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.


  • 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


  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

Per Serving

% of Daily Value*

Calories 323
Total Fat 14.3g 22%
Saturated Fat 6.9g 34%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 293mg 12%
Potassium 779mg 22%
Total Carb 39.7g 13%
Dietary Fiber 2.8g 11%
Sugars 21.4g
Protein 11.7g

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

Honey Roasted Rhubarb Salad