Rhubarb is often the star of our spring and early summer desserts. (Our simpler-than-pie rhubarb pie recipe celebrates this surprisingly versatile vegetable in its more traditional form.) But here, paired with some early spring greens, goat cheese, and toasted walnuts, it gets a seat at the grown-ups table. This salad is a wonderful twist for both rhubarb, and salad. Even lifelong rhubarb detractors give this rendition thumbs up.
The honey-roasted rhubarb becomes brings a sweet tang to the flavors and pulls all of the other ingredients into place. We see this little gem appearing at a lot of our summer barbecues.
- 1/2 pound rhubarb, cut into 1/2-inch pieces
- 1/4 cup honey
- 1/ 3 cup chopped walnuts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Coarse salt and ground pepper
- 5-8 ounces of your favorite spring greens (or arugula, kale or baby spinach)
- 1 fennel bulb, cored and thinly sliced crosswise (optional)
- 1/2 cup fresh goat cheese, crumbled
- Preheat oven to 450 degrees.
- On a rimmed baking sheet, toss rhubarb with honey.
- Roast rhubarb for about 4 minutes until it begins to soften.
- Remove rhubarb from oven, set aside and let cool.
- Spread walnuts on another rimmed baking sheet and put into oven.
- Toast walnuts for about 6 minutes, until fragrant. Let Cool.
- In a large bowl, whisk together oil and vinegar, and season with salt and pepper.
- Add greens and fennel and toss to combine.
- Top with rhubarb, walnuts, and goat cheese.
Co-Author of Garden Candy Basics