Summer Salad With Roasted Strawberry Vinaigrette
This Strawberry Spinach Salad with Roasted Strawberry Dressing is the epic salad you need! Loaded with leafy greens, fresh produce, creamy avocado, and a tangy-sweet homemade dressing, it’s the perfect side dish or light meal to keep you cool and satisfied on a hot summer day.
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Summer Salad With Roasted Strawberry Vinaigrette
As a nutrition consultant and chef I’m always on a mission to help you make satisfying, healthy meals that light up your taste buds and support your health goals. And during the summer months, one of the top requests I get is for easy lunch ideas that are fresh, light, and packed with seasonal produce.
This delicious summer salad recipe is exactly that. It’s one of my favorite summer salads to whip up when strawberries are at their peak. But the great thing? You can still make it any time of year with greenhouse strawberries or frozen ones for the dressing.
The first time I made this, I devoured half the large bowl before I even sat down. It’s that good. The roasted strawberry dressing is the star of the show—sweet, tangy, and slightly jammy—perfectly complementing baby spinach, avocado, juicy tomatoes, creamy goat cheese, and crunchy cucumbers.
Whether you’re headed to a summer picnic, hosting a backyard BBQ, or just need a quick, nourishing easy lunch, this delicious summer salad recipe is going to become one of your favorite things.
Why You’ll Love This Recipe
- It’s a different salad that will shake up your routine in the best way.
- Loaded with fresh ingredients from the farmer’s markets.
- A simple salad that’s gorgeous enough for entertaining.
- Packed with healthy fats, antioxidants, and daily values of key nutrients.
- The dressing is next-level—a delicious way to use up fresh berries!
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Ingredients For Summer Salad With Roasted Strawberry Vinaigrette
I only used 4 ingredients!
- Baby spinach – your nutrient-rich, leafy green base
- Fresh strawberries – some go into the salad, others get roasted for the dressing
- Avocado – for creamy texture and those nourishing healthy fats
- Fresh basil– for flavor
Additional and Optional Ingredients:
- Juicy tomatoes – cherry or grape work beautifully
- Red onion – for a pop of zing and crunch
- Goat cheese or tangy feta – you pick your fave creamy crumbles
- Cucumber – adds hydration and crunch
- Toasted almonds or walnuts – for extra texture and protein
- Fresh basil or fresh dill – herbs elevate it all
For the Roasted Strawberry Dressing:
- Roasted strawberries
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Apple cider vinegar
- A touch of brown sugar or honey
- Salt + black pepper
- A splash of lemon juice or zest
How to Make It
- Roast the strawberries:
- Toss halved strawberries with a tiny drizzle of olive oil and a pinch of salt. Roast at 375°F until softened and lightly caramelized (about 20 minutes). Let cool.
- Make the dressing:
- Blend the cooled strawberries with olive oil, red wine vinegar, Dijon, lemon juice, and a touch of brown sugar. Season with black pepper and salt. Adjust to taste.
- Assemble the salad:
- In a large bowl, layer spinach, sliced strawberries, avocado, and basil.
- Dress it up:
- Drizzle the dressing over the top and toss gently to coat. Serve on a large platter for maximum golden-hour impact.
Ingredient Substitutions
- Spinach: Swap with arugula salad mix, green salads, or romaine
- Goat cheese: Try fresh mozzarella or parmesan cheese
- Nuts: Toasted seeds for a nut-free option
- Strawberries: Raspberries, blackberries, or mandarin oranges
- Red wine vinegar: Apple cider or balsamic works too
Health Benefits (especially for women’s health!)
- Spinach & leafy greens – rich in magnesium, iron, and folate to support energy and hormonal balance
- Strawberries – packed with vitamin C and antioxidants that help reduce inflammation and oxidative stress
- Avocado – a top source of healthy fats and potassium, which is key for adrenal health and mood support
- Goat cheese – easier to digest for many and provides protein + calcium
- Olive oil – heart-healthy monounsaturated fats + anti-inflammatory polyphenols
- Tomatoes – loaded with lycopene, which may support healthy skin and hormone metabolism
This combo is amazing for blood sugar balance, glowing skin, and steady energy—especially during late summer when we’re still juggling heat and busy schedules.
Chef Angie’s Tips
- Room temperature is your friend – Let your ingredients sit out for 10–15 minutes before assembling. This boosts flavor and keeps your avocado nice and creamy.
- Toast your nuts – A quick 5 minutes in a dry skillet over medium heat brings out amazing aroma and crunch.
- Taste your dressing – Start with less vinegar and sweetener, and adjust as needed.
- Want to bulk it up? Add grilled chicken, lamb kebabs, or black beans for extra protein. It becomes a fantastic chicken salad twist or even a creative cowboy pasta salad with cold noodles.
Ways to Serve
- As a light main with tortilla chips on the side
- Paired with grilled meat like kebabs or chicken thighs
- Alongside pasta salads at your next summer party
- Tucked into a mason jar for a healthy lunch on the go
- Served with mozzarella salad or watermelon salad for a colorful picnic spread
Honestly, this is a total assembly job of gorgeous ingredients—one of those favorite summer salad recipes that tastes like sunshine and looks like art.
Storage
This salad is best eaten fresh, but here’s how to prep ahead:
- Store dressing in a mason jar in the fridge for up to 5 days.
- Wash and dry greens in advance and store in an airtight container with a paper towel to absorb moisture.
- Chop veggies and store separately.
- Don’t slice the avocado until just before serving.
You can also make this into little meal-prep bowls with chicken or beans and keep everything separate to maintain texture. Game-changer for busy weeks!
Equipment You’ll Need
- Baking sheet (for roasting strawberries)
- Blender or food processor (for the dressing)
- Chef’s knife + cutting board
- Large bowl for tossing
- Tongs or wooden spoon for serving
FAQs For Summer Salad
Can I make this salad in advance?
Yes! Just store all components separately and dress just before serving for max freshness.
Can I turn this into a pasta salad?
Absolutely—add cooked and cooled pesto pasta or orzo to turn this into a summer-y cowboy pasta salad. It’s a delicious way to stretch it into a main dish.
What if I don’t have red wine vinegar?
Use balsamic or lemon juice. Even apple cider vinegar will work in a pinch!
Can I use frozen strawberries?
Yes! Just roast them straight from frozen (they’ll take a few extra minutes).
If you’re dreaming of a delicious summer salad recipe that’s light, flavorful, and nourishing—this is your new go-to. The roasted strawberry dressing alone is worth making a double batch. Try it on broccoli salad, grilled green beans, or drizzled over fresh corn salad.
The best summer salad ideas are the ones that combine color, flavor, and nutrition into one bite. And this one? It’s got all that and then some.
So go on—gather your fresh produce, hit the farmer’s markets, and treat yourself to the best flavor of the summer months.
Here’s to sunshine in a bowl 🌞
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Ready to try it? Let me know how you served it and tag me if you share your creation. Fresh strawberries are waiting to become your new secret weapon in the kitchen!
More Summer Recipes
Best Jamaican Jerk Chicken
Gluten-Free Key Lime Bars
Classic Virgin Mojito Mocktail
Roasted Strawberries Vinaigrette – Summer Salad
Cucumber Radish Salad With Fresh Dill
Polish Tomato and Dill Pickles Salad
Polish Young/New Potatoes With Dill
No-Bake Peach Cheesecake (Polish Sernik na Zimno)
Polish Sorrel Soup With Hard Boiled Egg (Zupa Szczawiowa)
Grilled Peaches With Balsamic Vinegar
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Summer Salad With Roasted Strawberry Dressing
Ingredients
For The Roasted Strawberries
- 2 tbsp olive oil
- pepper and salt pinch
- 1 box strawberries contains about 7 medium-sized berries
For Roasted Strawberries Vinaigrette
- 1 tsp honey
- 4 cloves garlic
- 3 tbsp basil chopped
- 1 tbsp Dijon mustard
- 1/3 cup balsamic vinegar
- 1 1/2 cup olive oil
- 1/4 tsp salt
For The Salad
- 1 avocado
- 1/4 cup basil fresh chopped
- 5-6 cups spring mix or spinach
- 1 cup strawberries sliced or quartered
Instructions
- Roast the strawberries:Toss halved strawberries with a tiny drizzle of olive oil and a pinch of salt. Roast at 375°F until softened and lightly caramelized (about 20 minutes). Let cool.Make the dressing:Blend the cooled strawberries with olive oil, red wine vinegar, Dijon, lemon juice, and a touch of brown sugar. Season with black pepper and salt. Adjust to taste.Assemble the salad:In a large bowl, layer spinach, sliced strawberries, avocado, and basil.Dress it up:Drizzle the dressing over the top and toss gently to coat. Serve on a large platter for maximum golden-hour impact.
Nutrition
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