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