup olive oil
  • 1 TBLS vinegar (apple cider, or your choice)
  • Salt and pepper to taste

Preheat oven to 450. Toss rhubarb with honey and balsamic to coat. Spread in single layer on baking sheet and roast for 8-10 min. Toss greens, carrots, scallions, cheese and nuts. Whisk olive oil, vinegar, salt and pepper and dress salad. Add rhubarb and serve.