Skip to main content

Roasted rhubarb and goat's cheese salad

Skip to IngredientsSkip to Method

This roasted rhubarb and goat's cheese salad makes for an impressive side, perfect for your next dinner party.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, (+ cooling time)
Roasted rhubarb and goat's cheese salad


  • 1 bunch rhubarb, ends trimmed, cut into 5cm lengths diagonally
  • 3 tsp honey
  • 2 tbs olive oil
  • 2 tbs red wine vinegar
  • 2 tsp Dijon mustard
  • 120g baby rocket leaves or 1 green oak lettuce, leaves separated
  • ⅓ cup (35g) walnut halves, toasted
  • 100g goat’s cheese, crumbled
  • 2 tbs coarsely chopped chives

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the rhubarb on the tray. Drizzle with 2 tsp honey. Roast for 15 mins or until rhubarb is tender but still holds its shape. Set aside to cool.
  2. Step 2

    Place the oil, vinegar, mustard, remaining honey and any pan juices from the rhubarb in a screw-top jar. Shake until well combined.
  3. Step 3

    Arrange the rocket or lettuce and rhubarb in serving bowls. Scatter with walnuts and goat’s cheese. Drizzle with dressing and sprinkle with chives.