From above, a wide white platter is layered with swoops of greens, jewel-pink rhubarb ribbons, charred golden baby carrots, crumbled white goat cheese, chopped pistachios, and scattered herbs, all glossed with a light amber vinaigrette for a vibrant, high-contrast spring look.

Quick-Pickled Rhubarb, Roasted Carrot & Goat Cheese Spring Salad

Name: Quick-Pickled Rhubarb, Roasted Carrot & Goat Cheese Spring Salad
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 stalks (about 12 oz) Rhubarb trimmed and sliced on a sharp diagonal into 1/4-inch pieces; 1 bunch (about 1 lb) Baby carrots tops trimmed to 1 inch, halved lengthwise if thick; 5 oz Spring mix or tender lettuce washed and dried; 4 medium Radishes very thinly sliced; 4 oz Goat cheese crumbled; 1/2 cup Shelled pistachios roughly chopped; 2 tbsp Fresh dill chopped; 2 tbsp Fresh mint torn; 1 tbsp Dijon mustard; 3 tbsp Apple cider vinegar; 2 tbsp Maple syrup; 2 tbsp Honey; 6 tbsp Olive oil divided; 1 1/4 tsp Kosher salt divided; 1/2 tsp Black pepper; 1 tbsp Sugar

Tangy, crunchy, creamy spring salad with vivid American flair.

Category Salad

Prep 20 minutes

Cook 22 minutes

Style American

Technique Quick-pickling

Diet Friendly Vegetarian

Daily recipe · April 14, 2026

A little about this dish

This spring-forward American salad leans into rhubarb’s tart, rosy personality without turning it into dessert. Quick-pickled rhubarb brings brightness and color, while roasted baby carrots, peppery greens, creamy goat cheese, toasted pistachios, and a maple-Dijon vinaigrette make it feel substantial, seasonal, and beautifully balanced.

Ingredients (for 4)

Rhubarb — 4 stalks (about 12 oz) — trimmed and sliced on a sharp diagonal into 1/4-inch pieces
Baby carrots — 1 bunch (about 1 lb) — tops trimmed to 1 inch, halved lengthwise if thick
Spring mix or tender lettuce — 5 oz — washed and dried
Radishes — 4 medium — very thinly sliced
Goat cheese — 4 oz — crumbled
Shelled pistachios — 1/2 cup — roughly chopped
Fresh dill — 2 tbsp — chopped
Fresh mint — 2 tbsp — torn
Dijon mustard — 1 tbsp
Apple cider vinegar — 3 tbsp
Maple syrup — 2 tbsp
Honey — 2 tbsp
Olive oil — 6 tbsp — divided
Kosher salt — 1 1/4 tsp — divided
Black pepper — 1/2 tsp
Sugar — 1 tbsp

Preparation

Step 1 — 🔥🍽️⏲️

Preheat the oven to 425°F.
Step 2 — 🍓🥣✨

Put the sliced rhubarb in a heatproof bowl. Simmer the apple cider vinegar, honey, sugar, 1/2 teaspoon kosher salt, and 2 tablespoons water in a small saucepan until dissolved. Pour over the rhubarb and let sit for 15 to 20 minutes, stirring once, until bright pink and lightly pickled.
Step 3 — 🥕🔥🍴

Toss the baby carrots with 1 tablespoon olive oil, 1/4 teaspoon salt, and the black pepper on a sheet pan. Roast for 18 to 22 minutes, turning once, until tender and lightly browned. Let cool slightly.
Step 4 — 🥜🍳🌰

Toast the pistachios in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then transfer to a plate to cool.
Step 5 — 🥣🫒🍁

Whisk together the Dijon mustard, maple syrup, 1 tablespoon pickling liquid from the rhubarb, remaining 5 tablespoons olive oil, and remaining 1/2 teaspoon salt until smooth and combined.
Step 6 — 🥬🥕🌸

Arrange the spring mix on a large platter or divide among 4 plates. Top with the radishes, roasted carrots, and drained pickled rhubarb.
Step 7 — 🧀🌿🥜

Sprinkle the goat cheese, toasted pistachios, dill, and mint over the salad.
Step 8 — 🥗🍯✨

Drizzle the maple-Dijon vinaigrette over the salad just before serving. Add a small extra pinch of salt if needed and serve right away.

A final fox tip

For a heartier version, add farro or grilled chicken. If you want to keep it fully plant-based, swap the goat cheese for a soft almond-based cheese and use all maple syrup instead of honey. Rhubarb is often used in sweets, but its natural tartness is fantastic in savory salads and gives this one its unforgettable color.