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Spring Greens Salad with Rhubarb Vinaigrette

This Spring Greens Salad with Rhubarb Vinaigrette combines crisp Little Gem lettuce, peppery arugula, sweet strawberries, creamy Brie, and candied spiced nuts with a bright, tangy rhubarb dressing. It’s a colourful celebration of spring flavours and textures.
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Servings 4
Calories 501 kcal

Ingredients
  

Candied Spiced Nuts

  • 300 grams assorted nuts, (about 3 cups). I used pecan halves, walnut halves, and shelled pistachios.
  • 50 grams granulated sugar
  • 4 teaspoons Diamond Crystal Kosher salt, or 2 teaspoons Morton Kosher salt
  • 1/2 teaspoon Aleppo pepper
  • 1 large egg white

Rhubarb Vinaigrette

  • 150 grams rhubarb, sliced into 1-inch pieces
  • 1 cup water
  • 3 Tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons sherry vinegar or red wine vinegar
  • 1/3 cup extra-virgin olive oil

Salad Ingredients

  • 400 grams mixed spring greens (about 7–8 cups loosely packed). I used a mix of Little Gem, arugula, frisée, and pea shoots.
  • 1 pint strawberries, sliced
  • 130 grams brie, cut into 1-inch pieces

Instructions
 

Make Candied Spiced Nuts

  • Preheat oven to 350°F.
  • In a small bowl, combine the sugar, salt, and Aleppo pepper. Set aside.
  • In a medium bowl, lightly whisk the egg white until frothy. Add the nuts and toss until evenly coated. Sprinkle the spice mixture over the nuts and toss again until well coated.
  • Spread the nuts in an even layer on a parchment-lined baking sheet. Bake for 15–20 minutes, stirring once halfway through, until lightly golden and dry to the touch.
  • Let cool completely. The nuts will crisp as they cool. Break apart the clusters and roughly chop before using. Store extras in an airtight container at room temperature.

Make Rhubarb Vinaigrette

  • Place the rhubarb and water in a medium saucepan. Bring to a simmer over medium heat, then cover and cook until the rhubarb is very soft, about 10 minutes.
  • Drain the rhubarb well and discard the cooking liquid. Transfer the softened rhubarb to a blender and add the maple syrup, Dijon mustard, vinegar, and olive oil. Blend until smooth and creamy. Taste and adjust seasoning if needed.

Assemble Salad:

  • Place the greens in a large bowl and toss with about ¼ cup of the rhubarb vinaigrette, adding more as needed to lightly coat the leaves. Season with salt and pepper.
  • Transfer to a platter or shallow serving bowl. Top with the strawberries, brie, and about ½ cup of the candied spiced nuts. Serve immediately

Notes

The colour of the vinaigrette will vary depending on the colour of your rhubarb stalks.
Do not attempt making spiced candied nuts on a very humid day.  They will not dry our properly and will be very sticky after baking.
You will only need about 1/2 cup of the Candied Spiced Nuts in the salad. Store extra in an airtight container at room temperature. They will last for several weeks.  Do not attempt making these on a very humid day.  They will not dry our properly and will be very sticky after baking.

Nutrition

Calories: 501kcalCarbohydrates: 27gProtein: 11gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gCholesterol: 33mgSodium: 825mgPotassium: 470mgFiber: 5gSugar: 19gVitamin A: 330IUVitamin C: 73mgCalcium: 145mgIron: 1mg
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