How should I serve this roasted rhubarb salad recipe?

We love to serve this recipe with protein like shredded chicken , air fryer fish , and pan-fried cod cakes . If you want to make it even more filling, add a side of gluten-free naan , too!

Can I make this recipe ahead of time?

This recipe is best served fresh. However, you can prepare the different components, and store them in separate airtight containers. Roasted rhubarb will stay fresh in the fridge for up to three days, and fresh produce will stay fresh for one to two days.

Do you have to cook rhubarb?

Technically, you can eat rhubarb raw. However, it tends to be so bitter that doing so is not enjoyable.

What else can I add to this recipe?

Feel free to include any ingredients you like best! Raisins, celery, cucumbers, and even orange zest all make great options.

Strawberry Rhubarb Salad

Name: Strawberry Rhubarb Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ½ cups (200 grams) rhubarb, cut into 1/2-inch pieces; 2 to 3 teaspoons honey or coconut sugar; 4 to 5 cups mixed greens (arugula/spinach/etc), chopped; 2 cup strawberries, quartered; 1/4 cup mint leaves, chopped; 2 Tablespoons extra virgin olive oil; 2 Tablespoons white wine vinegar; Pinch sea salt; Pinch coarse black pepper; 1/4 cup sliced almonds (see notes for toasted option); Optional: 1/4-1/3 cup goat cheese or feta crumbles

Description

Make this strawberry rhubarb salad with vinaigrette dressing for a sweet, tangy, vibrant, and nutritious salad perfect for spring and summer!

Ingredients

Units Scale

1 1/2 cups (200 grams) rhubarb, cut into 1/2-inch pieces
2 to 3 teaspoons honey or coconut sugar
4 to 5 cups mixed greens (arugula/spinach/etc), chopped
2 cup strawberries, quartered
1/4 cup mint leaves, chopped
2 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
Pinch sea salt
Pinch coarse black pepper
1/4 cup sliced almonds (see notes for toasted option)
Optional: 1/4-1/3 cup goat cheese or feta crumbles

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Instructions

Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Toss the rhubarb with honey and spread in an even layer on the baking sheet. Roast on the upper rack for 5 to 7 minutes or until slightly softened (don’t over cook otherwise it will be mushy). Remove and let cool for 5 minutes on the baking sheet.
In a large bowl, add the mixed greens, strawberries, mint, and strawberries.
In a small bowl, whisk together the olive oil, vinegar and salt and pepper. Pour the dressing over the salad.
Top with rhubarb, almonds, and optional feta or goat cheese.
Store leftover ingredients separately in an airtight container in the fridge for up to 3 days.

Notes

Rhubarb Tip – Look for thin, red, crisp stalks. Soft limp stalks are often the result of being too ripe.

Toasting Almonds – Place the almonds in a medium-sized skillet without oil. Toast over medium heat, shaking the skillet and stirring until fragrant and the sliced almonds are a light golden brown, about 4-5 minutes. Remove from the heat and transfer the toasted almonds to a plate or bowl to cool.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: salad
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 small salad
Calories: 173
Sugar: 6.7 g
Sodium: 118.8 mg
Fat: 12.7 g
Saturated Fat: 3.3 g
Carbohydrates: 12 g
Fiber: 3.4 g
Protein: 5 g
Cholesterol: 6.5 mg