Roasted Rhubarb, Asparagus and Spinach Salad

This salad makes a terrific light meal; serve with a nice, crusty roll. Combines some of our favorite Midwestern spring ingredients!

Step One

Toss together until well coated:

1/2 cup sliced rhubarb (about 1/4”-1/2” slices)

1 tsp. maple syrup (add a little more if you need to)

Place on a small, rimmed baking sheet covered with parchment paper and bake 7-10 minutes in a preheated 375 oven. (Keep an eye on it. Rhubarb should be tender, but holding it’s shape, and just starting to brown -don’t overcook or it will become mushy). Set aside and cool.

Step Two

Toss together until well coated:

1/2 cup 1” asparagus pieces

1 tsp. olive oil

Place on a small, rimmed baking sheet. Roast in the same oven about 5+ min. (should be crisp-tender). Cool.

Step Three

Assemble the salad:

In a large bowl, combine several large handfuls of spinach leaves, about 1/4 c. toasted almonds (tip: Trader Joe’s sells them pre-toasted), the roasted asparagus and rhubarb, and 1-2 Tbsp. crumbled feta or goat cheese. Toss with Rhubarb Vinaigrette (recipe below).

Rhubarb Vinaigrette

2 Tbsp. maple syrup

2 Tbsp. water

1 cup thin sliced rhubarb

2 Tbsp. red wine vinegar

1 tsp. lemon juice (+ optional pinch of zest)

2 Tbsp. olive oil

Salt and pepper

Combine maple syrup and water in small saucepan and bring to a boil. Add the rhubarb and simmer for 5-10 minutes until very soft. Add the vinegar and lemon juice and cook another 5 minutes. Remove from heat, whisk well to get creamy, then cool.

Whisk in the olive oil; add salt and pepper to taste. Add just a wee bit of water to make less thick if desired.

Recipe created or adapted by Liz Talley, Urban Graze

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