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by Lindsay Cotter
Egg-FreeGluten-FreeGrain-FreeNightshade-FreeVegetarian
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This Strawberry Rhubarb Salad with Vinaigrette Dressing is bright, refreshing, and loaded with nutrients! More than your average salad, it features a blend of tastes and textures that will make your tastebuds sing.
Healthy Strawberry Rhubarb Salad Recipe
Believe it or not, rhubarb isn’t just for pies and crumbles! We also love to put it to use in recipes like our Crispy Rhubarb Lemon Chicken Bake.
The tart flavor becomes delicious when roasted and pairs fabulously with fresh produce like strawberries and greens used in this recipe. Plus, it’s full of health benefits!
Even if you think you don’t like rhubarb, we encourage you to give this salad a try. We’re confident the sweet, savory flavors and crunch will win you over.
Whip it up in minutes, and serve it as a side dish or main course perfect for warm weather!
Health Benefits of Rhubarb
Rhubarb is a vibrant, tart vegetable (not a fruit) that becomes sweet and tangy when baked. Pretty in color, rhubarb is also extremely versatile and full of fiber and nutrients, too!
For instance, rhubarb is:
- A good source of vitamin K1 and vitamin C
- An excellent source of calcium, potassium, and folate
Ingredients
For the Salad
- Rhubarb – Look for thin, red, crisp rhubarb stalks. Soft limp stalks are often the result of too-ripe stalks.
- Honey – Feel free to substitute coconut sugar if preferred.
- Almonds – We like to use toasted almonds for a slightly smoky flavor! See the recipe card below for tips on how to create homemade toasted almonds.
- Strawberries – Use fresh berries. Frozen varieties won’t work well for this recipe.
- Mixed Greens – Use any mixed greens you like best for the base of this rhubarb salad.
- Fresh Mint – Adds a touch of bright, refreshing flavor.
- Optional Goat Cheese – Feta crumbles also taste great!
For the Dressing
- Olive Oil – This forms the base of the dressing.
- White Wine Vinegar – Don’t substitute any other vinegar! The flavor won’t be the same.
- Sea Salt and Black Pepper – Adjust to taste.
How to Make a Rhubarb Salad
Before you begin, preheat your oven to 450 degrees Fahrenheit, and line a rimmed baking sheet with foil.
- Roast the rhubarb. Toss the rhubarb with honey, and spread it in an even layer on the prepared baking sheet. Roast on the upper rack until it softens slightly. Allow the rhubarb to cool on the baking sheet.
Pro-Tip: Be careful not to overcook the rhubarb, or it will be mushy!
- Combine the salad. Add the spinach, mint, almonds, and strawberries to a large bowl.
- Make the dressing. Whisk the dressing ingredients in a small bowl.
- Toss the salad. Pour the dressing over the salad, and toss to combine.
- Top. Sprinkle the chopped rhubarb, almonds, and goat cheese or feta on top. Enjoy!
Be sure to scroll down to the recipe card below for the complete nutrition facts including calories, carbohydrates, fat, protein, sodium, etc.!
Tips for Picking the Best Rhubarb
Your salad will only be as good as the rhubarb you use. So, we want to make sure we’re picking the best! Look for rhubarb that:
- Has firm, thin, stalks
- Is free from bruises, discoloration, or blemishes
- Has a diameter of fewer than two inches (Lager stalks are often tough and stringy!)
And be sure to never eat the leaves! They are high in oxalic acid, which can cause build-up in the organs and lead to kidney stones and kidney failure when consumed in high amounts.
Common Questions
How should I serve this roasted rhubarb salad recipe?
We love to serve this recipe with protein like shredded chicken, air fryer fish, and pan-fried cod cakes. If you want to make it even more filling, add a side of gluten-free naan, too!
Can I make this recipe ahead of time?
This recipe is best served fresh. However, you can prepare the different components, and store them in separate airtight containers. Roasted rhubarb will stay fresh in the fridge for up to three days, and fresh produce will stay fresh for one to two days.
Do you have to cook rhubarb?
Technically, you can eat rhubarb raw. However, it tends to be so bitter that doing so is not enjoyable.
What else can I add to this recipe?
Feel free to include any ingredients you like best! Raisins, celery, cucumbers, and even orange zest all make great options.
More of Our Favorite
More Delicious Salad Recipes
- Healthy Broccoli Salad (Mayo-Free)
- Massaged Kale Salad with Blueberries
- Spicy Shrimp Caesar Salad
- Three Herb Tomato Zucchini Salad
Strawberry Rhubarb Salad Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
- Author: Lindsay Cotter
- Total Time: 15 minutes
- Yield: 2 full size salads or 4 side salads 1x
- Diet: Gluten Free
Description
Make this strawberry rhubarb salad with vinaigrette dressing for a sweet, tangy, vibrant, and nutritious salad perfect for spring and summer!
Ingredients
Units Scale
- 1 ½ cups (200 grams) rhubarb, cut into ½-inch pieces
- 2 to 3 teaspoons honey or coconut sugar
- 4 to 5 cups mixed greens (arugula/spinach/etc), chopped
- 2 cup strawberries, quartered
- ¼ cup mint leaves, chopped
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons white wine vinegar
- Pinch sea salt
- Pinch coarse black pepper
- ¼ cup sliced almonds (see notes for toasted option)
- Optional: ¼–⅓ cup goat cheese or feta crumbles
Instructions
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Toss the rhubarb with honey and spread in an even layer on the baking sheet. Roast on the upper rack for 5 to 7 minutes or until slightly softened (don’t over cook otherwise it will be mushy). Remove and let cool for 5 minutes on the baking sheet.
- In a large bowl, add the mixed greens, strawberries, mint, and strawberries.
- In a small bowl, whisk together the olive oil, vinegar and salt and pepper. Pour the dressing over the salad.
- Top with rhubarb, almonds, and optional feta or goat cheese.
- Store leftover ingredients separately in an airtight container in the fridge for up to 3 days.
Notes
Rhubarb Tip – Look for thin, red, crisp stalks. Soft limp stalks are often the result of being too ripe.
Toasting Almonds – Place the almonds in a medium-sized skillet without oil. Toast over medium heat, shaking the skillet and stirring until fragrant and the sliced almonds are a light golden brown, about 4-5 minutes. Remove from the heat and transfer the toasted almonds to a plate or bowl to cool.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: salad
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: small salad
- Calories: 173
- Sugar: 6.7 g
- Sodium: 118.8 mg
- Fat: 12.7 g
- Saturated Fat: 3.3 g
- Carbohydrates: 12 g
- Fiber: 3.4 g
- Protein: 5 g
- Cholesterol: 6.5 mg
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Reader Interactions
Comments
Lis Delicious! I added chopped rosemary and lemon thyme to the honey balsamic.
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- Lindsay Cotter
Oh, love those additions! Glad you enjoyed it!
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- Debbie
This salad looks delicious! Could you use frozen rhubarb?
ThanksReply
- Lindsay Cotter
I think so! I would just try to thaw it out first before roasting.
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- dorothy ferrante
I made a variation of the salad and was really good. However, my roasted rhubarb got mushy. I still used it , but yours looks intact and mine was not. Any suggestions?
Thanks so much!Reply
- Lindsay Cotter
Hi dorothy! How long did you roast yours for? The exact time? Maybe try using a little less honey or coat in a coconut or brown sugar instead. Thoughts?
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- Joan Schuler
may i use feta cheese instead of goat?
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- Pauline
Soooo I was really scared when I was making this salad, because it seemed like it won’t work. My rhubarb looked miserable, there seemed to be a really tiny amount of carrots and it all just seemed to not be a good idea. I made my vinaigrette on a rather lemony side, but it worked quite well with the rhubarb. I ended up really liking the salad. The only change I made was not adding the shallot for the simple reason that I completely forgot it was supposed to be in this 😉
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- Cotter Crunch
so glad! i love the shallots but they aren’t necessary so don’t worry. haha. Love the lemony dressing idea!
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- Mary @ Fit and Fed
Honey roasted rhubarb in a salad, what a great idea! I admit I haven’t used rhubarb except in desserts. I’m always up for a great dinner salad and I’m excited to learn about using it this way!
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- Cotter Crunch
Yea! it was so good! Let me know if you try it mary.
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- Mary @ Fit and Fed
Hey! I made your salad tonight, well at least the honey-balsamic roasted rhubarb , greens, and the toasted sunflower seeds. The rest of it was a bit different (gouda, hemp seeds, etc.). Everyone loved the rhubarb and the combo as a whole was a bit bacon-y in a good way. Thanks for the great recipe!
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- Cotter Crunch
that sounds fab!! love gouda and bacon! haha
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- Meghan@CleanEatsFastFeets
Roasting the rhubarb with honey is a genius idea, and it’s like you knew I had rhubarb in my deep freezer from last Spring. This salad is beautiful and has goat cheese….it’s a sign.
Welcome home Kiwi.
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- Cotter Crunch
i knew it. cause i know you. <3 you so
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- jill conyers
I went on a CC pinning spree! You’re amazing Lindsay.
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- Cotter Crunch
oh thanks friend! <3 you and you are amazing
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- Ashley @ Fit Mitten Kitchen
Okay, seriously in love with this salad! I love rhubarb in a crisp, but have not roasted it with honey before. You can bet I’ll be trying that as soon as I get my hands on some! (gorgeous pour shot *heart eyes*)
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- Cotter Crunch
Oh girl, you’d love! And I puffy heart you!
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- Heather@hungryforbalance
I’m ashamed to admit that I’ve only had rhubarb in pie or cobbler form. I like the sound of this salad though!! Pinned for later.
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- Thalia @ butter and brioche
This definitely is the ultimate salad – it is just so vibrant and full of fresh flavours and colour! Xx
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- Cotter Crunch
thank you so much friend. So love hearing from you! <3
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- Kristy @ Southern In Law
Rhubarb in a salad?! Genius!
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- Jolene
ok YUM! I never thought to use rhubharb this way!! reminds me of my gram’s rhubharb strawberry pie, and thats the only way I’ve ever used it! this must happen 🙂
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- Sarah
Girl you are seriously killing me! Love rhubarb and I can’t wait for it to come up in the garden! My family doesn’t share my love for it or I would go crazy with it, my husband actually hates it and the only one who likes it is mini me A but not to the level I do. Already pinned and cannot wait to make it!! If you need rhubarb feel free to come get some, we can whip up this salad, a rhubarb co*cktail, and some rhubarb crisp! 😉
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- Jody - Fit at 58
My dad used to put it in a stew he made for us when we were young. 🙂
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- Cotter Crunch
i need that recipe!! YUM!!
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- Michele @ paleorunningmomma
I haven’t cooked with rhubarb so I’ll have to follow your recipe to a t! On my shopping list for next time since I’m bored with my current salads!
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- Cotter Crunch
I think it would be great with roasted chicken added too!
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- Chrissa - Physical Kitchness
Rhubarb Cotter is a beautiful name! LOL!!! Soooo because I’m pregnant and I love a good Syrah wine (not while pregnant of course), should I name this kid Syrah? I think we have something here! Hehehe. I also love rhubarb but never ever thought I could have it in a salad. LOVE THIS!
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- Cotter Crunch
LOL! how about we name our kids Syrah Rhubarb? DONE!
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- Laura
This looks so beautiful! I just want to dive in! YUM! <3 🙂
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- Erin @ Erin's Inside Job
I love it because you always use ingredients that I wouldn’t normally touch in the store. Thanks for making them less scary and reminding me that they exist!
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- Cotter Crunch
Haha yay!! So glad I could be your fear factor veggie lover hehe
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- Sam @ PancakeWarriors
Honey roasting the rhubarb is so perfect! I wanted Dave to try rhubarb when it comes into season for the gut healing qualities but honestly didn’t think he would want to try it because he’s not a bitter fan. The only way I’ve ever tried it was in pie (which was overly sweet to offset the bitter qualities). Now I’m definitely picking some up and roasting it with honey!!
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- Erin @ The Almond Eater
I remember wanting to make a recipe with rhubarb recently but I had no clue what to do with it lol fail! This salad is beauuuuutiful and I love the sound of it with honey.
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- rachel @ Athletic avocado
This salad is totally loaded with all the good stuff, just how I love my salads! Love the addition of rhubarb too, yum!
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- Cotter Crunch
Oh yay! I knew you’d love rachel. <3
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- Jen
Yum! I’ve actually only had rhubarb in a pie (and it was good!). I had no idea how awesome it was. I’ll have to grab some in the next few weeks!
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- Chelsea@RunningWithaWhisk
I absolutely love rhubarb, but have never tried it in a salad before. I can’t wait to make this recipe. It looks so bright and pretty!
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- Cotter Crunch
Keep me posted chelsea
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- Laura @ Sprint 2 the Table
Confession: rhubarb is one of the few foods I’ve never been able to get excited about. I’ve also never had it honey roasted. You might make me a believer with this.
And yay for Kiwi coming back!!!
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- Cotter Crunch
i kinda sorta think you’d love. but you gotta combine with goat cheese and a rose. 😉
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- Rebecca @ Strength and Sunshine
Yay rhubarb!!! I need more way to use it!
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- Cotter Crunch
I bet you could make some amazing rhubarb bread!
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- Alysia at Slim Sanity
Rhubarb really brings me back to growing up in rural Wisconsin! My grandma used to make pie and bread from rhubarb that we’d pick growing wild (maybe not completely, it was probably planted there on purpose at one point?) on our home acreage. I’ve never actually purchased it before!
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- Sarah | Well and Full
This looks so good, like a little bite of summer! 🙂
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- Cotter Crunch
totally! and if feels like summer here already! crazy
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- Lucie@FitSwissChick
I love love LOVE Rhubarb! I lately made this healthy Rhubarb Pie and it was so delicious. My Mom kinda aised us with this supefood, she made porridge, jam, chutney, pies and all that jazz with it.
I love the idea of that salad too!Reply
- Cotter Crunch
Well i love your mom and YOU! feed me
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- Susie @ SuzLyfe
This reminds me of home aka the South.
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- Cotter Crunch
Southern loooove
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- Blair
Look at that bright, beautiful rhubarb! I’ve never actually cooked with it…is that crazy? I love that you roast it with honey — I’m sure it tastes amazing!
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- Cotter Crunch
WHAT?! now that’s a first. You southern girl you. Get to it! haha
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- Megan @ Skinny Fitalicious
Such a pretty salad! I can’t remember the last time I had rhubarb. My mom made it all the time when I was a kid.
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