Roasted Rhubarb and Mango Salad Recipe on Food52

Sheet Pan

Roasted Rhubarb and Mango Salad

August 20, 2019
0 Ratings
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.

See what other Food52ers are saying.

  • Laura Griffiith
    Laura Griffiith
  • Sagegreen
  • BlueKaleRoad
I am a passionate home cook for my family and friends. I recently started writing a food blog ( and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!

    5 Reviews

    Laura G. May 14, 2020
    5 stars very unique. bravo
    Laura G. May 14, 2020
    plus I always have min owing and wish to use it .
    Laura G. May 14, 2020
    MINT Growing
    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.