Description
Sweet, tangy maple-roasted rhubarb served over crisp greens with nuts and a hint of citrus—refreshing and elegant for summer.
Ingredients
Units
Scale
- 2 cups fresh rhubarb, cut into 1-inch pieces
- 2 tablespoons pure maple syrup
- 5 oz mixed greens (arugula, spinach, or spring mix)
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup toasted walnuts or pecans
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss rhubarb with maple syrup and roast on a lined baking sheet for 12–15 minutes until tender but not mushy.
- In a large bowl, combine greens, goat cheese, and nuts.
- Whisk olive oil, lemon juice, salt, and pepper for dressing.
- Add roasted rhubarb to the salad, drizzle with dressing, and toss gently before serving.
Notes
- Substitute nuts with seeds for a nut-free version.
- Serve immediately for best texture and flavor.
- Use feta for a tangier flavor, or goat cheese for a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
