My parents brought me some rhubarb from their garden. I normally associate rhubarb with dessert, but since I love to try new things I started looking for savory recipes with rhubarb. I found this recipe from Eating Well and decided to make myself this salad for dinner that very night since I had all the ingredients on hand. While I would classify this recipe as overall savory, the rhubarb is roasted in a small amount of sugar to balance out the tartness of the rhubarb. The walnuts add some crunch – along with healthy fats and protein – and a simple balsamic vinaigrette pulls all the flavors together. Rhubarb is more than Strawberry Rhubarb Crisp or Raspberry Rhubarb Slab Pie (but it does make amazing desserts too!). Give this salad a try and let me know what you think! Enjoy!
Roasted Rhubarb Salad
1/2 cup (1/2-inch pieces) fresh rhubarb
1/2 tbsp sugar
1/2 tbsp balsamic vinegar
1/2 tsp extra virgin olive oil
salt and pepper, to taste
1-2 tbsp crumbled feta (or goat cheese)
2 tbsp chopped toasted walnuts
2 dried apricots, chopped (or ~1 tbsp golden raisins)
2-3 cup mixed baby greens
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 greased baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.
3. Meanwhile, whisk vinegar, oil, salt and pepper in bowl. Add greens; toss to coat with the dressing. Place on desired serving dish. Top with the rhubarb, feta, walnuts and apricots. Serves 1.
*adapted from Eating Well
Nutritional Info: 225 calories; 14.3 g fat; 20.6 g carbohydrates; 4.8 g fiber; 8.2 g protein.
