Roasted Rhubarb Salad With Goat Cheese and Pistachios

rhubarb-salad-goat-cheese-pistachios
Photo by Greg DuPree
Rating
Read Reviews
  • Serves 4 (serving size: about ¾ cup)
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 269 calories
    • Fat 22 g (5 g saturated fat)
    • Cholesterol 11 mg
    • Sodium 186 mg
    • Protein 6 g
    • Carbohydrate 13 g
    • Sugar 7 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 126 mg

Preheat oven to 450°F. Toss the rhubarb with 1 teaspoon of the oil on an aluminum foil–lined baking sheet. Bake in oven until caramelized and tender, about 4 minutes. Remove the rhubarb to a bowl and toss with the sugar. Let cool to room temperature.

Whisk together the vinegar, lemon juice, mustard, and the remaining ¼ cup of oil in a small bowl. Toss the lettuce with ¼ cup of the vinaigrette and top with goat cheese, pistachios, and rhubarb.

Ingredients

  1. Check 8 ounces rhubarb stalks, diagonally sliced (about 1½ cups)
  2. Check ¼ cup plus 1 tsp. olive oil, divided
  3. Check 2 tablespoons granulated sugar
  4. Check 2 tablespoons white wine vinegar
  5. Check 2 teaspoons fresh lemon juice
  6. Check 2 teaspoons Dijon mustard
  7. Check 5 ounces mixed baby lettuce
  8. Check 2 ounces crumbled goat cheese
  9. Check ¼ cup salted dry-roasted pistachios, chopped

Directions

  1. Preheat oven to 450°F. Toss the rhubarb with 1 teaspoon of the oil on an aluminum foil–lined baking sheet. Bake in oven until caramelized and tender, about 4 minutes. Remove the rhubarb to a bowl and toss with the sugar. Let cool to room temperature.
  2. Whisk together the vinegar, lemon juice, mustard, and the remaining ¼ cup of oil in a small bowl. Toss the lettuce with ¼ cup of the vinaigrette and top with goat cheese, pistachios, and rhubarb.