Roasted rhubarb salad with goat cheese and pistachios
Delight in the perfect mix of sweet and tangy flavors with a delectable roasted rhubarb salad. Topped with creamy goat cheese and crunchy pistachios.
Ingredients:
- 230g rhubarb stalks, diagonally sliced (about 1½ cups)
- ¼ cup plus 1 tsp. olive oil, divided
- 2 tablespoons granulated sugar
- 2 tablespoons white wine vinegar
- 2 teaspoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 140g mixed baby lettuce
- 60g crumbled goat cheese
- ¼ cup salted dry-roasted pistachios, chopped
Instructions:
- Preheat your oven to 450°F. Mix the rhubarb with 1 teaspoon of oil on a baking sheet lined with aluminum foil. Place it in the oven and bake until the rhubarb is caramelized and soft, for approximately 4 minutes. Transfer the rhubarb to a bowl, add sugar, and allow it to cool to room temperature.
- In a small bowl, combine vinegar, lemon juice, mustard, and the remaining ¼ cup of oil. Mix the lettuce with ¼ cup of the dressing, then add goat cheese, pistachios, and the prepared rhubarb on top.
Summary:
- Calories: 1009 kcal
- Fat: 85 g
- Protein: 21 g
- Carbs: 47 g
- Potassium: 1158 mg
- Magnesium: 92 mg