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Roasted Rhubarb Salad

May/June 2011

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


Roasted Rhubarb Salad

Makes: 4 servings, about 2 cups each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 197 calories; 12 g fat (3 g sat, 4 g mono); 7 mg cholesterol; 21 g carbohydrates; 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).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1/2 carbohydrate (other), 2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
Publication
May/June 2011
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