Roasted Rhubarb Salad With Goat Cheese and Pistachios

Roasted Rhubarb Salad With Goat Cheese and Pistachios
Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
15 mins
Serves 4 (serving size: about ¾ cup)


  • 8 ounces rhubarb stalks, diagonally sliced (about 1½ cups)

  • ¼ cup plus 1 tsp. olive oil, divided

  • 2 tablespoons granulated sugar

  • 2 tablespoons white wine vinegar

  • 2 teaspoons fresh lemon juice

  • 2 teaspoons Dijon mustard

  • 5 ounces mixed baby lettuce

  • 2 ounces crumbled goat cheese

  • ¼ cup salted dry-roasted pistachios, chopped


  1. Preheat the oven to 450°F. Toss the rhubarb with 1 teaspoon of the oil on an aluminum foil-lined baking sheet. Bake in the 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.

Nutrition Facts (per serving)

269 Calories
22g Fat
13g Carbs
6g Protein
Nutrition Facts
Calories 269
% Daily Value *
Total Fat 22g 28%
Cholesterol 11mg 4%
Sodium 186mg 8%
Total Carbohydrate 13g 5%
Total Sugars 7g
Protein 6g
Calcium 126mg 10%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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