Kale and Rhubarb Salad

Kale and Rhubarb Salad

with Candied Hazelnuts and Lemon Vinaigrette

GET RECIPES DELIVERED
dinner

Kale and rhubarb are the stars of the summer, and the addition of sweet and spicy hazelnuts complements these crunchy vegetables so well. This salad is a delicious departure from using the stovetop, and you will not be disappointed!

Dinner Summer Recipes Spring Recipes Soy-Free Gluten-Free Leafy Greens Fruit Grain Bowl Side Dish Appetizer Salad American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
393
FAT
21g
CARBOHYDRATES
44g
PROTEIN
13g

MAIN INGREDIENTS

  1. 1 cup red quinoa
  2. 2 cups water*
  3. 1 bunch lacinato kale
  4. 1 stalk rhubarb
  5. 1 lemon
  6. 1/2 cup hazelnuts
  7. 1 tablespoon agave
  8. 1 tablespoon brown sugar
  9. 3/4 teaspoon salt, divided*
  10. 1/2 teaspoon pepper*
  11. 1/8 teaspoon cayenne pepper
  12. 2 tablespoons olive oil*
  13. 1/2 teaspoon dijon mustard
  14. 1 shallot
  15. 1 garlic clove, peeled
  16. *not included

TOOLS

  • Blender or Food Processor
  • Parchment Paper
  • Baking Sheet
  • Small Pot
  • Large Bowl
  • 2 Small Bowls
  • Fine mesh sieve

INSTRUCTIONS

1
Rinse and dry the produce. Strip kale leaves from the stalk, and rip into 2 inch pieces. Thinly slice the rhubarb at a diagonal, forming thin, 1 inch long pieces. Peel and dice shallot. Zest and juice the lemon into a small bowl. Preheat the oven to 350 degrees.
2
Rinse quinoa in a fine mesh sieve and place in small pot with 2 cups of water and ¼ t salt. Cook for 10-12 minutes on medium high heat, or until water is absorbed and the germ ring starts to separate from each grain.
3
To make the dressing, place diced shallot, garlic, lemon juice and zest, mustard, ¼ teaspoon salt and ½ teaspoon pepper into a blender. Blend on high speed, adding 2 tablespoons olive oil slowly, until everything is combined.
4
Toss kale leaves and rhubarb slices with the dressing in a large serving bowl, then set it aside to soak in the flavors.
5
In a small bowl, combine 1 tablespoon agave, 1/4 t salt, and cayenne with hazelnuts. Toss until coated, and then add brown sugar. Toss and distribute into one layer on a parchment paper-lined baking sheet. Bake in the oven for 10 minutes.
6
Allow the hazelnuts to cool, then roughly chop. To serve, first plate the kale and rhubarb mix, then top with ½ cup of quinoa, and garnish with the chopped hazelnuts. Enjoy!