Roasted Eggplant Salad: A Standout Among Vegan Eggplant Recipes
I love this Roasted Eggplant Salad. It’s amoung many delicious vegan eggplant recipes great for transitioning from summer into autumn, when eggplants, peppers, tomatoes, and onions are overflowing at the local farmer’s market.
With its simple ingredients and bold flavors, this salad is great on its own, paired with pita or chips, tossed with pasta, or served over your favorite cooked grain.
If you’re looking for something different from the usual eggplant rollatini, eggplant boats, or vegan eggplant parmesan, try this delicious roasted eggplant salad with a sweet and spicy balsamic sauce. It’s a refreshing twist on seasonal produce!
Why I Love This Oven-Roasted Eggplant
I love this recipe for many reasons some of which include:
Simple Ingredients: This dish is made with fresh, seasonal vegetables and pantry staples, making it easy to pull together.
Meal Prep Friendly: This recipe stores beautifully in the fridge. It is a perfect dish for meal prep and quick, healthy meals throughout the week.
Versatile: Unlike some other vegan eggplant recipes, you can enjoy this recipe on its own, serve it over grains, mix it with pasta, or pair it with pita or chips.
Easy Recipe: This recipe comes together in 5 easy steps.
Tools
Baking sheet
Large bowl
Sharp knife
Cutting board
Spatula or tongs
Wisk
Small bowl
Ingredients for Roasted Eggplant Salad
Olive Oil: For Roasting the veggies
Eggplant: Use the freshest, in-season eggplant for the best flavor.
Onion: Sweet, yellow, or white onions work well in this salad.
Peppers: A colorful mix of sweet peppers adds beauty and flavor.
Tomatoes: Cherry or grape tomatoes, preferably fresh from the garden.
Parsley: Fresh flat-leaf parsley adds brightness and freshness.
Sea Salt: Enhances the natural flavors of the vegetables.
Optional:
Pine Nuts: Add toasted pine nuts for crunch.
More Fresh Vegetables: Customize with seasonal veggies like zucchini or carrots.
Ingredients for Balsamic and Chili Vinegarette
Fermented Chili Peppers: I used Trader Joe’s ITALIAN BOMBA, Fermented Calabrian Chili Hot Pepper Sauce
Oil: Extra virgin olive oil works best, but use your favorite salad dressing oil.
Vinegar: I love Sweet Cherry Balsamico by Luchini.
Black Pepper: A little freshly ground black pepper to taste.
Recipe Substitutions
Onion Substitute: Use shallots or leeks instead of red onion for a more subtle and sweeter flavor.
Bell Pepper Substitute: Replace bell peppers with roasted sweet potatoes or carrots for a heartier salad with more earthy sweetness.
Parsley: If you don’t have fresh parsley, fresh herbs such as basil or oregano are a delicious way to bring freshness to the dish.
Fermented Chili Peppers Substitute: Use sriracha or chili flakes for heat. Alternatively, swap with chili garlic sauce, harissa, or omit for a milder dressing.
Vinegar: You can swap the Luchini vinegar wth red wine vinegar, plain balsamic, or champagne vinegar.
How to Roast Eggplant
Step 1: Preheat your oven to 400°F (175°C).
Step 2: Prepare the eggplant by removing the green stem and skin, then slice it into rounds and cut the rounds into ½-inch thick strips. In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with extra virgin olive oil and sea salt. Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the parchment-lined baking sheet.
Note: If your eggplant is fresh and young, you can leave the skin on for added texture and nutrients. However, if the eggplant is larger or older, the skin might be tougher and slightly bitter, so it’s best to peel it for a smoother result.
Step 3: Roast the vegetables in the oven at 375°F for 30 to 35 minutes, or until the eggplant is soft and lightly caramelized, flipping them halfway through.
Step 4: While the vegetables are roasting, whisk together the olive oil, balsamic vinegar, and fermented chili peppers in a small bowl to create the dressing.
Step 5: Once the vegetables are done roasting, let them cool slightly and place the roasted vegetables in a large bowl. Combine the roasted eggplant, onions, peppers, cherry tomatoes, parsley and dressing.
How To Serve This Oven Roasted Eggplant
Serve the salad warm or at room temperature. It’s perfect as a side dish or a light main course!
Roasted Eggplant Grain Bowl: Serve the roasted eggplant over quinoa or brown rice, topped with white beans or garbanzo beans for added protein. Finish with a drizzle of the balsamic and chili vinaigrette for extra flavor.
Eggplant Pasta with Marinara: Toss the roasted eggplant with your favorite pasta and marinara sauce. Top with vegan mozzarella cheese for a comforting, plant-based dinner.
Healthy Plant-Based Protein: For added protein, toss in some white beans or garbanzo beans, making it even more filling and nutritious.
With Vegan Cheese: Sprinkle some vegan mozzarella cheese on top while the eggplant is still warm for a creamy, savory touch.
Delicious Dip: Blend the roasted eggplant with olive oil, lemon juice, and salt until smooth. Serve with pita, crackers, or veggies for a tasty appetizer.
How To Store This Flavorful Dish
Refrigerator: Place leftovers in an airtight container and store in the fridge for up to 3-4 days. Reheat in the oven or stovetop for the best texture.
Freezer: Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Types of Eggplant & Health Benefits
Eggplants are a beautiful and versatile ingredient, widely used in various cuisines. Although botanically classified as a fruit (specifically a berry), eggplants are commonly eaten and cooked as a vegetable. They are typically in season during August and September, and it’s best to enjoy them fresh and local to avoid any bitterness that can develop with age. Younger eggplants tend to have more tender skins and a milder flavor.
Eggplant Varieties:
American Eggplant (Globe Eggplant): These large, purple eggplants are the most common variety found in supermarkets. Their meaty texture makes them ideal for grilling, slicing, and hearty dishes.
Japanese Eggplant: Long and slender with sweet, tender flesh. They cook quickly and are perfect for stir-fries and roasting.
Italian Eggplant (Baby Eggplant): A smaller variety with delicate skin and flesh, making it great for dishes where you want a softer texture and a slightly sweeter taste.
White Eggplant: Characterized by its white skin, this variety has tougher skin but smoother, creamier flesh. White eggplants rarely require salting, as they are less likely to be bitter.
Health Benefits:
Eggplants are packed with fiber, vitamins, and antioxidants, making them a highly nutritious addition to any meal.
Their high fiber content supports a healthy gut, aids digestion, and promotes weight management by helping you feel fuller for longer.
Additionally, eggplants contribute to heart health and contain compounds that may help reduce the risk of certain chronic diseases.
Red Wine Vinegar and Fermented Chili Pepper Vinaigrette.
1/4cupLucini Italia Sweet Cherry Artisan Vinegaror balsamic vinegar
2tbspTrader Joe's Italian Bomba Hot Pepper Sauce Fermented Crushed Calabrian Chili Peppersor other chili pepper sauce
1tbspextra virgin olive oil
1/4tspkosher salt
1/8tspblack Pepper
Instructions
Step 1: Preheat The Oven
Preheat your oven to 400°F (175°C).
Step 2: Prepare Eggplant
Prepare the eggplant by removing the green stem and skin, then slice it into rounds and cut the rounds into ½-inch thick strips. In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with some of your favorite extra virgin olive oil and sea salt. Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the parchment-lined baking sheet.Note: If your eggplant is fresh and young, you can leave the skin on for added texture and nutrients. However, if the eggplant is larger or older, the skin might be tougher and slightly bitter, so it's best to peel it for a smoother result.
Step 3: Roast the Vegetables
Roast the vegetables in the oven at 375°F for 30 to 35 minutes, flipping them halfway through, until the eggplant is soft and lightly caramelized.
Step 4: Make the Dressing
While the vegetables are roasting, whisk together olive oil, balsamic vinegar, and fermented chili peppers in a small bowl to make the dressing.
Step 5: Combine and Dress the Roasted Salad
Once the vegetables are done roasting, let them cool slightly. In a large bowl, combine the roasted eggplant, onions, peppers, cherry tomatoes, and parsley.
Serve
Pour the dressing over the roasted vegetables and toss gently to coat. Serve the salad warm or at room temperature as a side dish or light main course.
Snowball Cookie Recipe Without Nuts and Filled with Chocolate
These nut-free Chocolate Snowball Cookies are a holiday classic and a great addition to your holiday cookie tray. This recipe has many different names—some call them Mexican Wedding Cakes, Russian Tea Cakes, or Polvorons—but to me, they’re my go-to Christmas Cookie.
With a rich chocolate center and buttery shortbread dough, they’ve always been my favorite cookie for the season. Whether you traditionally make them with walnuts, pecans, or almonds, these buttery cookies are just as delicious without the nuts, making them perfect for anyone with a nut allergy.
If you’re looking to add something special to your holiday cookies, these little snowballs are a must!
Why I Love This Recipe
I love this recipe for many reasons.
Simple Ingredients: With pantry staples and a handful of easy-to-find ingredients, this recipe is quick to pull together.
Perfect for Gifting: These cookies make adorable gifts, especially with their snowball-like appearance—ideal for the holiday season!
Freezer-Friendly: You can make a batch ahead of time and freeze it, so you’re always prepared for an impromptu sweet craving or gathering.
Nostalgic: Growing up, I made a variation of these snowball cookies with my mom every holiday season. It’s a little Harper Holiday Tradition! It’s just not a holiday cookie spread without these little snowballs.
Ingredients and Substitutions
All-Purpose Flour: The foundation for the dough.
Butter: 1 stick of butter for a melt-in-your-mouth texture.
Chocolate: Hershey’s Kisses create the perfect bite-sized chocolate center.
Brown Sugar: Only 1/4 cup is needed, as the cookies are coated in powdered sugar.
Salt & Vanilla Extract: To enhance and add flavor.
Sunflower Seeds: Add a nutty texture to the cookies without using nuts! Traditionally, my mom used almonds, but sunflower seeds offer a softer texture, creating a more delicate bite. They also bring a subtle, earthy flavor to the dough.
Below are three possible substitutions for this recipe.
Butter substitute: If you want a dairy-free option, you can replace the butter with coconut oil or vegan butter in equal amounts (1:1 ratio) for vegan snowball cookies.
Sunflower seed substitute: For another nut-free option, you can substitute sunflower seeds for pumpkin seeds, also using a 1:1 ratio (1/2 cup).
Hershey’s Kisses substitute: If you want a different filling or don’t have Hershey’s Kisses, you can use chocolate chips (about 1 tablespoon per cookie) for chocolate chip snowball cookies.
Step-By-Step Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Sunflower Seeds
In a food processor, add the sunflower seeds (or walnuts) and pulse until they are finely ground, resembling a coarse meal. Be careful not to over-process, or they may turn into a paste. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream softened butter and granulated sugar using a hand mixer until light and fluffy. This step will take about 3-4 minutes for the best results.
Step 4: Add Vanilla and Salt
Add the vanilla extract and salt to the creamed mixture, then mix until fully combined.
Step 5: Mix in Dry Ingredients
Gradually stir in the flour and the finely ground sunflower seeds until a dough forms. Make sure everything is well incorporated, but avoid overmixing.
Now It’s Time To Form The Cookies And Bake!
Step 6: Form the Cookies
Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Step 7: Add the Hershey’s Kiss
Place a Hershey’s Kiss in the center of the dough, then wrap the dough around the Kiss, fully covering it. Roll it into a ball.
Step 8: Bake
Place the dough balls on the prepared baking sheet about 1-2 inches apart. Bake for 12-14 minutes or until the bottoms are lightly golden (the cookies should not brown on top).
Step 9: Coat in Powdered Sugar
Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm.
Step 10: Double Coat in Powdered Sugar
Once completely cooled, roll the cookies in powdered sugar again for a second coat. These cookies should resemble little snowballs.
Storage Tips For These Delicious Cookies
Room Temperature: Store in an airtight container for up to 5 days, layering with parchment to keep the powdered sugar intact.
Freezer: Freeze in a sealed container or bag with parchment between layers for up to 3 months. Thaw at room temp and re-roll in powdered sugar to refresh before serving.
These Snowball Cookies are chocolatey, buttery, crumbly, and delicious. Adapted form an old family recipe, I love to enjoy these at any time of year but especially around the holiday season.
1 sifter optional: for dusting cookies evenly with powdered sugar
Ingredients
1cupall-purpose flour
1/2cupbutter
1/4cupbrown sugar
1tsp vanilla extract
1/2cupsunflower seeds
1/2tspkosher salt
16Hershey's Kisses
powdered sugarapprox 2 cups for dusting
Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Sunflower Seeds
In a food processor, add the sunflower seeds (or walnuts) and pulse until they are finely ground, resembling a coarse meal. Be careful not to over-process, or they may turn into a paste. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream softened butter and granulated sugar using a hand mixer until light and fluffy. This step will take about 3-4 minutes for the best results.
Step 4: Add Vanilla and Salt
Add the vanilla extract and salt to the creamed mixture, then mix until fully combined.
Step 5: Mix in Dry Ingredients
Gradually stir in the flour and the finely ground sunflower seeds until a dough forms. Make sure everything is well incorporated, but avoid overmixing.
Step 6: Form the Cookies
Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Step 7: Add the Hershey’s Kiss
Place a Hershey’s Kiss in the center of the dough, then wrap the dough around the Kiss, fully covering it. Roll it into a ball.
Step 8: Bake
Place the dough balls on the prepared baking sheet about 1-2 inches apart. Bake for 12-14 minutes or until the bottoms are lightly golden (the cookies should not brown on top).
Step 9: Coat in Powdered Sugar
Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm.
Step 10: Double Coat in Powdered Sugar
Once completely cooled, roll the cookies in powdered sugar again for a second coat. These cookies should resemble little snowballs.
Notes
Nutrition facts do not include the added powdered sugar
As a self-proclaimed noodle lady, noodles or pasta are always on my radar when I crave a go-to comfort meal.
One of my favorite cozy dishes is a big bowl of instant ramen. With simple additions like scallions, bok choy, silken tofu, edamame, and especially a heaping scoop of spicy kimchi, I transform a humble block of ramen into a satisfying, flavorful meal that hits the spot every time.
This recipe highlights how easy it is to elevate convenience store or grocery store ramen with just a few ingredients. The addition of kimchi brings the heat and a punch of tangy flavor that pairs perfectly with the savory broth.
The Ingredients: Shin Ramyun Noodles Soup
Ramen: When it comes to instant ramen, I enjoy all kinds. If I’m aiming for something nourishing, plant-based, and packed with plant-based protein, Immi is my go-to. This ramen brand is free from MSG and animal products, making it a solid choice when I want a healthier option.
However, my absolute favorite instant ramen (which is not plant-based) is Nongshim Shin Ramyun. It’s incredibly flavorful andsuper spicy, and the noodles have the perfect chewy, slurp-worthy texture.
Just to note: I’m no instant ramen expert, I’m just really good at enjoying noodles. There are still so many brands and flavors I haven’t tried yet.
For more information on top instant ramen recipes, check out these articles:
Water: I typically use cups of water to cook the noodles according to the package instructions.
Frozen Veggies: I always add about 1/4 cup of whatever frozen veggies I have on hand. For this recipe, I use a mix of frozen corn, edamame, and peas.
Green Onions: If I have scallions in my fridge or garden, they’redefinitely going into the broth or as a topper.
Sesame Seeds: A small but essential addition. I love sprinkling sesame seeds and drizzling a bit of sesame oil over the soup to enhance the flavor.
Aromatic Oil: This is a must for finishing off my ramen creations. I usually opt for chili oil, basil oil, or sesame oil for that perfect finishing touch.
Extra Protein: You can easily add your favorite protein to boost the heartiness of the dish. Options like tofu or a soft-boiled egg work great, depending on your preferences.
Substitutions
Swap shiitake mushrooms or bean sprouts for extra texture and flavor in place of frozen veggies.
For an extra kick, enhance the spicy flavors by adding chili flakes, Sriracha, or gochujang.
Use any instant ramen noodles you prefer—whether from a convenience store or grocery store, adjust the broth to your liking.
If you prefer a richer broth with less liquid, use less water and replace it with chicken broth, soup base, or any flavorful broth.
How to Make These Spicy Instant Noodles
This recipe is almost as easy as making plain instant ramen, with the added bonus of flavorful and healthy ingredients.
Step 1: Prepare the ramen
Cook your instant ramen according to the package directions. If you’d rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.
Step 2: Add frozen veggies
A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.
Step 3: Assemble the bowl
Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.
Step 4: Top with kimchi
Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.
Step 5: Add your toppings
Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.
More Flavor Combinations
Miso & Seaweed: Stir in a spoonful of miso paste, add a couple of cloves of garlic for depth, and top with nori strips or sea kelp for an umami boost. For a unique twist, finish with a sprinkle of parmesan cheese.
Coconut & Lime: Add a splash of coconut milk and a squeeze of lime for a creamy, tangy twist.
Peanut & Chili: Stir in a spoonful of peanut butter and a dash of chili oil for a rich, spicy, and creamy broth.
Ramen is Love & Dietitian Approved
I’ve been making instant ramen long before I discovered that cooking was my true passion. It all started with adjusting the flavor packets, then I moved on to adding veggies, protein, and eventually fresh herbs, aromatics, and some fancier toppings. Here’s one of my all-time favorite instant ramen combinations:
Easy Instant Ramen with Shredded Veggies and a Pickled or Broth-Cooked Egg
This recipe takes me back to my college days when I used to drop a raw egg into the boiling broth to cook. Nowadays, I enjoy the egg either cooked in the broth or pickled and served on top for an extra punch of flavor.
For this recipe, all you need is a pack of shredded veggies like broccoli slaw or kale salad, an egg (pickled or raw), and some aromatics like chili oil, fresh basil, and toasted sesame seeds.
For more details on how I create nutritious and delicious ramen dishes, check out my article Shin Ramen Hacks where I talk about ways to upgrade your instant ramen.
½cupkimchi Homemade or your favorite store bought brand
¼cupfresh basil, julienned
2tsp sesame oilor chili oil
2tsp toasted sesame seeds
Optional Add ins
silken tofu, fresh spinach, sautéed mushrooms, sautéed bok choy, cilantro, chili oil/crisp, or fresh graded ginger.
Instructions
Step 1: Prepare the ramen
Cook your instant ramen according to the package directions. If you'd rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.
Step 2: Add frozen veggies
A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.
Step 3: Assemble the bowl
Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.
Step 4: Top with kimchi
Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.
Step 5: Add your toppings
Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.
Notes
Other vegan ramen brands include Annie Chun's, Mike's Mighty Good Craft Ramen, and Immi Instant Ramen. Check out this article by Peta on Vegan Ramen Options for more information. Note, I did not include water as an ingredient however, when you follow the ramen package instructions you will see how much water to include for cooking/ the broth. Option to swap out flavor packet for 5 cups vegetable broth with 2 tbsp soy sauce, 1 tsp of each garlic, onion, and ginger powder. Nutrition Facts vary based on the ramen noodles used.
The Best Pumpkin Pie Smoothie: Easy and Healthy Recipe
It’s that time of year again when pumpkin takes over our favorite treats such as Pumpkin Spice Lattes, Pumpkin Soup, and the classic Pumpkin Pie! So why not try a healthy and delicious pumpkin pie smoothie recipe?
This Pumpkin Pie Smoothie is packed with all the warm spices and creamy texture of a classic pumpkin pie but packs over 10g protein and 5g fiber!
With natural sweetness from dates and a boost of healthy fats from almond butter, this smoothie is not only delicious but also nourishing, making it the perfect fuel for busy mornings, a nutritious snack, or post-workout recovery.
Why I Love This Recipe
Here are 3 reasons I love this recipe.
Tastes Like Dessert: It delivers all the cozy flavors of pumpkin pie without lots of extra calories and added sugar.
Protein and Fiber: This base recipe provides over 10g of protein and 5g of fiber, both of which help keep you feeling fuller for longer by supporting satiety.
Quick and Easy: It takes just a few minutes to blend up, making it an ideal option for busy mornings or a post-workout refresh.
Ingredients For This Healthy Pumpkin Pie Smoothie
Pumpkin Pie Filling (canned or homemade)
Frozen banana
Plain Greek Yogurt – It isoptional to use vanilla yogurt or a plant-based yogurt to keep this a plant-based recipe.
Pitted dates
Almond butter – I skip the almond milk and use almond butter and dates!
Vanilla extract
Kosher salt
Water
Optional Add-ins
Boost the protein: Add 1 scoop of collagen, vanilla protein powder, or hemp seeds for extra protein to power your day.
Up the fiber: Sprinkle in chia seeds for added fiber, protein, and texture.
Enhance the flavor: Add 1/4 teaspoon of pumpkin pie spice or cloves for more warmth and those cozy fall vibes.
For a Decadent Twist: Make this a Pumpkin Pie Milkshake by Swapping the yogurt for vanilla ice cream and water for whole milk or coconut milk.
TIP: Use Leftover Pumpkin Puree
If you have leftover pumpkin puree on hand, use it instead of the pumpkin pie filling!
Just add 1/4 teaspoon of pumpkin pie spice to bring in those warm fall flavors.
Pumpkin Pie filling has added sugar so feel free to add another date or a drizzle of maple syrup for that extra touch of sweetness in your smoothie.
Directions
Step 1: Add Ingredients
Add all ingredients to a blender.
Step 2: Blend
Blend on high until smooth and creamy.
Step 3: Taste and Adjust
Taste and adjust sweetness or spices if needed.
Optional Garnishes
I love to enjoy this homemade creamy pumpkin pie smoothie with no garnish but here are a few ways to top this recipe.
Whipped Cream: Add a dollop on top for a classic pie vibe.
Pumpkin Seeds: A nutrient-packed garnish andkeeping things all things pumpkin.
It’s rhubarb season, and making your salad dressing is a great way to elevate any dish. With just a few simple ingredients, you can whip up a flavorful Lemon Rhubarb Vinaigrette in under five minutes. Homemade dressings add a fresh, personal touch to even the easiest meals.
Why I Love This Recipe
I love this vinaigrette because it always brings a burst of spring to my meals, whether drizzled over fresh greens or roasted veggies.
Here’s why:
Versatile – It works beautifully in various dishes, from salads to roasted veggies, or even as a marinade for grilled chicken or fish.
Customizable – I can easily adjust the flavors, adding more lemon for acidity or extra Honey Rhubarb Compote for sweetness.
Seasonal – Rhubarb is a springtime staple, and this vinaigrette perfectly highlights its fresh, tangy flavor.
Better Than Store-Bought – This recipe is fresher than store-bought dressings!
Tools
Jar with a lid or small bowl – For mixing the vinaigrette ingredients. Shaking in a jar makes it easy, but whisking in a bowl works just as well.
Whisk – If you’re using a bowl, a whisk is handy for blending the ingredients smoothly.
Citrus juicer
Measuring spoons
Ingredients and Substitutions
Once you have your Rhubarb Compote ready to go, you just 5 ingredients for this simple and easy Rhubarb vinaigrette.
Lemon – When making this vinaigrette, I tend to go a little heavier on the lemon juice because I love a dressing with that extra punch of acidity.
Dijon Mustard
Honey
Kosher Salt or Sea salt
Black Pepper
Here are 3 substitutions you can make for this Lemon Rhubarb Vinaigrette:
Rhubarb Jam Substitute: If you don’t have rhubarb compote or jam, you can use a tart fruit sauce like cranberry or apricot jam to keep that sweet-tart balance.
Extra Virgin Olive Oil Substitute: Avocado oil, or another vegetable oil, can be used as an alternative to olive oil.
Lemon Juice Substitute: Swap lemon juice with lime juice or apple cider vinegar, red wine vinegar, or even white balsamic vinegar for a different type of acidity while still maintaining the vinaigrette’s brightness.
Honey Substitute: You can replace honey with maple syrup or agave nectar for a similar sweetness. This makes the recipe vegan-friendly.
How to Make this Lemon Rhubarb Vinaigrette
Add ingredients: Place all the ingredients into a mason jar (with a lid) or a bowl.
Shake or whisk: If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.
Taste and adjust: Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.
How To Serve
Here are 3 healthy recipes that use Lemon Rhubarb Vinaigrette:
Drizzled over a fresh green salad – Toss it with fresh greens, herbs, and seasonal vegetables like asparagus, radishes, red onion, and cucumbers for a bright and tangy salad.
Over roasted veggies – Try it in a roasted sweet potato salad with sweet potatoes, shaved and roasted Brussels sprouts, and a finishing drizzle of this vinaigrette for a flavorful, balanced dish.
In a grain bowl or pasta salad – Mix the vinaigrette into a hearty grain bowl with quinoa or farro, or pasta salad, adding roasted vegetables like bell peppers and green beans, nuts, and your favorite protein for a balanced, flavorful meal.
How To Store
Use immediately or store leftover dressing in the refrigerator for up to a week. Give it a shake before serving as the ingredients may separate over time.
Rhubarb
Every spring, when rhubarb appears at the farmer’s market, I can’t resist grabbing a few stalks. Rhubarb is a tart, crunchy vegetable that looks like celery but softens when cooked, with the tartness mellowing out. It’s versatile in the kitchen andused in both sweet and savory dishes, like this Lemon Rhubarb Vinaigrette. I love using it in salads, andgrain bowls, or drizzling it over proteins for a fresh, bright flavor.
Living in the Pacific Northwest, I’m lucky to access local rhubarb from the Hood River farmers market. If you’re in the area, don’t miss the chance to enjoy spring produce.
Rhubarb Cooking Ideas
Slice rhubarb for savory dishes like a sheet pan bake or mix it into a lemony salsa.
Try it in desserts like Rhubarb Muffins or the classic Strawberry Rhubarb Pie.
Cook it into a compote for smoothies, yogurt parfaits, or Lemon Rhubarb Vinaigrette.
Storage
Refrigerator: Wrap rhubarb stalks in a reusable produce bag or foil and store in the crisper for 2-3 weeks.
Freezer: Slice into 1-2 inch pieces, freeze on a baking sheet, then transfer to a freezer bag for up to a year.
More Favorite Recipes For Spring
Whether you are enjoying this recipe simple with mixed greens,or drizzled over roasted asparagus, this Lemon Rhubarb Vinaigrette will make your taste buds sing for spring.
Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.
Sweet Lemon Rhubarb Vinaigrette
Sarah Harper MS, RD, LDN
This Sweet Lemon Rhubarb Vinaigrette is sweet, sour, and perfect for drizzling over salads or grain bowls.
Place all the ingredients into a mason jar (with a lid) or a bowl.
Shake or whisk
If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.
Taste and adjust
Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.
