Asparagus, Goat Cheese, and Rhubarb Salad #SundaySupper

Asparagus, Goat Cheese and Rhubarb Salad

Welcome to Sunday Supper, where our theme is Welcome Spring!! This weekend is the first real, authentic, pleasant spring weather I’ve personally had, so I’ve spent most of my time outside by the Hoboken waterfront instead of writing up this post. Oops. I regret nothing.

Asparagus, Goat Cheese and Rhubarb Salad

If we’re talking spring in the culinary realm, which of course we are, nothing says spring more to me than two produce items: rhubarb, and asparagus. So combining them both in a light salad simply could not be more perfect for today’s theme. This salad is light yet filling, and incredibly delicious. The flavors marry perfectly, the texture is ideally contrasted to come together in one amazing bite – though you’ll take many more bites than one, trust me on that.

Asparagus, Goat Cheese and Rhubarb Salad

In short, I loved this. And now I’m going back outside before we get days upon days of April rains again. Enjoy! And be sure you check out the Spring recipes from my Sunday Supper crew!

Asparagus, Goat Cheese and Rhubarb Salad

Source: Girl in the Kitchen by Stephanie Izard

1 cup white balsamic vinegar
½ cup granulated sugar
1 lb. rhubarb, sliced
¼ cup olive oil plus 2 tbs
2 lbs. fresh asparagus
Kosher salt and black pepper
4 cups baby arugula
2 oz. crumbled goat cheese
¾ cup slivered almonds, toasted

Combine the vinegar and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved. Pour the hot liquid over the rhubarb in a medium bowl and let sit until the liquid has cooled and the rhubarb is slightly tender.
Strain the liquid from the rhubarb, reserving both. Make a vinaigrette by whisking 2 tbs of the rhubarb liquid with ¼ cup olive oil in a small bowl. Discard the remaining liquid or keep in the refrigerator for another use.
Preheat your grill or indoor grill pan to medium-high. Trim the asparagus spears and toss with the remaining 2 tbs olive oil. Season to taste with salt and pepper.
Grill the asparagus until tender, 5 to 7 minutes, turning once or twice. Let the asparagus cool slightly, then chop into 2-inch pieces.
In a large salad bowl, combine the asparagus pieces with the arugula, goat cheese, almonds and reserved rhubarb. Drizzle in the vinaigrette, toss to coat, and serve immediately.




Main Dish:

Side Dish:


Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

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31 responses to “Asparagus, Goat Cheese, and Rhubarb Salad #SundaySupper

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  13. What a great combination of spring flavors in one delicious salad! I’d love this on my table today!

  14. Just a few thin slices of rhubarb are perfect in a salad like this. It looks delicious. I used rhubarb too in my Welcome Spring post.

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  20. This salad looks so delicious! I am loving the rhubarb!

  21. I’m obsessed with the pickled rhubarb in this salad. I know I’ll be making it very soon.

  22. The crunch of the rhubarb sounds wonderful with the tender asparagus! Goat cheese just rounds it out!!!! Can’t wait to make this for my next party!!

  23. Wow! I’d never thought to add rhubarb to salad before – great idea! The vinaigrette sounds so good, and you cannot beat goat cheese and asparagus! Nice!

  24. This is one of those salads that I would just eat up until my bowl was clean.

  25. Wow! This sounds amazing! I love that you pickled the rhubarb and added goat cheese, my fave!

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  27. I have never put rhubarb in a salad. I honestly don’t think I have cooked with it ever. But I’ll be trying it, for sure!

  28. Never thought of using rhubarb like this!

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