Description
Rhubarb salad with arugula and goat cheese is a refreshing spring dish that brings vibrant colors and flavors to your table. The tangy crunch of fresh rhubarb mingles perfectly with the peppery bite of arugula, while creamy goat cheese adds richness. Finished with a light balsamic vinaigrette, this salad is not only delicious but also easy to customize. Perfect for picnics, potlucks, or as a special treat any day of the week.
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 4 cups arugula
- 1/2 cup crumbled goat cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Rinse rhubarb and chop into 1-inch pieces.
- Place rhubarb on a parchment-lined baking sheet, drizzle with olive oil, sprinkle salt, and roast for 15 minutes until tender.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
- In a large bowl, combine roasted rhubarb and arugula. Crumble goat cheese over the top.
- Drizzle dressing over the salad just before serving and toss gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg