Roasted Rhubarb, Arugula & Goat Cheese Salad

I like to toss this easy-to-make spring salad with my favorite “go to” vinaigrette. Made with fresh lemon juice, a touch of honey and extra-virgin olive oil, my lemon vinaigrette is quick to prepare and keeps for several weeks in the refrigerator. For visual step-by-step instructions to prepare the roasted rhubarb salad, view my rhubarb salad video with the recipe.
By / Photography By Chef Terri Milligan | March 14, 2017

Ingredients

Lemon Vinaigrette
  • 2 tsp honey
  • 1 small shallot, peeled & finely diced
  • ¼ c. lemon juice
  • 2 tsp. Dijon mustard
  • ¾ c. extra-virgin olive oil (more if needed to taste)
  • salt and pepper, to taste
Roasted Rhubarb
  • ¾ pound rhubarb, cut into ¾ to 1-inch pieces on a slight diagonal
  • 1/4 c. honey
Salad
  • 6 c. of arugula or baby spinach
  • 2 tblsp toasted almond slivers
  • 1/3 c. crumbled fresh goat cheese

Instructions

LEMON VINAIGRETTE
makes approximately 1 1/4 cups

Place honey, shallot, lemon juice and mustard in a blender. Puree until smooth. With blender running, slowly add olive oil in a steady stream. Start with ¾ cup and taste. If the vinaigrette tastes too acidic, add a little more olive oil to taste. Season with salt and pepper.

Refrigerate until ready to use.

ROASTED RHUBARB

Preheat oven to 400 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes.

Let cool on baking sheet.

SALAD

Place the greens in bowl. Toss with roasted rhubarb, almonds and enough dressing to just coat. Garnish salad with goat cheese.

Refrigerate any leftover dressing for future use.

WATCH THIS VIDEO FOR STEP-BY-STEP INSTRUCTIONS FROM CHEF TERRI!

Ingredients

Lemon Vinaigrette
  • 2 tsp honey
  • 1 small shallot, peeled & finely diced
  • ¼ c. lemon juice
  • 2 tsp. Dijon mustard
  • ¾ c. extra-virgin olive oil (more if needed to taste)
  • salt and pepper, to taste
Roasted Rhubarb
  • ¾ pound rhubarb, cut into ¾ to 1-inch pieces on a slight diagonal
  • 1/4 c. honey
Salad
  • 6 c. of arugula or baby spinach
  • 2 tblsp toasted almond slivers
  • 1/3 c. crumbled fresh goat cheese
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