Description
Experience an explosion of flavors with this vibrant rhubarb salad featuring peppery arugula and creamy goat cheese. The tartness of fresh rhubarb perfectly balances with the rich, tangy notes of goat cheese, all brought together by a light honey-balsamic dressing. Ideal for picnics, brunches, or as a refreshing side dish, this quick and easy recipe is sure to impress your guests and satisfy your cravings.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 4 cups arugula
- 1/2 cup crumbled goat cheese
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 2 tbsp sugar (for cooking rhubarb)
Instructions
- Wash the rhubarb stalks thoroughly, trim the ends, and chop into inch-long pieces.
- In a saucepan over medium heat, combine chopped rhubarb with enough water to cover the bottom of the pan and add sugar. Simmer for 5-7 minutes until tender but not mushy.
- While cooling, whisk together olive oil, balsamic vinegar, and honey in a bowl until well combined.
- In a large bowl, combine cooled rhubarb with arugula and crumbled goat cheese. Drizzle with dressing.
- Gently toss to combine while being careful not to break up the goat cheese too much. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Substitute spinach for arugula if you prefer a milder flavor. Add walnuts or pecans for an extra crunch. Store leftovers in airtight containers; consume within three days.