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Recipe for Roasted Strawberry Basil Balsamic Salad | Almanac.com

Roasted Strawberry Basil Balsamic Salad

Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 8 servings.
Credit
Amy Blom, Fort Collins, Colorado

Roasted Strawberry Basil Balsamic Salad

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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 pair 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.

Dressing

Ingredients
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
Instructions

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.
 

Salad

Ingredients
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
Instructions

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.