Preheat oven to 450 degrees. Combine rhubarb and 2 tablespoons honey in a small bowl. Transfer to a parchment-paper-lined rimmed baking pan. Roast 10 to 12 minutes or until softened; cool slightly.
Roasted Rhubarb and Spring Vegetable Salad
Roasted rhubarb is the star of this refreshing spring salad! It's topped with thinly sliced radishes, sugar snap peas, and Soirée honey goat cheese. It's the perfect addition to your next brunch or picnic.
Servings and Ingredients
|⅓ c. fresh rhubarb, sliced|
|¼ c. Hy-Vee honey|
|¼ c. Gustare Vita extra virgin olive oil|
|3 tbsp. Gustare Vita white wine vinegar|
|½ tsp. Hy-Vee coarse-ground sea salt|
|6 c. Josie's Organics spring mix|
|⅓ c. radishes, thinly sliced|
|⅓ c. sugar snap peas, cut legthwise|
|¼ c. Soiree honey goat cheese, crumbled|
Things To Grab
- 2 small bowls
- Rimmed baking pan
- Parchment paper
- Large salad bowl
Whisk together olive oil, vinegar, remaining 2 tablespoons honey, and salt in another small bowl; set vinaigrette aside.
Combine spring mix, roasted rhubarb, sliced radishes, sugar snap peas, and goat cheese in a large salad bowl. Toss to combine. Serve with vinaigrette.
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