Rhubarb and Strawberry Salad with Honey-Balsamic Vinaigrette
A vibrant salad combining tart rhubarb, sweet strawberries, and peppery arugula, dressed in a zesty honey-balsamic glaze. This mediterranean-inspired salads (gluten-free) ready in about 30 minutes pairs rhubarb stalks, strawberries, arugula into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz rhubarb stalks
- 12 oz strawberries
- 4 cups arugula
- 1/3 cup pecans
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Preheat oven to 350°F (175°C). Toss 1/3 cup pecans with 1/4 tsp salt and roast for 8 minutes until toasted.
- Step 2: Dice 12 oz rhubarb into 1/2-inch cubes and 12 oz strawberries into halves.
- Step 3: In a large bowl, combine rhubarb, strawberries, 4 cups arugula, and toasted pecans.
- Step 4: Whisk 2 tbsp honey, 1 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp pepper. Pour over the salad and toss to coat. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rhubarb and Strawberry Salad with Honey-Balsamic Vinaigrette take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rhubarb and Strawberry Salad with Honey-Balsamic Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rhubarb stalks from drying out.
Can I substitute ingredients in Rhubarb and Strawberry Salad with Honey-Balsamic Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rhubarb and Strawberry Salad with Honey-Balsamic Vinaigrette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rhubarb and Strawberry Salad with Honey-Balsamic Vinaigrette gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
My whole family loved this.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
