Yep, another roasted rhubarb recipe! This time I have roasted the tart stalks and used them as a savory salad topper; baby spinach as the green along with rounds of goat cheese that have been rolled in crunchy sunflower seeds. And for the dressing, since rhubarb and raspberries are a classic combination, I made a simple vinaigrette with olive oil and a touch of flavorful raspberry balsamic vinegar.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Rhubarb & Spinach Salad with Sunflower Seed-Crusted Goat Cheese
Ingredients:
- 2 cups rhubarb, cut into ½-inch pieces (fresh or frozen, thawed if frozen*)
- Olive oil
- Salt and pepper
- 4 cups baby spinach
- 4 oz. log goat cheese, room temperature
- Sunflower seeds
- For the vinaigrette: whisk 2 Tablespoons raspberry balsamic vinegar with 3 Tablespoons olive oil; season with salt and pepper to taste
Directions:
- Preheat the oven to 375 degrees. Lay the cut rhubarb on a parchment-lined baking sheet; drizzle with olive oil and season with a pinch of salt and pepper. Roast in the preheated oven for 20-25 minutes or until tender. Form the goat cheese into small rounds and roll in sunflower seeds.
- Divide the spinach amongst each salad plate. Top with some of the roasted rhubarb, the goat cheese rounds and drizzle with some of the vinaigrette.
Tagged: goat cheese, raspberry balsamic vinegar, rhubarb, roasted rhubarb, Salad, spinach salad, sunflower seeds
Leave a Reply