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Strawberry Balsamic Vinaigrette

This Strawberry Balsamic Vinaigrette is slightly tangy, slightly sweet, and robustly, deeply flavored! We love it on top of a fresh berry salad with berries, peaches, candied nuts, and creamy cheese.
Course Salad, Side Dish
Cuisine American, Vegetarian
Keyword Strawberry Balsamic Vinaigrette
Prep Time 25 minutes
Total Time 25 minutes
Servings 12
Calories 164kcal
Author Jessica Gavin, reprinted with permission
Cost $2.87

Ingredients

Strawberry Balsamic Vinaigrette -- See Note 1

  • 1 cup (171g) fresh sliced strawberries
  • 2 tablespoons (28g) water
  • 1/4 cup (68g) good quality balsamic vinegar
  • 1 tablespoon (8g) minced shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Fine sea salt & pepper
  • 1/2 cup (100g) extra-virgin olive oil

Berry Salad that pairs well with the dressing

  • 5 ounces (6 cups; 147g) mixed green lettuce  (we use 50/50 blend spinach and spring mix leaves)
  • 1 ripe large peach, sliced into wedges (pit removed)
  • 1 cup (156g) strawberries, sliced in half
  • 1/2 cup (87g) blackberries
  • 1/2 cup (48g) honey-roasted sliced almonds (I buy these pre-made!)
  • 1/3 cup (46g) goat or feta cheese

Instructions

  • DRESSING: Add the strawberries, water, balsamic vinegar, shallots, mustard, honey, salt, and pepper( to taste-- I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper) to a small blender jar. Blend on high until a smooth puree is formed, about 10 seconds.
  • DRESSING CONTINUED: Add in the olive oil and blend until the dressing is thickened and emulsified. Taste the vinaigrette and adjust the seasoning as desired. Transfer dressing to a jar and refrigerate until ready to serve. It is best to use the dressing the same day. Vinaigrette can be stored in an airtight container and refrigerated for up to 2 days.
  • SALAD PREP: Wash and completely dry fruit. In a large bowl, add the mixed green lettuce. Top with sliced peaches, sliced strawberries, blackberries, almonds, and feta or goat cheese. Right before serving, add the desired amount of dressing to the salad (Read instruction #4 first). We use just over 1/3 of the dressing on this particular salad recipe; save leftover dressing in the fridge for up to 2 days and top other salads or veggies with it.
  • MAKE AHEAD/STORAGE: If you are making this ahead of time, do not add the almonds, cheese, or dressing. Those ingredients don't sit well with this salad. Additionally, if you plan on having leftovers, only add almonds, cheese, and dressing to the portions that will get finished in the same day. Once dressed, this salad needs to be eaten promptly.

Notes

Note 1: This dressing recipe makes a lot of dressing-- enough to coat 2 or 3 of the included salad recipe. Because of the fresh strawberries in the dressing, it will only stay good for up to 2 days in the fridge. If it won't all get used in that time frame, I recommend halving the dressing.
Nutrition information is calculated based on 2 tablespoons of dressing per individual serving. Your results may vary depending on how much dressing you add to the salad.

Nutrition

Serving: 1serving | Calories: 164kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 142mg | Fiber: 2g | Sugar: 10g | Vitamin A: 99IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg