Roasted Rhubarb & Baby Spring Greens Recipe

Name: Roasted Rhubarb & Baby Spring Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh rhubarb - cut 1/2-inch; 2 tablespoons sugar; 8 cups baby greens; 1/4 cup chopped walnuts, toasted; 1/4 cup dried cranberries; Zest from one orange; 2 tablespoons balsamic vinegar; 1 tablespoon walnut oil; 2 tablespoons minced shallot; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

2 cups fresh rhubarb - cut 1/2-inch
2 tablespoons sugar
8 cups baby greens
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
Zest from one orange
2 tablespoons balsamic vinegar
1 tablespoon walnut oil
2 tablespoons minced shallot
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1
Preheat oven to 425u00b0F.
2
Toast the walnuts: place in a skillet and cook over medium-low heat, stir constantly until they smell fragrant, 2 to 4 minutes.
3
Toss the rhubarb & sugar in a medium bowl until coated evenly; let sit about 10 minutes - stir a couple times.
4
Spread rhubarb onto a baking sheet with rim, and roast about 5 minutes or until it starts to soften, let cool 10 minutes.
5
Whisk the vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing.
6
Divide onto 4 plates. Top with the rhubarb, walnuts, cranberries and orange zest.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fresh rhubarb - cut 1/2-inch, 2 tablespoons sugar, 8 cups baby greens, 1/4 cup chopped walnuts, toasted, and more.

Yes, Roasted Rhubarb & Baby Spring Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Rhubarb & Baby Spring Greens

How did you like this recipe?

Frequently Asked Questions