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–+ servings
Roasted Rhubarb Salad

Fresh Roasted Rhubarb Salad for a Bright Summer Bite

This Roasted Rhubarb Salad combines sweet-tart rhubarb, creamy goat cheese, and crunchy walnuts for a perfect summer dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Rhubarb Trimmed and chopped into 1-inch pieces
  • 5 cups Mixed Spring Greens Can substitute with spinach or baby kale
  • 1 cup Walnuts Chopped; can substitute with pecans or almonds
  • 1 cup Goat Cheese Crumbled; feta cheese can be an alternative
For the Dressing
  • 2 tablespoons Honey Or maple syrup for a vegan option
  • 2 tablespoons Olive Oil For roasting and dressing
  • to taste Salt Freshly ground recommended
  • to taste Pepper Freshly ground recommended

Equipment

  • Oven
  • Baking dish
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a baking dish with olive oil.
  2. Trim and chop the rhubarb into 1-inch pieces, then place in the greased baking dish.
  3. Drizzle rhubarb with honey and olive oil, sprinkle with salt, and toss to coat.
  4. Roast the rhubarb for 10-15 minutes until tender and slightly syrupy.
  5. Wash and dry mixed spring greens, then combine with walnuts and crumbled goat cheese in a large bowl.
  6. After cooling slightly, add roasted rhubarb to the salad bowl and gently fold to combine.
  7. Finish by drizzling with more olive oil or balsamic dressing, then toss gently to coat.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 150mgPotassium: 250mgFiber: 4gSugar: 8gVitamin A: 20IUVitamin C: 15mgCalcium: 10mgIron: 8mg

Notes

This salad can be served warm or cold and pairs well with grilled meats or crusty bread. Extra roasted rhubarb can be used in other dishes or as a snack.

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