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Roasted Rhubarb and Berry Green Salad

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    15 minutes


1 1/2 cups Fresh rhubarb, cut, 1" chucks ( about 2 stalks)
2 tablespoons Inspirations Red Raspberry fruit syrup
1/4 cup Pine nuts
2 tablespoons Inspirations Wild Maine Blueberry vinaigrette
1 tablespoon Inspirations Crushed Black Pepper Dipping oil
1/8 teaspoon Inspirations Salish Alder Smoked Fine salt
1 tablespoon rice vinegar
1 ( 5 oz.) pkg Nature's Place Organic Herb mixed salad greens
2 tablespoons Nature's Place Blueberry Infused dried cranberries
1 cup jicama, cut matchstick style
2 oz Goat cheese, crumbled
Roasted Rhubarb and Berry Green Salad


1. Preheat oven to 350 degrees. Line a baking sheet with foil and spray with vegetable cooking spray.
2. In a medium bowl, toss rhubarb with raspberry syrup and spread on preparedbaking sheet. Roast the rhubarb until just tender, about 10 to 12 minutes. Place pan on a rack and cool rhubarb to room temperature, about 5 to 10 minutes.
3. While rhubarb cooks, heat pine nuts in a medium skillet over medium-low heatuntil they begin to smell toasted and brown slightly, about 3 to 5 minutes.Watch carefully to avoid scorching. Transfer to a plate and cool to roomtemperature.
4. In a jar with a tight-fitting lid, combine blueberry vinaigrette, dipping oil, salt, and vinegar. Shake well to combine.
5. In a large bowl, toss greens with half the dressing.
6. To serve, divide salad among 4 plates. Top greens with cooled rhubarb, pine nuts, cranberries, jicama, and goat cheese. Drizzle with remaining dressing and serve immediately.
Source: Hannaford fresh Magazine, March - April 2012


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 210 kcal (10%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 4 g (17%)
Cholesterol 10 mg (3%)
Sodium 120 mg (5%)
Total Carbohydrates 17 g (5%)
Dietary Fiber 4 g (16%)
Protein 5 g (8%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a