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Salad topped with roasted strawberries, blackberries, and blueberries and drizzled with a honey citrus vinaigrette. Berries scattered on a white counter top next to the salad bowl.

Description

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

Roasted Berries
  • 1 Tbsp. unsalted butter, melted
  • 1 Tbsp. honey
  • 1 Tbsp. fresh lime juice
  • 16 Ounces mixed Driscoll’s Strawberries, Blueberries, and Raspberries
Salad
  • 4 Cups mixed greens
  • 2 Cups shredded chicken (optional)
  • 3/4 Cup pecans, roasted and salted
  • 1/2 Cup Gorgonzola or feta cheese
  • Freshly cracked black pepper
Honey Citrus
  • 1/4 Cup 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
Roasted Berries
  1. PREHEAT oven to 375˚F.
  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 1/4 cup fresh 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 4 cups mixed greens evenly between serving plates.
  2. DIVIDE 2 cups chicken (if using) evenly between salads.
  3. SPRINKLE salads evenly with 3/4 cups pecans and 1/2 cup 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.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g