Arugula Salad with Roasted Strawberry Vinaigrette

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Arugula Salad with Roasted Strawberry Vinaigrette

Strawberries are without a doubt one of my favorite summer fruits. I eat them constantly as a snack and I also love incorporating them into both sweet and savory recipes. Lately I cannot stop roasting them! Roasted strawberries simply burst with flavors and juices. They’re incredible on top of ice cream but I also love using them as the base for a healthy, creamy salad dressing.

Arugula Salad with Roasted Strawberry Vinaigrette

I roast all berries exactly the same way: in a 400-degree-Fahrenheit oven, on a sheet pan lined with aluminum foil to catch all of those wonderful juices. It takes about 12 to 16 minutes and I shake the pan every 4 minutes to help them roast evenly.

Arugula Salad with Roasted Strawberry Vinaigrette

For best results, store the leftover dressing in the refrigerator and use within one week.

Arugula Salad with Roasted Strawberry Vinaigrette

Arugula Salad with Roasted Strawberry Balsamic Vinaigrette

Yields: 4 salads

Ingredients:

  • 6 ounces fresh strawberries
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • Pinch of sea salt and pepper
  • 4 to 6 cups baby arugula
  • 1/2 cup toasted slivered almonds
  • 1/2 cup good quality feta cheese, crumbled

Directions:

  1. Turn the oven to 400 F. Place approximately 1 cup of the strawberries onto a baking sheet lined with aluminum foil. Roast for 12 to 16 minutes, gently shaking the pan every 4 minutes so that the berries cook evenly. Allow to cool and then add the strawberries and pan juices to a blender. Add the olive oil, balsamic vinegar, salt and pepper. Puree until smooth.
  2. Slice the remaining strawberries.
  3. Divide the arugula evenly onto 4 plates. Top each plate with 2 tablespoons of slivered almonds, 2 tablespoons of feta cheese and the sliced strawberries.
  4. Drizzle the vinaigrette on top and serve.

Photo credit: Jennifer Farley

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