Crisp and delicious roasted rhubarb salad as a delightful side or filling meal.
I love salads that are both a little tart and a little sweet with interesting textures and mix of flavours. This roasted rhubarb salad checks all of those boxes.
The crisp leaves of the spring mix, tossed in a simple balsamic vinaigrette and topped with crunchy, aromatic, roasted walnuts, softened and sweetened roasted rhubarb, goat cheese crumbles and sweet dried cranberries ranks this high on my most loved salad scale.
To reduce the calories further for this salad, reduce the amount of sugar used by half, or substitute it with monk fruit sweetener. The dried cranberries can be swapped with raisins or currants. The goat cheese can be switched with a low-fat feta, or left out entirely for a dairy-free salad.
(Makes 4 servings)
8 large stalks fresh rhubarb, trimmed and chopped into 1/2-inch pieces
1/4 cup granulated sugar
1/2 cup walnuts, rough chopped
1/4 cup white balsamic vinegar
1/8 cup avocado oil
1/2 small shallot, finely minced
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
8 cups spring mix
1/2 cup goat cheese, crumbled (or low-fat feta cheese)
1/3 cup dried cranberries
In a medium mixing bowl, add the chopped rhubarb and sprinkle with sugar. Mix well then let stand 15 minutes to macerate, stirring a few times as it sits.
Meanwhile, preheat the oven to 450°F / 230°C, and prepare a sheet pan lined with silicone liner.
Mix the walnuts into the rhubarb then spread evenly in a single layer onto the sheet pan. Roast until the rhubarb begins to soften (about 5 to 7 minutes). Remove from oven and set aside to cool.
In a small mixing bowl prepare the dressing by whisking together the vinegar, oil, shallot, sea salt, and ground black pepper.
In a large salad bowl, place the spring mix then drizzle with the dressing and toss. Divide into 4 servings and top each serving equally with the roasted rhubarb and walnuts, cheese, and dried cranberries. Enjoy!
Nutritional Information Per Serving:
total calories = 350 | total fat = 20.62g | saturated fat = 4.07g | cholesterol = 17.5mg | sodium = 235.35mg | net carbohydrates = 34.42g | dietary fibre = 4.29g | sugars = 28.65g | protein = 5.9g