Honey Roasted Rhubarb Salad with Fennel and Mint
Servings: 2 servings
Calories: 394kcal
Ingredients
- 2 stalks of rhubarb cut into 1 inch pieces
- 1/4 cup honey
- 1/2 bulb fennel sliced very thin
- 2 tbsp fresh mint sliced thin
- Butter lettuce leaves - about 4 cups
- fennel fronds
- 2 tbsp roasted pine nuts
- 2 tbsp fresh feta cheese
- 2 tbsp olive oil
- sea salt
- squeeze of meyer lemon juice
- zest of 1 meyer lemon
Instructions
- Preheat oven to 450
- Toss rhubarb with honey and allow to sit for 5 minutes
- Roast in oven for 5-8 minutes, until just tender. Allow to cool
- In the meantime toast pine nuts in oven until slightly brown.
- In a large bowl toss fennel, mint, and lettuce with olive oil, salt, and meyer lemon juice
- Arrange greens on 4 plates. To each plate add a few slices of rhubarb, pine nuts, feta, fennel fronds, and lemon zest. Drizzle some of the honey liquid from roasted rhubarb over top.
Nutrition
Calories: 394kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 224mg | Potassium: 470mg | Fiber: 3g | Sugar: 36g | Vitamin A: 270IU | Vitamin C: 11.6mg | Calcium: 156mg | Iron: 1.4mg
