Spinach, Rhubarb And Goat Cheese Salad Recipe

Name: Spinach, Rhubarb And Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None red onion, peeled and finely diced; 7 tbsp olive oil; 100 ml cherry juice; 30 g runny honey + 1 tsp for basting; 450 g rhubarb, halved lengthwise and cut into 8cm batons.; 200 g soft goat's cheese log, cut into 8 slices; 5 stalks fresh thyme, leaves removed; 1/4 None baguette, cut into small chunks; 2 cloves garlic, peeled and finely chopped; 200 g baby leaf spinach; 3 tbsp raspberry vinegar; 1 tsp Dijon mustard

Servings: persons

1 None red onion, peeled and finely diced
7 tbsp olive oil
100 ml cherry juice
30 g runny honey + 1 tsp for basting
450 g rhubarb, halved lengthwise and cut into 8cm batons.
200 g soft goat's cheese log, cut into 8 slices
5 stalks fresh thyme, leaves removed
1/4 None baguette, cut into small chunks
2 cloves garlic, peeled and finely chopped
200 g baby leaf spinach
3 tbsp raspberry vinegar
1 tsp Dijon mustard

1
Heat 1 tablespoon of oil in a non-stick pan and saute the onions for about 3 minutes. Add the cherry juice and 1 tbsp of honey and bring the mixture to a brisk boil. Cook for about 5 minutes, stirring, until the mixture reduces to a syrup consistency. Remove from heat and let cool.
2
Set aside 2 tbsp of the syrup for the salad dressing and use the remaining syrup to coat the rhubarb batons. Sautee the rhubarb in batches in a hot pan, for 2-3 minutes on both sides.
3
Preheat oven to 350u00b0F. Place the cheese on a baking sheet lined with parchment paper, drizzle over 1 tsp of honey, and sprinkle with thyme leaves. Bake for about 6 minutes.
4
To make the croutons, heat 3 tablespoons of oil in a non-stick pan. Add the garlic and the bread cubes, and cook for about 4 minutes, stirring occasionally, until the bread is golden brown. Season with salt and pepper, then lift onto paper towels to drain off excess oil.
5
To make the dressing, combine the remaining cherry syrup, vinegar, mustard, 3 tablespoons of olive oil, salt, and pepper in a bowl and whisk to combine. Pour the dressing over the spinach and croutons and toss the salad.
6
Serve with the rhubarb and baked cheese on top and garnish with the remaining thyme.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 None red onion, peeled and finely diced, 7 tbsp olive oil, 100 ml cherry juice, 30 g runny honey + 1 tsp for basting, and more.

Yes, Spinach, Rhubarb And Goat Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach, Rhubarb And Goat Cheese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions