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Roasted Rhubarb Salad Recipe

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Roasted Rhubarb Salad Recipe

Prep Time: Cook Time:


  • Rhubarb, raw | 2.00 cup, diced
  • Granulated sugar | 2.00 tbsp
  • Balsamic vinegar | 2.00 tbsp
  • Canola oil | 1.00 tbsp
  • Shallots, raw | 1.00 tbsp chopped
  • Salt | 0.25 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Spinach, raw | 1.00 package 10 oz
  • Feta cheese | 0.50 cup, crumbled
  • Dried walnuts | 0.25 cup, chopped
  • Seedless golden raisins | 0.25 cup not packed
Nutrition Facts (Per Serving)

Calories per serving: 229.26 mg

Fat per serving: 12.54 g

Saturated fat per serving: 3.40 g

Protein per serving: 7.54 g

Sodium per serving: 416.63 mg

Cholesterol per serving: 16.69 g


  1. Take a small skillet, place the walnuts in it and cook for 4 minutes at medium heat while stirring constantly. Preheat the oven at a temperature of 450°F.
  2. In a medium bowl, toss rhubarb with sugar well, leave them for 10 minutes while stirring twice. On a rimmed baking sheet, spread the rhubarb mixture in even layer.
  3. Place in the oven for 5 minutes to roast. Leave it to cool for 10 minutes. At the same time, put together the vinegar, shallot, oil and seasoning in a large bowl.
  4. Put the spinach in a bowl, toss well to coat. Now divide the mixture between four plates and top with the rhubarb and cheese together with the walnuts and raisins.
  5. Serve 'Roasted Rhubarb Salad Recipe' with the rice.

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