A delightful Roasted Rhubarb Salad that combines the tartness of rhubarb with the freshness of greens and a tangy vinaigrette.
Ingredients
- 2 stalks rhubarb cut into 1-inch pieces
- 2 tablespoons olive oil divided
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 4 cups mixed salad greens
- 1/4 cup feta cheese crumbled
- 1/4 cup walnuts toasted
Instructions
- Preheat the oven to 400°F (200°C).
- Place the rhubarb on a baking sheet and drizzle with 1 tablespoon of olive oil and honey. Toss to coat.
- Roast the rhubarb in the oven for 15-20 minutes, until soft and caramelized. Remove and let cool.
- In a small bowl, whisk the remaining olive oil with balsamic vinegar to make a dressing.
- In a large salad bowl, combine the mixed greens, roasted rhubarb, feta, and walnuts.
- Drizzle the dressing over the salad and toss gently to combine.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 6gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 10gVitamin A: 2500IUVitamin C: 20mgCalcium: 150mgIron: 2mg