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.

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.

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

Arugula Salad with Roasted Strawberry Balsamic Vinaigrette

Yields: 4 salads


  • 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


  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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