Roasted Rhubarb Salad

Roasted Rhubarb Salad

1 Review
From: EatingWell Magazine, May/June 2011

Rhubarb roasted for just a few minutes is a tart topping for a mixed green salad with raisins, walnuts and goat cheese.

Ingredients 4 servings

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  • 2 cups ½-inch pieces fresh rhubarb
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon minced shallot
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 cups mixed baby greens
  • ½ cup crumbled goat cheese or feta
  • ¼ cup chopped walnuts, toasted (see Tip)
  • ¼ cup golden raisins


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  • Ready In

  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.
  • 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.
  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 197 calories; 12 g fat(3 g sat); 3 g fiber; 21 g carbohydrates; 5 g protein; 48 mcg folate; 7 mg cholesterol; 14 g sugars; 6 g added sugars; 1,046 IU vitamin A; 10 mg vitamin C; 101 mg calcium; 1 mg iron; 224 mg sodium; 387 mg potassium
  • Nutrition Bonus: Vitamin A (21% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ other carbohydrate, 2 fat

Reviews 1

June 01, 2011
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By: jolson21
Tart and flavor-packed salad My husband wasn't wild about the thought of this salad, but he likes rhubarb and was quite pleasantly surprised and satisfied! I used red leaf lettuce; I let the vinegar, shallot and s/p marinate while the rhubarb absorbed the sugar and roasted; I used goat cheese and subbed dried cherries for the raisins, since that's what I had on hand. Very good; nice light summer dinner.
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