Roasted Triple Berry Salad with Honey Citrus Vinaigrette

Roasted Triple Berry Salad with Honey Citrus Vinaigrette

  • ROASTED BERRIES
  • 1 Tbsp. unsalted butter, melted
  • 1 Tbsp. honey
  • 1 Tbsp. fresh lime juice
  • 450 gram mixed Driscoll’s Strawberries, Blueberries, and Raspberries
  • SALAD
  • 300 gram mixed greens
  • 150 gram shredded chicken (optional)
  • 55 gram pecans, roasted and salted
  • 112 gram 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
  • 1/8 Tsp. sea salt

5 min + 12 min | 2-4 | other courses

Raspberry
Roasted Triple Berry Salad with Honey Citrus Vinaigrette
Raspberry

Gently roasting berries in a bit of lime juice and butter makes them luscious and makes for a salad that can stand all on it own. Or add shredded chicken breast for a hearty lunch or dinner that satisfies!

Directions

Roasted Berries

1.    PREHEAT oven to 190˚C.
2.    POUR 1 tablespoon butter into a small bowl.
3.    ADD 1 tablespoon honey and 1 tablespoon lime juice.
4.    WHISK to combine ingredients and SET ASIDE butter mixture.
5.    CORE strawberries and SLICE in half lengthwise.
6.    PLACE sliced strawberries into a large bowl and ADD blueberries.
7.    DRIZZLE berries with two-thirds of butter mixture.
8.    STIR gently to coat.
9.    POUR coated berries onto baking sheet.
10.    ROAST for 10-12 minutes.
11.    TOSS raspberries with remaining butter mixture.
12.    ADD coated raspberries to baking sheet and ROAST for 5 additional minutes.
13.    SET ASIDE roasted berries.

Honey Citrus Vinaigrette

1.    POUR orange juice into a jar.
2.    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 1/8 teaspoon sea salt.
3.    SEAL jar tightly and SHAKE vigorously to combine.
4.    SET ASIDE honey citrus vinaigrette.

Salad

1.    DIVIDE mixed greens evenly between serving plates.
2.    DIVIDE chicken (if using) evenly between salads.
3.    SPRINKLE salads evenly with pecans and cheese.
4.    SPOON roasted berries over salads.
5.    DRIZZLE with desired amount of honey citrus vinaigrette and STORE remaining dressing in refrigerator for up to one week for other uses.
6.    SEASON salads with freshly cracked pepper.
7.    SERVE immediately.
 

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.