Rhubarb season arrives like that quirky friend who shows up uninvited but somehow becomes the life of the party. And that’s exactly what happens in this gorgeous Rhubarb Feta Hazelnut Salad. It’s bright. It’s colorful and packed with flavor. Most importantly, it proves that rhubarb deserves far more attention than just pie duty.
So, what exactly is rhubarb? Technically, it’s a vegetable. However, thanks to its tart flavor, it often sneaks into desserts disguised as fruit. Its crisp stalks range from pale green to deep ruby red. The taste is wonderfully tangy. Think of a lemon and a green apple teaming up to wake up your taste buds.
This Rhubarb Feta Hazelnut Salad takes that bold flavor in a savory direction. First, chopped fresh rhubarb joins chopped raw hazelnuts in a simple olive oil and maple syrup mixture. Then, after a quick 10-minute roast, magic happens. The rhubarb softens slightly and becomes delightfully jammy while keeping its personality. Meanwhile, the hazelnuts become even nuttier and more fragrant, read: irresistible.
While that roasts, the spring mix waits patiently in a bowl. Spring mix is a blend of tender young greens such as baby lettuces, spinach, arugula, and other delicate leaves. It brings freshness, texture, and plenty of color to the Rhubarb Feta Hazelnut Salad. However, feel free to use your favorite lettuce variety.
Next comes crumbled feta cheese. Its creamy, salty bite balances the rhubarb’s tartness beautifully. Then, a simple dressing made from hazelnut oil and raspberry balsamic vinegar ties everything together. Add kosher salt and freshly ground pepper, and suddenly this Rhubarb Feta Hazelnut Salad looks like it belongs on a fancy restaurant menu.
Now for two important rhubarb tips:
First, never eat the leaves. Rhubarb leaves contain high levels of oxalic acid and other compounds that are toxic to humans. The stalks are delicious. The leaves are definitely not invited to dinner.
Second, never bake rhubarb directly on an aluminum pan. Rhubarb’s natural acidity can react with aluminum, causing a metallic taste and potentially discoloring both the food and the pan. Enamel sheet pans, glass, stainless steel, or ceramic bakeware work much better.
As a result, this Rhubarb Feta Hazelnut Salad becomes the perfect summer showstopper. It’s sweet, tart, salty, crunchy, and refreshing all at once. Furthermore, it’s proof that rhubarb can do far more than star in a dessert. Move over strawberries. Rhubarb just found a delicious new summer job.
Rhubarb Feta Hazelnut Salad
Ingredients
- 2 lbs rhubarb
- 1 cup raw hazelnuts
- 2 tablespoons olive oil
- scant 1/2 cup maple syrup
- 8 oz spring mix
- 1 cup crumbled feta
- 4 tbsp raspberry balsamic vinegar
- Kosher salt and freshly ground pepper
- 4 tbsp hazelnut oil
Instructions
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Preheat the oven to 400F.
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Line an enameled* baking sheet with parchment paper.
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Clean and wash the rhubarb, then cut it into pieces. (Leaves are poisonous!)
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Coarsely chop the nuts
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Whisk together the olive oil and maple syrup.
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Toss to coat the rhubarb and hazelnuts in a bowl.
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Spread the mixture out on the baking sheet.
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Bake for 5-7 minutes.
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Remove from the oven and let cool.
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Pour the juices accumulated on the baking sheet into a bowl.
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Combine the lettuce and feta on a serving platter.
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Arrange the caramelized feta and hazelnuts on top.
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Whisk the rhubarb juices together with vinegar and hazelnut oil.
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Season with salt and pepper.
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Drizzle the dressing over the salad and serve.
Recipe Notes
*ALUMINUM IS STRICTLY FORBIDDEN. The acid in rhubarb attacks aluminum cookware, leaching out particles that then find their way into the food. Therefore, use an enameled baking sheet. Do not cook rhubarb in unlined aluminum, iron, or copper pans. Because rhubarb is highly acidic (pH 3.1), it reacts with these metals, causing the rhubarb to turn a dull, unappetizing brown/gray color, creating a metallic taste, and discolouring the cookware. Use stainless steel, glass, or enamel-coated pans instead.
So, do you like this Rhubarb Feta Hazelnut Salad? Then also check out some of these other delicious recipes:
GOLDEN BEET FETA TARRAGON TART IN A WHOLE WHEAT CRUST
HAZELNUT FETA CARAMELIZED POTATOES
TOMATO ALMOND OLIVE SPREAD
