Roasted Rhubarb Salad with Lemon-Mint Vinaigrette
This spring salad is light, but very satisfying. The tartness of the rhubarb and lemon is mellowed gently with rich, earthy maple syrup.
Preheat oven to 375.
Combine in a small bowl until well coated:
½ c. ½” sliced rhubarb
1 tsp. maple syrup (+ a smidgen more if needed)
Place on a small, rimmed baking sheet covered with parchment paper and bake 7-10 minutes. (Keep an eye on it- rhubarb should be tender, but holding it’s shape, and just starting to brown -don’t overcook or it will become mushy). Set aside and cool.
Combine in a salad bowl:
Several large handfuls of baby greens or spinach
Reserved roasted rhubarb
2-3 Tbsp. chopped, toasted walnuts
2-3 Tbsp. crumbled goat cheese
Whisk together, and toss into salad:
2 Tbsp. lemon juice
1-2 Tbsp. maple syrup (adjust sweetness to your liking)
2 Tbsp. olive oil
2 Tbsp. finely snipped fresh mint leaves
Recipe created or adapted by Liz Talley, Urban Graze
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