Roasted Rhubarb and Mango Salad

May 19, 2011

Author Notes: Since it's spring and rhubarb is in abundance, I decided to try using it in a savory way (not that there's anything wrong with rhubarb custard pie, quite the contrary!). I wanted to balance the tart with some sweet, though, and mangoes came to mind. The result is a very fresh, flavorful and pretty salad. BlueKaleRoad

Serves: 4 generously


  • 3/4 pound rhubarb, diced in 1/2 inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 2 mangoes, diced
  • 1 bunch green onions, thinly sliced
  • 2 avocadoes, diced
  • 4 ounces pistachios, toasted
  • 1 head butter lettuce
  • 1/2 lemon, juiced
  • 1/4 cup olive oil
  • 1/8 cup fresh mint, finely chopped
  • salt and pepper to taste
In This Recipe


  1. Preheat oven to 375 degrees. Toss the rhubarb, 1 tablespoon olive oil and honey in a bowl. Spread evenly on a sheet pan and roast in the oven for about 8-9 minutes until soft but still holding its shape. Set aside to cool.
  2. In a large salad bowl, tear up the head of butter lettuce. Add the mangoes, green onions, avocadoes, pistachios and cooled rhubarb.
  3. In a covered glass jar or small bowl, shake or whisk the lemon juice, olive oil, mint, salt and pepper together until emulsified.
  4. Toss salad with dressing and serve.

More Great Recipes:
Salad|Green Onion/Scallion|Honey|Lettuce|Mango|Mint|Pistachio|Rhubarb|Vegetable|Sheet Pan|Spring|Vegetarian

Reviews (2) Questions (0)

2 Reviews

Sagegreen May 20, 2011
I just love your savory use of rhubarb with the sweet mango!
Author Comment
BlueKaleRoad May 20, 2011
Thank you, Sagegreen! My family gave it a thumbs up at dinner last night (a sunny evening made it even better!). I'm intrigued by your Stone Pickled Rhubarb and plan to try it soon.