Roasted Rhubarb & Fennel Salad Recipe - Clean Eating Magazine

Roasted Rhubarb & Fennel Salad

Nutrient-rich fennel is a great source of vitamin C, potassium and the anti-inflammatory compound anethole, which has shown potential for boosting your body’s defenses against cancer.
Roasted Rhubarb and Fennel Salad
  • 4-6Servings


  • 2 cups diced rhubarb stalks
  • 1½ tbsp organic evaporated cane juice
  • 2 sliced fennel bulbs
  • 2 tbsp extra-virgin olive oil
  • 1/8 tsp each sea salt
  • Fresh ground black pepper
  • 1/4 cup chopped unsalted pistachios
  • 2 tbsp balsamic vinegar
  • 6 cups baby spinach
  • 4 thinly sliced chives
  • 3 tbsp crumbled goat cheese


  1. Preheat oven to 450°F. In a single layer on a large baking sheet, toss diced rhubarb stalks with organic evaporated cane juice.
  2. On a separate large baking sheet, toss fennel bulbs with 1 tbsp extra-virgin olive oil and sea salt and fresh ground black pepper.
  3. Roast rhubarb until tender, about 7 minutes. Roast fennel until tender, about 20 to 25 minutes.
  4. Set aside both sheets to cool slightly. In a large skillet on medium, toast chopped unsalted pistachios, stirring occasionally, until fragrant, about 3 minutes. Set aside.
  5. In a large bowl, whisk balsamic vinegar, 1 tbsp extra-virgin olive oil and salt and pepper, to taste. Add baby spinach, chives, roasted rhubarb and fennel; toss to coat with dressing. Garnish with crumbled goat cheese and toasted pistachios.