Rhubarb roasted for just a few minutes is a tart topping for a mixed green salad with raisins, walnuts and feta cheese.
2 cups fresh rhubarb cut into 1/2-inch pieces
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon canola oil
1 tablespoon minced shallot
¼ teaspoon salt
¼ teaspoon freshly ground pepper
8 cups mixed baby greens
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts, toasted (see Tip)
¼ cup golden raisins
Preheat oven to 450 degrees F.
Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.
Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, feta cheese, walnuts and raisins.
Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake