Honey roasted rhubarb salad recipe

When you hear “rhubarb,” you likely think “pie.” That’s because this tart vegetable pairs well with a bit of sweet.

Despite being part of a favorite spring and summertime dessert, rhubarb is surprisingly nutritious. It’s a good source of fiber and vitamins C and K.

Look for firm, crisp stalks and fresh leaves. The stalk is the only edible part. Don’t eat the leaves; trim them off and toss them in your compost bin.

“In this recipe, rhubarb’s tart flavor is balanced with honey — a healthier sweetener. Raw honey contains beneficial bacteria, enzymes, vitamins, minerals, and supports immunity,” says  Alyssa Debord, a Women, Infants & Children (WIC) Dietitian and Coordinator for Kaiser Permanente.

Ingredients

• 2 cups rhubarb, stalks only, chopped thick
• ¼ cup honey
• 2 tbsp. balsamic vinegar
• 4 cups kale, chopped
• 3 green onions, chopped
• 1 carrot, shredded
• ¼ cup pumpkin seeds, roasted
• ½ cup goat cheese crumbles
• ½ cup balsamic vinaigrette
• Salt and pepper

Preparation

1. Preheat oven to 450°. Line a baking sheet with parchment paper.
2. Toss rhubarb with honey and balsamic vinaigrette.
3. Roast rhubarb on baking sheet for 8—10 minutes.
4. In a bowl, combine kale, onions, carrots, and rhubarb.
5. Toss with seeds, cheese, salt, pepper, and vinaigrette.

Rhubarb recipe nutrition facts

Servings: 4

Vitamin A 269% | Vitamin C 148% | Calcium 25% | Iron 14%
* Based on a 2,000 calorie diet