Roasted Triple Berry Salad
- 1 Tbsp. unsalted butter, melted
- 1 Tbsp. honey
- 1 Tbsp. fresh lime juice
- 450 grams mixed Driscoll’s Strawberries, Blueberries, and Raspberries
- 300 grams of mixed greens
- 250 grams of shredded chicken (optional)
- 115 grams of pecans roasted and salted
- 150 grams of Gorgonzola or feta cheese
- Freshly cracked black pepper
- Honey Citrus
- 60 ml fresh orange juice
- 2 Tablespoons olive oil
- 2 Tablespoons fresh lime juice
- 1 Tbsp. honey
- 1 Tsp. orange zest
- 1 Tsp. lime zest
- 1 Tsp. Dijon mustard
- Pinch of sea salt
5 min + 12 min cook time | 2-4 | lunch | dinner | spring | barbecue | picnic
PREHEAT oven to 190˚C.
POUR 1 tablespoon butter into a small bowl.
ADD 1 tablespoon honey and 1 tablespoon lime juice.
WHISK to combine ingredients and SET ASIDE butter mixture.
CORE strawberries and SLICE in half lengthwise.
PLACE sliced strawberries into a large bowl and ADD blueberries.
DRIZZLE berries with two-thirds of butter mixture.
STIR gently to coat.
POUR coated berries onto baking sheet.
ROAST for 10-12 minutes.
TOSS raspberries with remaining butter mixture.
ADD coated raspberries to baking sheet and ROAST for 5 additional minutes.
SET ASIDE roasted berries.
Honey Citrus Vinaigrette
POUR the fresh orange juice into a jar.
ADD 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon honey, 1 teaspoon orange zest, 1 teaspoon lime zest, 1 teaspoon Dijon mustard, and pinch of sea salt.
SEAL jar tightly and SHAKE vigorously to combine.
SET ASIDE honey citrus vinaigrette.
DIVIDE the mixed greens evenly between serving plates.
DIVIDE the cups chicken (if using) evenly between salads.
SPRINKLE salads evenly with pecans and cheese.
SPOON roasted berries over salads.
DRIZZLE with desired amount of honey citrus vinaigrette and STORE remaining dressing in refrigerator for up to one week for other uses.
SEASON salads with freshly cracked pepper.