Roasted Strawberry and Spinach Salad

I’ve eaten this salad 3 times this week…so far. That’s right- 3 times I’ve devoured a great big bowl of spinach smothered in balsamic dressing and topped with flavor-bursting roasted strawberries and crunchy bits of toasted almonds. I just can’t get enough. This was the first (but definitely not the last) time I roasted strawberries. I’ve roasted other fruits in the past. Things like pineapple, peaches, apples, and even lemons, but never strawberries. Let me just say right not that you HAVE to try this. As soon as the first bite hit my mouth I knew I was hooked and my mind began frantically plotting more ways to enjoy these soft and juicy amazing little fruits.
Roasting strawberries is simple. Well, roasting anything is pretty simple but strawberries are especially easy because they only need 10 minutes in the oven to achieve perfection. A drizzle of olive oil, a sprinkle of sugar, a dash of salt and pepper and in the oven they go.
Ten minutes later and voilà! Roasted strawberries. Soft but not mushy, sweet but not sugary and perfect in combination with a big ol’ pile of tender baby spinach leaves. The best part about this salad? It only takes ten minutes to make! While the strawberries are roasting you whip up a simple vinaigrette, toast some almonds and wash a bunch of spinach. Spinach goes in bowl, strawberries and almonds go on top, vinaigrette is generously drizzled over everything…and then you eat. Could it be any easier?

Print Recipe

Roasted Strawberry and Spinach Salad
adapted from Williams Sonoma
Serves:6

1 pound strawberries, hulled and cut in half
5 tablespoons olive oil, divided
4 teaspoons sugar, divided (I used coconut sugar)
salt and pepper
3 tablespoons balsamic vinegar
2 tablespoons orange juice
1 cup slivered almonds, toasted
9 cups baby spinach leaves

optional: 5 ounces Romano cheese, shredded*

1. Preheat the oven to 400ºF. On a large rimmed baking sheet pile the strawberries, 2 tablespoons olive oil, 2 teaspoons sugar and a sprinkle of salt and pepper. Toss and spread in a single layer. Roast for ten minutes.

2. While the strawberries are roasting make the vinaigrette. Whisk together the balsamic vinegar, orange juice, remaining 2 teaspoons of sugar, a dash of salt and a few grinds of pepper. Slowly add the last 3 tablespoons of olive oil while you are whisking.

3. You can serve this salad two ways. If you have a crowd of people and anticipate eating it all at once simply pile all the spinach in a bowl, top with berries and almonds, drizzle with dressing, toss and serve immediately. Or, if you’re like me and want to eat this salad 3 times in 2 days it’s best to keep all the ingredients separate and make individual servings as you need them. This way the spinach doesn’t get soggy.

*The original recipe called for a bit of Romano cheese. While I love the idea of salty cheese combined with sweet berries I kind of forgot to add it the first time, and the second time decided that I liked it just fine without the cheese and left it out on purpose. By all means though- add the cheese if you want.