Rhubarb, Pecan, and Goat Cheese Salad
Flash-roasted rhubarb lends a sweet note to a nutty goat cheese salad.
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Flash-roasted rhubarb lends a sweet note to a nutty goat cheese salad.
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