Rhubarb is misunderstood – to start with, it’s a vegetable. People usually think it’s a fruit because they see it in pies, crumbles, jams, and other sweet treats. But it is not only a vegetable, it’s also a real nutritional superstar. It is an excellent source of dietary fiber, high in vitamin K, and rich in anti-inflammatory antioxidants. Try it in this spectacular spring salad!
Honey-Roasted Rhubarb Salad
Recipe by Kaelyn Riley at Experience Life by Life Time
Ingredients:
- 2/3 cup peeled and chopped fresh rhubarb*
- 1 tsp. plus ½ Tbs. honey, divided
- ½ tsp. plus Tbs. extra-virgin olive oil, divided
- ¼ tsp. sea salt, plus more to taste
- ¼ cup shelled pistachios
- 1 Tbs. Dijon mustard
- ½ Tbs. white-wine vinegar
- Freshly ground black pepper, to taste
- 3 cups field greens
- 2 ½ oz. Feta cheese, crumbled
Directions:
- Preheat the oven to 350 degrees F and line a sheet-pan with parchment paper.
- Place the chopped rhubarb on the prepared sheet pan and drizzle with 1 teaspoon of the honey and ½ teaspoon of the olive oil. Sprinkle with ¼ teaspoon of the salt, toss to coat, and roast until just softened, about 10 minutes.
- While the rhubarb roasts, toast the pistachios in a small skillet over medium heat until fragrant and lightly browned, about five minutes. Transfer the pistachios to a cutting board and roughly chop.
- In a small jar, mix the remaining ½ tablespoon of honey and 1 tablespoon of olive oil with the Dijon mustard and white-wine vinegar. Shake or whisk to combine, then add salt and pepper to taste.
- In a medium bowl, lightly dress the field greens and toss to coat.
- Divide between two plates, top with the roasted rhubarb, chopped pistachios, and crumbled feta, and serve. Makes 2 servings.
*Cook’s Note: To peel rhubarb, you’ll need a small sharp knife or a vegetable peeler. Gently peel off any tough or stringy skin starting at the larger end. This step is not strictly necessary, but it will make the rhubarb more tender for eating in the salad.
Fun Fact: Some people think that raw rhubarb is poisonous. It is not. Only the rhubarb leaves are toxic. It’s perfectly safe to eat raw rhubarb stalks.
Check our recipe archive for more incredible rhubarb recipes!
