Summer Salad Series

Honey Roasted Rhubarb Power Greens Salad

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  • 2 cups chopped rhubarb (about 1/3 of an inch thick)
  • 3 to 4 tbsp honey (close to 1/4 cup)
  • 1 tbsp balsamic vinegar
  • 4 cups leafy greens (like kale, swiss chard, etc)
  • 1 shallot (chopped)
  • 1/2 cup shredded carrots
  • 3 -4 tbsp roasted sunflower seeds
  • 1/2 cup goat cheese crumbles
  • sea salt to taste
  • black pepper to taste
  • oil/vinegar dressing
  • fresh lemon


  1. Preheat oven to 450F. Line a baking sheet with parchment paper.
  2. Chop your rhubarb stalk into think slices (about 1/3 in thick).
  3. Toss in a bowl with honey and balsamic vinegar.
  4. Lay rhubarb flat on baking sheet and roast for 8-10 minutes.
  5. In another large bowl. Toss your washed leafy greens, shallot, and carrots together.
  6. Divide into two bowls.
  7. Place half rhubarb on top of each salad. Then add in your sunflower seeds, goat cheese, and sea salt, and black pepper onto each salad.
  8. Squeeze with fresh lemon and add olive oil and vinegar before serving (if desired).

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