Is there anyone else out there that hates the thought of fruit IN their salad?
Separately, they are both great. But together, a total turn off?
Like a bad couple. That always gets back together again.
I’m no picky eater, but if I’m eating vegetables, I just don’t want it to be sweet.
Yes, you could argue with me that all of my green smoothie recipes have some fruit in them. And I’d agree. I like those.
In a salad? No. Nope. One or the other please.
Until…….. I made this one.
I’m sure, over the years, you’ve heard my roasted vegetable plea: try them cooked this way [especially if you think you don’t like them]. Roasting brings out the natural starchiness in veggies, making them way more palatable for most people because they are much sweeter tasting.
Who knew? Roasted fruit actually has the opposite effect of roasted vegetables. It mellows the fruit flavor, making the sweetness a bit more laid back. Mild. And a much better pair for lettuce in my eyes.
Plus, it makes the whole concept of a salad feel a lot more special.
And you know how I feel about making eating your vegetables a special and enjoyable thing. 100% in on that, any way you slice it. Happier relationships to healthier food always follows. Which we could all use some more of.
Or maybe special just means cool enough to bring to a weekend brunch or fun dinner party, for a salad that will make you feel all gourmet and fancy…… but without all of the extra work. Don’t tell. Or do. And spread that healthy salad love all around.
Whatever it is. The point is:
Roasting to the rescue, once again.
It’s basically the only thing you need to know to make healthy food that tastes great and looks beautiful.[Or pretty close to it]
Roasted Strawberry Salad
8 cups organic spinach (or kale or mixed greens)
1 small container organic strawberries
1/4 cup slivered or chopped almonds + crumbled goat cheese [optional]
Dressing: 6 TB olive oil + 3 TB red wine or balsamic vinegar + 2 TB dijon mustard + sea salt and pepper
1. Preheat oven to 375. Line a baking sheet with parchment paper. Wash and cut strawberries, removing the stems and slicing into quarters, and then in half again [depending on the size of your strawberries, smaller pieces will cook faster].
2. Add strawberries to the baking sheet and drizzle with olive oil and a pinch of sea salt. Rub each berry well and place in the oven to roast, approx 20 mins. Remove and let cool.
3. Assemble your greens + make dressing. Add strawberries and sprinkle with goat cheese and chopped or slivered almonds if you’d like. Toss with dressing to serve.
Other great additions to this salad: organic crumbled bacon, grilled chicken, hard boiled eggs, chopped green onions, or fresh basil, thyme or rosemary.
Notes: You can make the roasted strawberries ahead of time and store them in the fridge until you’re ready to serve. This will prevent the lettuce from warming slightly (excellent with kale and spinach, but not as great with mixed greens). When strawberries go out of season, try this recipe with blackberries, plums, peaches or nectarines Roasted fruit also makes an excellent addition to cocktails, and over ice cream, so save any leftovers from this recipe or split your batches.
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