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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2011


Recipe Summary

40 mins


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; protein 5.2g 10% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 2.6g 10% DV; sugars 14.5g; fat 11.5g 18% DV; saturated fat 2.8g 14% DV; cholesterol 6.5mg 2% DV; vitamin a iu 1045.6IU 21% DV; vitamin c 9.9mg 17% DV; folate 48.4mcg 12% DV; calcium 101.2mg 10% DV; iron 1.3mg 7% DV; magnesium 33mg 12% DV; potassium 386.9mg 11% DV; sodium 223.8mg 9% DV; thiamin 0.1mg 7% DV; added sugar 6g.

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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