Roasted Rhubarb Salad
May is my birthday month, so you are getting hit with one of my personal favorite ingredients, rhubarb. I have always loved its unique flavor and the way it can be used in both sweet and savory applications. It is an overlooked fruit….or is it a vegetable? Whatever it is, it is a great addition to any summer meal!
Watermelon Hydration Slushie
Makes 2-4 servings
Ingredients:
3 medium stalks rhubarb
1 Tbsp olive oil
1 Tbsp honey
Pinch of salt
4 cups baby arugula or spring mix
1 ball of burrata cheese
½ cup toasted walnuts or pistachios
Dressing Ingredients:
2 Tbsp olive oil
1 Tbsp balsamic glaze
1 tsp dijon mustard
black pepper
Directions:
Preheat your oven to 400°F.
Slice the tops and bottom 2 inches off your rhubarb stalks. Chop into 1 inch pieces. Toss with olive oil, honey, and salt on a parchment lined baking sheet. Roast for 12-15 minutes. Keep a close eye on this! You want your rhubarb tender but not turned into a liquid puree.
While the rhubarb roasts, toss your walnuts in a dry pan over medium heat for 3-5 minutes until they smell nutty and fragrant.
In a small jar with a tight fitting lid (I use a mason jar), add all of your dressing ingredients. Put on the lid and shake vigorously to combine. If your rhubarb releases any syrup while roasting, scrape that into your dressing also.
Assemble your salad. Lay the arugula in your bowl, nestle the roasted rhubarb into the leaves, place the burrata in the center and tear it open slightly so the creamy center spills out. Top with toasted nuts and a generous drizzle of the dressing. Finish with fresh cracked black pepper.
Looking for Modifications?
Make this a complete meal by adding some grilled chicken, steak, or shrimp.
Sub the walnuts for toasted pistachios, slivered almonds, or toasted sunflower seeds.
