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Gallery Rhubarb Salad with Goat Cheese Recipe Summary prep: 15 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 3/4 pound rhubarb, cut into 3/4-inch pieces 1/4 cup honey 1/2 cup walnut halves 2 tablespoons olive oil 2 tablespoons balsamic vinegar (preferably white) Coarse salt and ground pepper 4 bunches arugula (about 1 pound total), tough ends removed 1 fennel bulb, cored and thinly sliced crosswise 1/2 cup fresh goat cheese, crumbled

Cook’s Notes When shopping for rhubarb, look for thin, red, crisp stalks. Floppy stalks indicate the rhubarb was picked too long ago.

Gallery Rhubarb Salad with Goat Cheese

Recipe Summary prep: 15 mins total: 25 mins Servings: 4

Rhubarb Salad with Goat Cheese

Rhubarb Salad with Goat Cheese

Rhubarb Salad with Goat Cheese

Recipe Summary prep: 15 mins total: 25 mins Servings: 4

Recipe Summary

prep: 15 mins total: 25 mins

Servings: 4

prep: 15 mins

total: 25 mins

prep:

15 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 3/4 pound rhubarb, cut into 3/4-inch pieces 1/4 cup honey 1/2 cup walnut halves 2 tablespoons olive oil 2 tablespoons balsamic vinegar (preferably white) Coarse salt and ground pepper 4 bunches arugula (about 1 pound total), tough ends removed 1 fennel bulb, cored and thinly sliced crosswise 1/2 cup fresh goat cheese, crumbled

Directions

Preheat oven to 450 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. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.

In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.

Cook’s Notes When shopping for rhubarb, look for thin, red, crisp stalks. Floppy stalks indicate the rhubarb was picked too long ago.

Cook’s Notes

When shopping for rhubarb, look for thin, red, crisp stalks. Floppy stalks indicate the rhubarb was picked too long ago.

Reviews (3)

 Add Rating & Review     71 Ratings   5 star values:        12    4 star values:        19    3 star values:        31    2 star values:        8    1 star values:        1

Reviews (3)

Add Rating & Review     71 Ratings   5 star values:        12    4 star values:        19    3 star values:        31    2 star values:        8    1 star values:        1

Add Rating & Review

71 Ratings 5 star values: 12 4 star values: 19 3 star values: 31 2 star values: 8 1 star values: 1

71 Ratings 5 star values: 12 4 star values: 19 3 star values: 31 2 star values: 8 1 star values: 1

71 Ratings 5 star values: 12 4 star values: 19 3 star values: 31 2 star values: 8 1 star values: 1

  • 5 star values: 12 4 star values: 19 3 star values: 31 2 star values: 8 1 star values: 1

    Martha Stewart Member     Rating: Unrated       06/09/2013   I loved this recipe and just changed up a few ingredients to make it my own.. I added Wild Black Walnuts, Hearts of Palm and Edible Pansies. Every spring I love to find a new recipe to become the "Feature" salad of that year and this is my choice this year! It's the prettiest salad I've ever made and the rhubarb is the best "surprise" ingredient! There are so many ways this salad can be changed up! Here's my link: http://justasmidgen.com/2013/06/09/wild-black-walnut-and-honeyed-rhubarb-salad/  

Martha Stewart Member     Rating: Unrated       05/20/2013   I was looking for a way to use rhubarb in a savory dish. WOW! This salad is terrific, will definitely make this again. I added the juice that came out of the rhubarb when it was cooked to the salad dressing. Did not use a full pound of arugula.  

Martha Stewart Member     Rating: 4 stars       06/26/2011   This salad packs a lot of flavor for so little preparation. Added a bit more goat cheese. Have used this recipe more than once. It is a nice way to satisfy a rhubarb lover.

    Martha Stewart Member

    Rating: Unrated 06/09/2013

I loved this recipe and just changed up a few ingredients to make it my own.. I added Wild Black Walnuts, Hearts of Palm and Edible Pansies. Every spring I love to find a new recipe to become the “Feature” salad of that year and this is my choice this year! It’s the prettiest salad I’ve ever made and the rhubarb is the best “surprise” ingredient! There are so many ways this salad can be changed up! Here’s my link: http://justasmidgen.com/2013/06/09/wild-black-walnut-and-honeyed-rhubarb-salad/

Rating: Unrated

Rating: Unrated 05/20/2013

I was looking for a way to use rhubarb in a savory dish. WOW! This salad is terrific, will definitely make this again. I added the juice that came out of the rhubarb when it was cooked to the salad dressing. Did not use a full pound of arugula.

Rating: 4 stars 06/26/2011

This salad packs a lot of flavor for so little preparation. Added a bit more goat cheese. Have used this recipe more than once. It is a nice way to satisfy a rhubarb lover.

Rating: 4 stars

All Reviews for Rhubarb Salad with Goat Cheese

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rhubarb Salad with Goat Cheese

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest