Roasted Rhubarb and Strawberry Salad

I can't tell when I get more creative about greens, spring, or summer? When spring arrives, and you need a starter, something fresh, light, bright, and tart will put some pep in your step to help make way for the entree without leaving you too full. It's not just the beach body desires that drive the salad train, but honestly, who wants a heavy, hot starter when the temperature is delightful outside, and you're ready to be active?! Need some other ideas for salads? You can check out this website for more, including Kale and Shaved Brussels Sprouts Salad with Slivered Almonds, Grilled Avocado and Papaya Salad, Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette, and Mango, Avocado and Cucumber Salad. 

Arugula offers peppery notes while providing bite and body. Strawberries give both sweet and tart notes and go notoriously well with rhubarb. In this case, caramelized from the roasting since you aren't cooking them in sugar as we commonly see in jams and pies. Getting the stalks to caramelize and bring out the flavour with salt and pepper is the next best thing. The almonds add texture and a nutty flavour are a popular choice in the spring, and the cheese adds just the right touch of umami, tied together by the olive oil and seasoning.

When is Rhubarb in Season?

In the United States, as soon as spring hits, expect to see these red stalks! From early April through June, you won't come up short. 

How to Prepare Rhubarb

The first thing to note is if you get a bunch and they still have leaves, toss them! Rhubarb leaves have toxic levels of oxlic, and you don't want that in your system. Rhubarb is an excellent addition to salads in the spring and is center stage in this dish. You can wash them, peel them to remove the skin, cut the thick, tough ends off, and slice the stalks into pieces that are easy to chew - think of rhubarb like celery, only more interesting to work with in the kitchen! 

There is no need to add vinegar to this salad, as the berries and rhubarb hold their own against the olive oil from the acidity and tartness. The sour but sweet combination provides a delightful pop in the mouth, allowing you to enjoy something decadent later in the meal, such as a grilled fish or lamb roast! 

Yield: -2+

Author: Dontmissmyplate

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Roasted Rhubarb and Strawberry Salad

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You can do more with rhubarb than heat it with sugars and fruits to make pastries and jam. Roast these red stalks to caramelize and add them to a fresh salad for a tart bite!

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1 cup strawberries, halved
• 5-ounces arugula
• 1 1/2 - 2 rhubarb stalks
• 1 tablespoon steak seasoning
• 1/4 cup shaved parmesan cheese
• 2 tablespoons sliced almonds
• 2 teaspoons + 1 1/2 tablespoons olive oil

Instructions Fahrenheit Celsius

1. Turn the oven on to 400F/200C.
2. Wash and part dry the rhubarb. Cut off the rough ends and peel the stalks.
3. Line a baking tray with parchment paper. Toss the rhubarb in 2 teaspoons of olive oil and seasoning in a bowl.
4. Transfer the stalks to the baking tray, and bake for 10-12 minutes until softened.
5. Lay the bed of arugula in the serving bowl. Add the strawberries, nuts, and rhubarb. Add the remaining olive oil and toss to coat the leaves evenly. Top with the almonds and cheese, and serve immediately.

Nutrition Facts

Calories

326

Fat (grams)

27.3

Carbs (grams)

12.7

Protein (grams)

13

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette

TThis recipe is part of a six course brunch.

Greens are necessary for the brunch table! Surprisingly I don't think a lot of people associate salads with brunch. The mind perhaps wonders about carb, high protein dishes, anything from cinnamon rolls to stuffed omelettes, which is fair. It's all part of the imagery and marketing you constantly see.

However, not only does a plate of greens offer a fresh relief from all that to your mouth and stomach, it adds vibrancy to your table, especially during the warmer seasons. A salad at brunch can also offer some additional nutrients you probably need to jumpstart your day, and let's be honest, shave off some of the guilt from starting at that doughnut platter the whole time.

This recipe is a fun, simple spring salad I think most people will enjoy.

The greens are coated in a basic lemon vinaigrette freshened with thyme and fortified by honey, mustard, and garlic; the base is peppery arugula against a bit of sweetness from the raisins, creaminess from the avocado, slight crunch from the corn, and tang from the blue cheese.

Hopefully, this will become a mainstay in your salad repertoire; enjoy!

Tip: To give this more depth of flavour, use freshly roasted corn instead.

Ingredients

Vinaigrette:

1/3 cup freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon fresh garlic, minced

1 teaspoon dried thyme

1 teaspoon fresh thyme

1/2 teaspoon balsamic vinegar

1 teaspoon honey

A pinch of chilli flakes (optional)

1 teaspoon raisins

2 handfuls arugula

1 tablespoon blue cheese

1/2 large avocado

1/3 cup corn (freshly cooked and cut from the cobb or canned)

Instructions

Make the vinaigrette. The fastest way is to place all the ingredients in a mason jar, and well, shake! Set aside.

In a large bowl or the serving dish, add the arugula. Lightly coat with a slight drizzle of olive oil.

Evenly distribute the corn over the greens, along with the blue cheese and raisins.

Separately scoop out and decore the avocado and turn it over on the flat side (save the rest for another time). Cut it into even cubes, then immediately splash with lemon. Add to the salad.

Only when ready to serve, add the dressing.

Note: Save the avocado until ready to serve as it will begin to brown shortly after exposure, although the lemon will slow it down.

Enjoy the rest of the brunch! This serves 2 as a small side, double ingredients for a more significant portion.