Roasted rhubarb is the star of this refreshing spring salad! It's topped with thinly sliced radishes, sugar snap peas, and Soirée honey goat cheese. It's the perfect addition to your next brunch or picnic.

Roasted Rhubarb and Spring Vegetable Salad

Preheat oven to 450 degrees. Combine rhubarb and 2 tablespoons honey in a small bowl. Transfer to a parchment-paper-lined rimmed baking pan. Roast 10 to 12 minutes or until softened; cool slightly.

Whisk together olive oil, vinegar, remaining 2 tablespoons honey, and salt in another small bowl; set vinaigrette aside. 

Combine spring mix, roasted rhubarb, sliced radishes, sugar snap peas, and goat cheese in a large salad bowl. Toss to combine. Serve with vinaigrette. 