Kale and Rhubarb Salad

Kale and Rhubarb Salad

with Candied Hazelnuts and Lemon Vinaigrette

GET RECIPES DELIVERED
dinner

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!