Roasted Rhubarb Apple Salad with Candied Seeds
Tart roasted rhubarb and sweet apples meet crispy candied pumpkin seeds in this vibrant, tangy-sweet salad. A drizzle of vanilla-maple dressing ties it all together. Serve warm or at room temperature as a side dish, light dessert, or brunch component.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 5 min
- Total
- 50 min
- Makes
- 4 servings (about 1½ cups each)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Line two baking sheets with parchment paper
- Have all ingredients measured and prepped before roasting begins
Prepare and roast rhubarb and applesOven 400°F / 205°C
- In a large bowl, combine the cut rhubarb and apple wedges.
- Drizzle with 2 tablespoons (28 g) melted butter and 3 tablespoons (45 ml) maple syrup.
- Sprinkle with cinnamon and salt.
- Toss gently but thoroughly until all pieces are evenly coated.
- Divide between the two prepared baking sheets, spreading in a single layer.
- Roast at 400°F (200°C) for 20–25 minutes, stirring halfway through, until the rhubarb is fork-tender, the apples are just softened (still holding their shape), and the edges are lightly caramelized.
- The fruit should look glossy and slightly jammy.
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Ready when: Rhubarb is fork-tender, apples are soft but hold their shape, edges are lightly caramelized and glossy
Tip: Stir halfway through to ensure even roasting. Don't overroast or the apples will collapse; you want them softened but still intact.
Candy the pumpkin seeds
- While the fruit roasts, place the raw pumpkin seeds in a small dry skillet over medium heat.
- Toast for 2–3 minutes, stirring constantly, until fragrant and just starting to turn golden (they should still be mostly pale green or white).
- Transfer to a small bowl and set aside.
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Ready when: Seeds are fragrant and beginning to turn golden; some may pop slightly
Tip: Watch closely so they don't burn. Raw seeds toast quickly and can go from golden to burnt in seconds.
Make the vanilla-maple dressing
- In a small bowl, whisk together 2 tablespoons (30 ml) maple syrup, 1 tablespoon (15 ml) extra-virgin olive oil, 1 tablespoon (15 ml) fresh lemon juice, ¼ teaspoon (1.25 ml) vanilla extract, and a small pinch of salt.
- Taste and adjust seasoning if needed.
- The dressing should be balanced between sweet, tangy, and smooth.
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Ready when: Dressing is well combined and homogenous
Tip: Whisk well so the oil and maple syrup emulsify slightly. If the dressing tastes too sweet, add a squeeze more lemon juice.
Assemble and finish
- Remove the roasted fruit from the oven and let cool for 2–3 minutes so it is still warm but not piping hot.
- Scatter the candied pumpkin seeds over the fruit.
- Drizzle the vanilla-maple dressing evenly over everything and gently toss to combine.
- Divide among four serving bowls or plates and serve warm or at room temperature.
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Ready when: All components are combined and ready to serve
Tip: For the best texture, add the pumpkin seeds just before serving so they stay crispy rather than softening from the warm fruit.
Good to know
Tips
- Choose firm, bright red rhubarb stalks; avoid soft or pale ones, which are past their prime. The tartness of fresh rhubarb balances the sweetness of the dressing perfectly.
- Keep the apple skin on for texture, color, and a slight tartness. If your apples are large, cut them into slightly smaller pieces so they roast evenly with the rhubarb.
- This salad is excellent served warm as a simple dessert or as a side to roasted poultry or pork. It also works beautifully at room temperature as part of a brunch spread.
- For extra richness, drizzle a small dollop of crème fraîche or Greek yogurt on top just before serving.
Make ahead
The roasted rhubarb and apples can be cooked up to 1 day ahead; store in an airtight container in the refrigerator. The candied seeds can be toasted and stored in an airtight container at room temperature for up to 2 days. The dressing can be whisked together 2–3 hours ahead. Assemble the salad just before serving so the seeds stay crispy.
Storage & reheating
Store leftovers (if any) in an airtight container in the refrigerator for up to 2 days. The roasted fruit and seeds will soften over time as they absorb the dressing. Reheat gently on the stovetop over low heat or in a 300°F (150°C) oven for 5–10 minutes until warmed through. The salad is best served fresh.
Substitutions
- Honeycrisp or Granny Smith apples → Pears or a mix of apples and pears. Pears will be slightly sweeter and softer; reduce roasting time by 2–3 minutes and check for tenderness earlier.
- raw pumpkin seeds (pepitas) → Sunflower seeds, walnuts, or pecans. Toast walnuts or pecans for 3–4 minutes to bring out their flavor. Each will add a different crunch and taste profile.
- ground cinnamon → Ground ginger, cardamom, or nutmeg. Use ¼ teaspoon of ginger or cardamom for a warmer, more complex spice note. Nutmeg is milder; use ⅛ teaspoon.
- fresh lemon juice → Fresh orange juice or lime juice. Orange juice adds sweetness and pairs beautifully with rhubarb; lime juice brings extra tartness and brightness.
