Rhubarb roasted for just a few minutes is a tart topping for a mixed green salad with raisins, walnuts and goat cheese. Source: EatingWell Magazine, May/June 2011

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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.

  • 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 Facts

197 calories; 11.5 g total fat; 2.8 g saturated fat; 7 mg cholesterol; 224 mg sodium. 387 mg potassium; 20.5 g carbohydrates; 2.6 g fiber; 14 g sugar; 5.2 g protein; 1046 IU vitamin a iu; 10 mg vitamin c; 48 mcg folate; 101 mg calcium; 1 mg iron; 33 mg magnesium; 6 g added sugar;

Reviews (1)

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Rating: 4 stars
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. Read More