May 182016

Rhubarb Salad with Goat Cheese, Fennel & Walnuts

Chopped fresh rhubarbRhubarb 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.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Chopping, roasting, toasting, slicing, tossing
Garden Candy Basics - fundamental vegucation for everybody!


  • 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


  1. Preheat oven to 450 degrees.
  2. On a rimmed baking sheet, toss rhubarb with honey.
  3. Roast rhubarb for about 4 minutes until it begins to soften.
  4. Remove rhubarb from oven, set aside and let cool.
  5. Spread walnuts on another rimmed baking sheet and put into oven.
  6. Toast walnuts for about 6 minutes, until fragrant. Let Cool.
  7. In a large bowl, whisk together oil and vinegar, and season with salt and pepper.
  8. Add greens and fennel and toss to combine.
  9. Top with rhubarb, walnuts, and goat cheese.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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One Response to Rhubarb Salad with Goat Cheese, Fennel & Walnuts
  1. Arthur Reply

    I’ve only had rhubarb as a dessert. This I might have to try!

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