Roasted Rhubarb and Strawberry Salad

Banner Image: 
Roasted Rhubarb Salad


SourceEating Well, May/June 2011
Prep time10 minutes
Cooking time25 minutes
Total time35 minutes


This salad, adapted from a recipe published in Eating Well magazine, uses the popular strawberry-rhubarb combo in a new way. Use local rhubarb, strawberries, spinach and goat cheese when possible!


2 1/2 cups
rhubarb (fresh, cut into 1/2 inch pieces)
1 cup
strawberries (sliced)
2 tablespoons
1/4 cup
pecans (maple glazed)
2 tablespoons
balsamic vinegar
1 tablespoon
olive oil
1/4 teaspoon
1/4 teaspoon
black pepper, ground
8 cups
1/2 cup
cheese, goat (crumbled)


Preheat oven to 450°F. 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.

Meanwhile, make the dressing by whisking the vinegar, oil, salt and pepper together in a large bowl. Add greens and toss to coat with the dressing.

Divide the spinach among 4 plates. Top with the rhubarb, strawberries, goat cheese and maple glazed pecans.