Roasted Rhubarb & Strawberry Salad

This Roasted Rhubarb and Fresh Strawberry Salad is a celebration of seasonal produce and bold flavor. With sweet-tart roasted rhubarb, fresh strawberries, feta, and mixed greens as the base, it's finished with a homemade strawberry vinaigrette that ties it all together with a bright, fruity finish.

It’s the kind of salad that feels fancy but takes minimal effort—and it’s perfect for spring lunches, summer dinners, or bringing a burst of color to your next gathering.

Why You’ll Love This Recipe:

• Roasting the rhubarb brings out its natural sweetness and softens its tart edge

• Fresh strawberries add sweetness and freshness

• Feta provides creamy, salty contrast

• Strawberry vinaigrette is simple, fruity, and ties all the elements together

• It’s gluten-free, vegetarian, and easily adaptable for dairy-free diets

Final Thoughts:

This Roasted Rhubarb and Fresh Strawberry Salad hits every note: sweet, tart, creamy, juicy, and crisp. It’s a gorgeous way to highlight the best of late spring and early summer—perfect on its own or served as a side for brunch, grilled proteins, or light pasta dishes.

Yield: 4 servings

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Roasted Rhubarb & Strawberry Salad

Prep time: 15 MinCook time: 18 MinTotal time: 33 Min

This Roasted Rhubarb and Fresh Strawberry Salad is a celebration of seasonal produce and bold flavor. With sweet-tart roasted rhubarb, fresh strawberries, feta, and mixed greens as the base, it's finished with a homemade strawberry vinaigrette that ties it all together with a bright, fruity finish.

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Ingredients

For the Salad

• 5 cups mixed greens (spring mix, baby spinach, or arugula)
• 1½ cups fresh strawberries, sliced
• 1 cup roasted rhubarb (see below)
• ½ cup crumbled feta cheese
• Optional: ¼ cup toasted almonds, pecans, or pepitas for crunch

For the Roasted Rhubarb

• 1½ cups rhubarb, cut into 1-inch pieces
• 1 tbsp maple syrup or honey
• ½ tbsp olive oil
• Pinch of salt

For the Strawberry Vinaigrette

• ½ cup fresh strawberries, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar (or balsamic vinegar for deeper flavor)
• 1 tsp honey or maple syrup (more to taste)
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Instructions

1. Preheat oven to 375°F (190°C). Toss rhubarb with olive oil, maple syrup, and a pinch of salt.
2. Spread on a parchment-lined baking sheet and roast for 15–18 minutes, until soft but not falling apart. Let cool.
3. In a blender or small food processor, combine chopped strawberries, olive oil, vinegar, honey, Dijon, salt, and pepper.
4. Blend until smooth. Taste and adjust sweetness or acidity if needed. Set aside.
5. In a large salad bowl or platter, arrange mixed greens. Top with sliced strawberries, roasted rhubarb, and crumbled feta.
6. Drizzle with strawberry vinaigrette just before serving and toss gently. Sprinkle with toasted nuts or seeds if using.

Notes

Use goat cheese or vegan feta instead of dairy feta if preferred

Add grilled chicken or chickpeas to make it a main course

Try baby kale or butter lettuce as your salad base

For extra sweetness, toss strawberries in a splash of balsamic before adding

Want more protein? Add quinoa or farro to bulk it up

Nutrition Facts

Calories

246

Sugar

9 g

Protein

6 g

Fat

18 g

Carbs

18 g

Sat. Fat

4 g

Cholesterol

17 mg

Fiber

4 g

Net carbs

14 g

Sodium

265 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.