Rhubarb Salad

Roasted Rhubarb Salad

Author: Stephanie Kay

This rhubarb salad calls for mixed greens, however, spinach or baby kale would work well too.

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Roasted & By Hand
Units Scale


Rhubarb Salad:

Honey Mustard Dressing:


  1. Preheat oven to 450°F.
  2. Place chopped rhubarb a small bowl, drizzle in honey and pinch of sea salt and stir to ensure all pieces are well coated.
  3. Place the rhubarb on a baking sheet and transfer to the oven for 8 minutes until rhubarb is tender but not too mushy.
  4. While the rhubarb is cooking, make the dressing. Add olive oil, vinegar, mustard, honey and sea salt to a jar or bowl and whisk with a fork to combine.
  5. Once the rhubarb is roasted, remove it from the oven, set it aside and allow it to cool slightly.
  6. In a large salad bowl, combine the mixed greens, goat cheese and chopped walnuts, and top with roasted rhubarb.
  7. Drizzle with dressing to serve.
  8. Enjoy!