After a long Ottawa winter, I have a tendency to get a little carried away when spring produce finally arrives. Asparagus? Into the basket. Peas? Absolutely. Rhubarb? Always. While I usually save rhubarb for desserts, this year I found myself wondering whether those tart pink stalks could do double duty in something savoury. That curiosity led to this Spring Greens Salad with Rhubarb Vinaigrette. The dressing is bright, tangy, and beautifully pink, and it pairs perfectly with spring greens, strawberries, creamy Brie, and candied spiced nuts. It’s the kind of salad that makes me genuinely excited to eat my greens.
I’m firmly on Team Texture when it comes to salads. If every bite tastes and feels the same, I lose interest pretty quickly. This salad has crunch from the Little Gem lettuce and candied spiced nuts, sweetness from strawberries, honey, and the candied coating on the nuts, and creamy richness from the Brie. The rhubarb vinaigrette brings a bright tang, while a little Aleppo pepper in the spice mix adds just enough heat to keep things interesting. I also love the slightly bitter, peppery bite of arugula. It balances the sweetness of the berries and candied nuts and makes every other flavour pop a little more. And can we talk about the colours? Between the pink dressing, red berries, and fresh green lettuces, this salad practically screams spring.
Keys to Success:
- 1. Homemade candied nuts are worth it, but store-bought works too. Short on time? Feel free to use your favourite store-bought candied nuts. That said, homemade candied nuts are surprisingly easy to make and keep well for several weeks in an airtight jar. I used a combination of pistachios, walnuts, and pecans, but this recipe is very forgiving. Use whatever nuts you have on hand.
- 2. Choose a cheese you love. Not a Brie fan? No problem. Havarti, Gouda, or a good aged cheddar would all work beautifully here. The goal is a creamy, flavourful cheese that balances the tangy dressing.
- 3. Use whatever blending tool you have. A high-speed blender creates an especially smooth rhubarb vinaigrette, but an immersion blender or food processor will also do the job. Blend until the dressing is silky and no chunks of rhubarb remain.
- 4. Dry your greens thoroughly. Waterlogged lettuce is the enemy of a good salad. After washing your greens, spin or pat them dry so the dressing clings to the leaves instead of sliding off.
- 5. No Little Gem? Use romaine hearts. I love Little Gem for its sweet flavour and crisp texture, but romaine hearts are an excellent substitute and much easier to find in some areas.
- 6. Platter or bowl—your choice. I like arranging all the components on a large platter because the colours look so beautiful and everyone can see what’s in the salad. If you’re serving a crowd or prefer a more casual presentation, toss everything together in a large bowl instead.
- 7. Don’t overdress the salad. The rhubarb vinaigrette is bright and flavourful, so a little goes a long way. Start with about two-thirds of the dressing, toss gently, and add more as needed. You can always add more dressing, but you can’t take it away. Keeping the greens lightly coated helps preserve all those wonderful textures.
Spring Greens Salad with Rhubarb Vinaigrette
Ingredients
Candied Spiced Nuts
- 300 grams assorted nuts, (about 3 cups). I used pecan halves, walnut halves, and shelled pistachios.
- 50 grams granulated sugar
- 4 teaspoons Diamond Crystal Kosher salt, or 2 teaspoons Morton Kosher salt
- 1/2 teaspoon Aleppo pepper
- 1 large egg white
Rhubarb Vinaigrette
- 150 grams rhubarb, sliced into 1-inch pieces
- 1 cup water
- 3 Tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 2 Tablespoons sherry vinegar or red wine vinegar
- 1/3 cup extra-virgin olive oil
Salad Ingredients
- 400 grams mixed spring greens (about 7–8 cups loosely packed). I used a mix of Little Gem, arugula, frisée, and pea shoots.
- 1 pint strawberries, sliced
- 130 grams brie, cut into 1-inch pieces
Instructions
Make Candied Spiced Nuts
- Preheat oven to 350°F.
- In a small bowl, combine the sugar, salt, and Aleppo pepper. Set aside.
- In a medium bowl, lightly whisk the egg white until frothy. Add the nuts and toss until evenly coated. Sprinkle the spice mixture over the nuts and toss again until well coated.
- Spread the nuts in an even layer on a parchment-lined baking sheet. Bake for 15–20 minutes, stirring once halfway through, until lightly golden and dry to the touch.
- Let cool completely. The nuts will crisp as they cool. Break apart the clusters and roughly chop before using. Store extras in an airtight container at room temperature.
Make Rhubarb Vinaigrette
- Place the rhubarb and water in a medium saucepan. Bring to a simmer over medium heat, then cover and cook until the rhubarb is very soft, about 10 minutes.
- Drain the rhubarb well and discard the cooking liquid. Transfer the softened rhubarb to a blender and add the maple syrup, Dijon mustard, vinegar, and olive oil. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Assemble Salad:
- Place the greens in a large bowl and toss with about ¼ cup of the rhubarb vinaigrette, adding more as needed to lightly coat the leaves. Season with salt and pepper.
- Transfer to a platter or shallow serving bowl. Top with the strawberries, brie, and about ½ cup of the candied spiced nuts. Serve immediately
Notes
Nutrition
I set out to see whether rhubarb could make a good salad dressing, and honestly, I wasn’t sure how the experiment would turn out. The fact that my husband went back for seconds tells me everything I need to know. This salad has quickly become one of my favourite ways to enjoy rhubarb season, and I hope you’ll give it a try. If you do, leave a comment below and let me know where you stand on the great rhubarb debate.