Roasted Rhubarb Salad

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Preparation time: 20 mins.
Cooking time: 20 mins.

Difficulty: Easy - for beginners
Serves: Makes: 4 servings, about 2 cups each

Dietary guidance: v g 


2 cups 1/2-inch pieces fresh rhubarb
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon canola oil
1 tablespoon minced shallot
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups mixed baby greens
1/2 cup crumbled goat cheese or feta
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup golden raisins


1. Preheat oven to 450°F.
2. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.
3. Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.
Per serving: 197 calories; 12 g fat (3 g sat, 4 g mono); 7 mg cholesterol; 21 g carbohydrate; 6 g added sugars; 5 g protein; 3 g fiber; 211 mg sodium; 387 mg potassium. Nutrition bonus: Vitamin A (21% daily value), Vitamin C (17% dv).
Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


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