Roasted Strawberry Vinaigrette

roasted strawberry vinaigrette

First off, I’d like to thank you all for your support, kind words, and encouragement! I’m so excited to start my new job at Plate & Pitchfork, and your support means a lot.

In all the excitement of preparing for the new job (and training my replacement at the old job), I’ve not had a lot of time to cook. Honestly, I’ve not had a lot of time to do anything (Laundry, housecleaning, etc.). It’s just a busy season in life.

But, I bought a few pints of strawberries at the Montavilla Farmer’s Market last weekend and they sort of forced my hand. I used up some of the strawberries to make Minted Strawberry Shortcakes with Lemony Whipped Cream.

But I was over-zealous in my strawberry purchasing (they looked so good!) and I had a lot of strawberries leftover. They were just sitting in the fridge, begging me to use them. I noticed that a couple of the strawberries were beginning to brown, and I knew I had to do something about it. I couldn’t let them go to waste!

So I roasted the strawberries and then blended them with garlic, olive oil, balsamic vinegar and spices. I transformed the last of my strawberries into a vinaigrette (and a darn good one, at that).

I saved the strawberries and got a delicious salad dressing out of the deal.

It’s a win-win situation.

(Slightly Adapted from Glow Kitchen)
Makes 1.5 cups (or so) of vinaigrette.

1 pint of ripe strawberries (2 cups)
1-2 cloves of garlic
1 tablespoon dijon mustard
1/4 cup olive oil
14 cup balsamic vinegar
1 tablespoon honey
1/2 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
Salt & pepper, to taste

Preheat the oven to 400 degrees. While the oven is preheating, de-stem the strawberries and slice them in half. Line a baking pan with tinfoil and place the strawberries on the lined baking pan. Bake, until the strawberries are roasted and caramelized, about 20 minutes.

Remove strawberries from the oven and allow to cool. Once cooled, blend the strawberries together with the rest of the ingredients, using a food processor or blender. Blend until smooth. Depending on your preference you can add more olive oil (or water) if the dressing is too thick.

Store the vinaigrette in an airtight container in the fridge. The dressing will keep for a week (or more).

21 Responses

  1. Lidia says:

    Another winner to add to my cookbook.

  2. Wow this dressing looks amazingggggg. Will definitely be trying this!

  3. Mei-i @ gastronomic nomad says:

    This looks sooooo delicious!!! So perfect for the summer. I do love to make my own dressings and never have any from the supermarket. This will be a great variation.

  4. Michelle says:

    the roasted part is so interesting, I have got to try this!

  5. Kim Bee says:

    This is stunning and a great way to use up some strawberries. I love that you roasted them. Congrats on the new job. So excited for you.

  6. Yep, strawberries and balsamic vinegar pair well together. Congratulations on making the foodbuzz Top 9!

  7. Love the flavors of roasted strawberry and BV. Thanks for sharing!

  8. I never thought to roast strawberries! What a great idea!

  9. roasted strawberries soaked in balsamic is my faaaavorite dessert. will try this!!

  10. […] Roasted strawberry vinaigrette from Rosemarried. I am always roasting strawberries, soaking them in balsamic, and serving them […]

  11. gentry says:

    I am in the midst of a transition from desk job to one that fits better with my passions as well. Thanks for sharing your experience. I’m actually commenting though because I have nominated you for the One Lovely Blog Award. You can see my post here…
    Looking forward to reading more!

  12. Lindsay I’m tardy to comment though read the recipe on my email subscription and thought it sounded visionary. Congrats on the FB Top 9! I am looping back for a re-read as I’m going to make it today. At our CSA pick up yesterday we got strawberries, garlic, beautiful lettuce and I have rosemarry and thyme in my home garden. Can’t think of anything that sounds better!

  13. Andrea says:

    Wow- pure genius! I was craving a fruit-based vinaigrette and saw this. I made it and served it over a spinach salad with avacado and spiced pecans. It was delicious! A perfect blend of sweet and tangy, not too heavy and not too light. I did have to thin it out a bit. I also used two cloves of garlic but will just use one next time, it was pretty strong. Thanks so much for a creative and delicious summer dressing!

  14. sarah says:

    yippee! love strawberry season <3

  15. Jacqueline says:

    Love this idea – don’t know why I’ve never thought to roast strawberries before using!

  16. […] Vinegar and Wine from Eat the Love Roasted Strawberry Couscous Salad from Running to the Kitchen Roasted Strawberry Vinaigrette from RoseMarried July 2, 2012 leave a comment »   var addthis_config = { […]

  17. Yum! I used less oil and it was still awesome! Thanks for spicing up my salads this week. :)

    This is my version here:

  18. […] Roasted Strawberry Balsamic Vinaigrette Adapted from Rosemarried […]

  19. sarah says:

    Making this tomorrow and I can’t wait!!

  20. S. L. says:

    Wow! You pick and only choose to include the comments you find favorable or non-questioning ? (Tinfoil indeed!)

    • lindsay says:

      I generally approve all comments (and thought I’d approved your last one!). If I missed it, I apologize. I encourage dialogue, comments, criticisms – and encouraging words too, of course.

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