Roasted Berry and Brie Salad

I can't believe that summer is almost over. It seems like just yesterday we were celebrating the 4th of July. Where does the time go? One thing is for sure, I am taking advantage of all of the fresh berries while they are still in season. I buy so many that I actually have a hard time going through them all before they go bad. I can't help it- I can't resist fresh strawberries and fresh blueberries, especially when they are on mega-sale at the supermarket. 

Earlier this summer, I made this Strawberry Spinach Salad which quickly became my favorite summer salad. But this Roasted Berry and Brie Salad has definitely given that salad a run for its money. I love that the berries are roasted in the oven, making them really juicy and full of flavor. I also love the creamy brie cheese but if you are not a fan you could also use feta or another cheese or your choice. Enjoy!

Roasted Berry and Brie Salad
Recipe from Annie's Eats (originally adapted from Williams Sonoma )

For the berries:
12 oz. strawberries, rinsed, hulled and halved lengthwise
1 cup blueberries
1 1/2 tsp extra-virgin olive oil
Pinch of granulated sugar
Salt and pepper

To serve:
5-6 cups fresh baby spinach
4 oz. brie, cut into bite-sized pieces
1/2 cup slivered almonds
Raspberry or balsamic vinaigrette

To make the roasted berries, preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil. Spread the berries in an even layer of the baking sheet. Drizzle the olive oil over the berries. Add the sugar and lightly season with salt and pepper. Gently toss to coat the berries. Spread them in an even layer once again. Bake until soft and fragrant, about 10 minutes. Remove from the oven and allow to cool slightly.

Add the baby spinach plates to serving plates. Top with pieces of brie, slivered almonds and the roasted berries. Serve with vinaigrette immediately.

Strawberry Spinach Salad

Looking at my most recent blog posts, I noticed that I post a lot of cookie, brownie and cupcake recipes. And with good reason. I love to bake, not to mention eat, all of those things. Despite the crazy amount of baked goods that come out of my kitchen, I actually do try to eat healthy and maintain a good balance in my diet. For instance, I love, and often even crave, a good salad. And this Strawberry Spinach Salad is what I call a good salad. 

At my old job, we often grabbed lunch from this restaurant that had the most amazing strawberry goat cheese salad on the menu. I immediately fell in love and never ordered anything else. It  really was that good. After making this salad at home, I am so excited to have found a recipe that tastes just like the one I always used to order. And now that summer is here and fresh berries are in season, there is really no excuse not to make this salad more often. Leave out the goat cheese if you are not a fan, but for me, it is not optional. 

Strawberry Spinach Salad

Recipe adapted from Annie's Eats

Dressing:

1 cup fresh strawberries, sliced

1 1/2 tbsp apple cider vinegar

1 1/2 tbsp white wine

1 tbsp granulated sugar

Pinch of salt

Salad:

Baby spinach leaves, rinsed and dried

Sliced almonds

Fresh strawberries, sliced

Crumbled goat cheese

In a blender or food processor, combine the strawberries, apple cider vinegar, white winer, sugar and salt. Pulse until the mixture is smooth and combined. Transfer to an airtight container and refrigerator until ready to use. 

Portion spinach onto salad plates. Top with sliced almonds, crumbled goat cheese and sliced strawberries. Drizzle with the strawberry dressing.