The strawberry comes out of the shortcake and onto your next salad.
As Summer approaches, fresh salads are looking a lot more appetizing. For me, the only way salads don’t get old fast, is if I have a steady arsenal of dressings at my disposal. With strawberries coming into season, what better time to make a homemade version of strawberry balsamic vinaigrette?
For this vinaigrette, I roast the veggies to optimize their flavor before mixing them with the rest of the ingredients. The sweet and savory elements of this dressing work perfectly together, so it’s really no wonder why mass marketing has caught on and packaged it. Sure you could easily snatch this off any grocery store shelf, but nothing beats homemade (especially when it’s this easy to make).
Strawberries pack more than just taste. They are rich in antioxidants, fight against inflammatory disorders, prevent cancer, promote healthy eyes, contain 136% of the RDA of vitamin C in just one cup, and contribute to bone health. Strawberries are also an excellent source of magnesium, which helps to reduce cardiovascular disease.
Roasted Strawberry Balsamic Vinaigrette
Makes 1.5 cups
- 2 cups strawberries
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tsp mustard
- 1 tsp honey
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp pepper
Stem 2 cups of strawberries and slice each in half.
Place on a baking sheet and pop into the oven at 400 degrees Fahrenheit for 25 minutes, or until the strawberries caramelize and soften.
Allow the strawberries to cool down. When they reach room temperature, combine them in a food processor with the remaining ingredients.
Blend until smooth. Chill before serving.
It will be hard to refrain from drinking this like a smoothie.
Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.