Roasted Rhubarb Salad

From EatingWell: 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.

Makes: 4 servings, about 2 cups each

Active Time: 20 minutes

Total Time: 40 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

Preheat oven to 450°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.

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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