Recipe for Roasted Strawberry Basil Balsamic Salad | Almanac.com

Roasted Strawberry Basil Balsamic Salad

Photo Credit
Sam Jones/Quinn Brein
Makes 8 servings.
Amy Blom, Fort Collins, Colorado
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If you haven’t tried roasting strawberries yet, you are missing out! We’ll guide you through it when you make Roasted Strawberry Basil Balsamic Salad. The crunch of radishes, almonds, and arugula pairs well with the bold dressing flavored by roasted strawberries and balsamic vinegar. Thank you to Amy Blom from Fort Collins, Colorado, for this recipe that took home third prize in The Old Farmer’s Almanac 2019 Garden Guide Recipe Contest.


2 cups halved fresh strawberries
1 cup balsamic vinegar
1/2 cup olive oil
1/3 cup basil leaves, packed
2 tablespoons tahini
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic
zest of 1 lemon

For dressing: Preheat oven to 400°F.
Lay strawberries on a baking sheet and roast for 20 minutes. Set sheet aside to cool somewhat.
In a blender or food processor, combine vinegar, oil, basil, tahini, salt, pepper, garlic, lemon zest, and, finally, strawberries. Process until smooth.


16 ounces arugula
1-1/2 cups chopped cucumber
1 cup radishes, halved and thinly sliced
1 cup thinly sliced red onion
1 cup roughly chopped roasted almonds
1 cup feta cheese

For salad: In a large mixing bowl, combine arugula, cucumbers, radishes, and onions.

Before serving, pour dressing over salad and toss to combine. Sprinkle chopped almonds and feta over salad.