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Roasted Rhubarb Salad

  • 4servings
  • 40minutes
  • 197calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cup(s) 1/2-inch pieces fresh rhubarb

  2. 2 tablespoon(s) sugar

  3. 2 tablespoon(s) balsamic vinegar

  4. 1 tablespoon(s) canola oil

  5. 1 tablespoon(s) minced shallot

  6. 1/4 teaspoon(s) salt

  7. 1/4 teaspoon(s) freshly ground pepper

  8. 8 cup(s) mixed baby greens

  9. 1/2 cup(s) crumbled goat cheese or feta

  10. 1/4 cup(s) chopped walnuts , toasted (see Tip)

  11. 1/4 cup(s) golden raisins

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F.

  2. 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.

  3. 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.

  4. Exchanges: 1 fruit, 1/2 carbohydrate (other), 2 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin A (21% daily value), Vitamin C (17% dv).

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