Roasted Rhubarb Salad

This is an Eating Well recipe. To access the recipe on their site and print, click HERE.

INGREDIENTS

  • 2 cups 1/2-inch pieces fresh rhubarb

  • 2 tablespoons sugar

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon canola oil

  • 1 tablespoon minced shallot

  • ¼ teaspoon salt

  • ¼ 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)

  • ¼ cup golden raisins

DIRECTIONS

  • Preheat oven to 450 degrees.
  • 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.

NUTRITIONAL FACTS

Servings: 4 servings (about 2 cups)
Calories: 197
Protein: 5 grams
Carbohydrates: 21 grams
Fat: 12 grams

CALORIE CONSIDERATIONS

    • To INCREASE calories: Add more oil and choose full fat cheeses .
    • To DECREASE calories: Cut the sugar in half and choose fat free or low fat cheese.

TO MAKE THIS GLUTEN FREE:

This recipe is already gluten free!

DID YOU KNOW...

Rhubarb is a vegetable? In fact, it is actually part of the Polygonaceae family, which includes foods like buckwheat and sorrel.

DID YOU KNOW...

Rhubarb is full of fiber, calcium and vitamin K? Try it for its benefits to your digestive system, bones and blood.

DID YOU KNOW...

The leaves of the rhubarb plant are poisonous? Only eat the red stalk, because the greens contain oxalic acid which can cause kidney stones and organ failure if consumed in large quantities.

DID YOU KNOW...

Just 1/2 cup of cooked rhubarb equals 1 serving of vegetables?!

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