Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Roasted Rhubarb Salad

		0
		0
		0
		0
		0

READ REVIEWS ()

Burris, Ken

40 mins total
20 mins prep

197 calories/serving

Recipe Filed Under
Cheese, Vegetable, Fruit, Nut, American, Roasting, Easy, Low Cholesterol, Vegetarian, Diabetic, Gluten Free, High Fiber, Healthy, Side Dish, Dinner, Father's Day, Spring, Summer, Easter, Birthday, Mother's Day, Housewarming, Entertaining

Provided By: EatingWell

Would you say this recipe is...

+ VOTE NOW

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

Ingredients

Serves:

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

Directions

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.