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Rhubarb, Pecan, and Goat Cheese Salad Recipe - Vegetarian Times

Rhubarb, Pecan, and Goat Cheese Salad

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Flash-roasted rhubarb lends a sweet note to a nutty goat cheese salad.

  • 4Servings

Ingredients

  • 3 ribs rhubarb, cut into 1/2-inch chunks (11/2 cups)
  • 2 Tbs. sugar
  • 1/3 cup pecans, coarsely chopped
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. canola oil
  • 1 shallot, finely chopped (2 Tbs.)
  • 6 oz. mixed greens
  • 2 oz. goat cheese

Preparation

1 | Preheat oven to 450°F. Coat baking sheet with cooking spray. Toss rhubarb with sugar in medium bowl, and transfer to prepared baking sheet. Bake 5 minutes, or until rhubarb starts to soften.

2 | Toast pecans in small dry skillet over medium heat 3 to 4 minutes, or until just beginning to brown.

3 | Whisk together vinegar and oil in large bowl. Stir in shallot. Add greens, and toss to coat. Serve salad topped with goat cheese, rhubarb, and pecans.

Nutrition Information

  • Calories: 182
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 7 mg
  • Fat Content: 13 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 89 mg
  • Sugar Content: 9 g