Disclosure: This recipe post was sponsored by Foodie.com.
Fresh, ripe strawberries are a fantastic summer fruit. The only downside to fresh strawberries is that their shelf-life (actually, refrigerator-life) is somewhat short. When you have an abundance of very ripe fruit, whether it’s strawberries, bananas, peaches, etc., that’s the perfect time to use the fruit in cooking.
To use up my very ripe strawberries, I made this roasted strawberry balsamic vinaigrette. The strawberries are stemmed, quartered, and roasted for about 40 minutes. As they’re roasting, the berries release a lot of their juice and their flavor concentrates. Balsamic vinegar, oil, honey, and salt are whisked together to form a vinaigrette. Then, the roasted strawberries and all their juices are stirred into the vinaigrette. The result is a sweet and tangy dressing that will add tons of flavor to any salad.
I served my roasted strawberry balsamic vinaigrette on a simple salad of mixed baby greens, sliced red onion, pecan halves, and crumbled blue cheese. Try adding some shredded, cooked chicken to turn this into a fantastic dinner salad.
- 1 lb. strawberries, stems removed and cut into quarters
- ¼ cup extra virgin olive oil, divided
- 3 tbsp. balsamic vinegar
- 1 tbsp. honey
- ½ tsp. salt
- Preheat oven to 400 degrees F. Spray a 11 x 7 (or 9 x 9) inch baking dish with cooking spray.
- Add the strawberries and 1 tablespoon of olive oil to the dish. Gently stir the strawberries to ensure they are coated in oil. Roast for 40 minutes, stirring halfway through the cooking time.
- Let the strawberries cool for at least 30 minutes.
- In a medium bowl, add the remaining 3 tablespoons of oil, the balsamic vinegar, honey, and salt. Whisk until well combined.
- Add the roasted strawberries and all of the juices from the baking dish to the vinaigrette. Stir to combine.
- Pour into a sealable container. Shake or stir well before serving.
- Store in the refrigerator.