Grilled Rhubarb & Fig Salad

Prep Notes

I always think of using rhubarb in dessert dishes. When I got some in a recent CSA share I thought it would be fun to try as a part of the main meal. We like anything grilled so decided that would be a good place to start, and a salad evolved from there. The maple sugar lightly coats the rhubarb nicely, giving it a pleasant sweetness that’s a nice addition to a summer salad!


Ingredients for Salad:
5 or 6 stalks if fresh rhubarb, halved
1-1 1/2 Tbs pure maple sugar 
1 head red leaf lettuce washed and torn 
1/4 cup chopped dried figs (about 3 figs)
Sprinkling of roasted, salted pumpkin seeds

Ingredients for Vinaigrette :
1 Tbs balsamic vinegar
1 Tbs extra virgin olive oil
1 tsp raw honey
Sea salt
Freshly ground pepper


Wash and cut rhubarb in half, leave rhubarb wet. Pour 1 Tbs maple sugar in a shallow rimmed dish. Drop rhubarb into dish and toss around maple sugar, add more maple sugar as needed to lightly coat the rhubarb. Place on a rimmed cookie sheet with lined with parchment paper. 

Grill on medium heat, about 7 minutes or until tender, but not limp. Let cool. When cool, slice into 1/2”-1” slices.

Place washed, torn lettuce into a large salad bowl. Set aside to make Vinaigrette. 

For Vinaigrette, combine olive oil & vinegar in a small bowl and whisk with a fork. Add honey and whisk again. Add sea
salt and pepper to taste. 

Pour Vinaigrette over lettuce and gently toss until coated. Divide into 3 or 4 salad plates or bowls. Evenly distribute sliced rhubarb and chopped figs. Scatter with pumpkin seeds. Makes 3-4 side dish servings.


This recipe is gluten-free, dairy-free, soy-free, grain-free and paleo.