Roasted Berry Balsamic Salad

This dressing brings this salad to life! Perfect for a sunny summer day. Roasting the strawberries brings a unique layer of flavor. The balsamic gets syrups and glazey in the oven. Trust me, it's finger-licking good! Feel free to change up the greens and veggies to your liking. Add some grilled chicken, tofu or chickpeas for additional protein.
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Servings 2 people


  • 5 whole strawberries , sliced
  • 1/4 cup balsamic vinegar , separated
  • 1 tsp minced ginger
  • 1 Tbsp honey
  • 2 Tbsp lemon juice
  • 1 clove garlic , minced
  • 1/4 cup olive oil
  • 1/2 tsp. dried dill
  • 2-4 Tbsp water
  • 3 cups mixed greens
  • 1/3 of a 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 Tbsp sliced almonds
  • ground black pepper , to taste


  • Preheat oven to 375°F. Line a baking sheet with parchment paper or silicon mat. Spread sliced strawberries in single layer. Drizzle with 2 Tbsp of the balsamic vinegar. Roast in oven for 45-50 minutes or until thick and syrupy.
    To 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 Tbsp of water to reach desired consistency (should be thick yet slide off spoon easily). Set aside.
    Divide greens between two bowls. Top with veggies, blueberries, spring onions and almonds, dividing evenly. Drizzle each bowl with 2-3 Tbsp 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.
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