Roasted Rhubarb and Strawberry Salad

Eating Well, May/June 2011

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!

Roasted Rhubarb Salad

Prep Time

10 minutes

Cook Time

25 minutes


4 Servings


2 1⁄2 cups rhubarb (fresh, cut into 1/2 inch pieces)
1 cup strawberries (sliced)
2 tablespoons sugar
1⁄4 cup pecans (maple glazed)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper, ground
8 cups spinach
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.