Roasted Berry Balsamic Salad

This Roasted Berry Balsamic Salad is perfect for a sunny Summer day. Roasting the strawberries brings a really unique flavor. The strawberry balsamic dressing is sweet and glazy and downright phenomenal. You will want to dip EVERYTHING in this!

Feel free to change up the greens and veggies to your liking in this Roasted Berry Balsamic Salad. Add some grilled chicken, tofu or chickpeas for a punch of protein.

Roasted Berry Balsamic Salad

Roasted Berry Balsamic Salad

VirtualRDN
This Roasted Berry Balsamic Salad is perfect for a Summer day. The roasted strawberry balsamic dressing is finger-licking good.
Print Recipe

Share Recipe

Cook Time 45 mins
Course Salad
Servings 2 people
Calories

Ingredients
  

Dressing

  • 5 whole strawberries , sliced
  • 1/4 cup balsamic vinegar , separated
  • 1 teaspoon minced ginger
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • 1 clove garlic , minced
  • 1/4 cup olive oil
  • 1/2 teaspoon dried dill
  • 2-4 tablespoons water

Salad

  • 4 cups mixed greens
  • 1/3 large cucumber , chopped
  • 1/2 green bell pepper , sliced
  • 1/2 cup snap peas
  • 1/4 cup blueberries
  • 2 spring onions , white and light green parts chopped
  • 2 tablespoons sliced almonds
  • ground black pepper , to taste

Instructions
 

Roast Strawberries

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or silicone mat. Spread sliced strawberries in single layer.
  • Drizzle with 2 tablespoons of the balsamic vinegar. Roast in oven for 45-50 minutes or until thick and syrupy.

Prepare Dressing

  • Add roasted strawberries, remaining vinegar, honey, lemon juice, dill, ginger, garlic and olive oil to food processor. Pulse until combined. Thin with 2-4 tablespoons of water to reach desired consistency (should be thick yet slide off spoon easily). Set aside.

Prepare Salad

  • Divide greens between two bowls. Top with veggies, blueberries, spring onions and almonds, dividing evenly.
  • Drizzle each bowl with 2-3 tablespoons of dressing and top with ground black pepper prior to serving.
  • Leftover dressing can be stored in airtight container for up to 5 days in the refrigerator.

Notes

Feel free to change up the greens and veggies to your liking.
Add some grilled chicken, tofu or chickpeas for additional protein.
guest
0 Comments
Inline Feedbacks
View all comments