Fresh Roasted Strawberry and Arugula Salad Recipe with Easy Balsamic Glaze
A delightful salad featuring warm, caramelized roasted strawberries on a bed of peppery arugula, drizzled with a tangy balsamic glaze. Perfect for a fresh, light lunch or side dish with a twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 1 pound (450 g) fresh strawberries, hulled and halved
- 5 ounces (140 g) fresh arugula leaves
- 2 tablespoons (30 ml) extra virgin olive oil, divided
- 1/2 cup (120 ml) balsamic vinegar
- 2 tablespoons (30 ml) honey or maple syrup
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 cup (60 g) crumbled goat cheese or feta
- Optional: 1/4 cup (30 g) toasted sliced almonds or walnuts
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Rinse and hull the strawberries, then halve them lengthwise. Place them cut side up on the baking sheet in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle lightly with salt.
- Roast the strawberries in the oven for 12-15 minutes until softened and caramelized with slightly darkened edges. Watch carefully to avoid mushiness.
- While the strawberries roast, pour balsamic vinegar into a small saucepan. Add honey or maple syrup and simmer gently over medium heat, stirring occasionally, until thickened and syrupy, about 10 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, toss the arugula with the remaining 1 tablespoon olive oil and a pinch of salt.
- Once the strawberries have cooled for a few minutes, add them gently to the bowl with arugula. If using, sprinkle in goat cheese or toasted nuts.
- Drizzle the balsamic glaze over the salad just before serving. Toss lightly to combine without bruising the greens.
- Taste and add freshly ground black pepper if desired. Serve immediately for the best flavor contrast.
Notes
Do not overcrowd the strawberries when roasting to ensure caramelization instead of steaming. Watch roasting time carefully to avoid mushy berries. Warm the balsamic glaze gently if it thickens too much after cooling. For vegan version, omit cheese and use maple syrup instead of honey. Store roasted strawberries and glaze separately from greens for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 150
- Sugar: 15
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
Keywords: roasted strawberries, arugula salad, balsamic glaze, fresh salad, easy salad recipe, healthy salad, summer salad, vegetarian salad