Spinach Salad with Rhubarb and Feta

Ingredients

• 2 tbsp Cashews
• 300 g Rhubarb (2 stalks)
• 1.5 tbsp olive oil
• 2 tsp maple syrup
• 80 g Baby Spinach
• 1 tsp apple cider vinegar
• Salt
• Pepper
• 60 g Feta cheese

Instructions

1. 1.

   Toast the cashews in a pan over low to medium heat until they are lightly browned and fragrant. Remove and set aside.

2. 2.

   Wash, peel, and pat the rhubarb dry, then cut it into 1-2 cm wide pieces. Heat 1/2 tbsp of olive oil in a pan and sauté the rhubarb pieces over medium heat for 2-3 minutes. Add 1 tsp of maple syrup and caramelize for another 2-3 minutes. Remove and set aside.

3. 3.

   Wash the spinach and spin it dry. Mix the remaining oil and remaining maple syrup with apple cider vinegar and season with salt and pepper. Add the spinach to the dressing and mix.

4. 4.

   Serve the spinach salad on 2 plates. Distribute the caramelized rhubarb and cashews on top. Crumble feta over the salad and serve.