Creamy and lightly sweet, this roasted strawberry salad dressing is the perfect summer salad accompaniment.
The strawberries in the dressing are roasted first to bring out their natural sweetness and flavour.
Here is what’s included in this vegan strawberry salad dressing.
- Fresh or frozen strawberries. Firstly they’ll become roasted strawbwerries, to bring out their flavour and natural sweetness.
- Olive oil, or vegetable oil of your choice.
- Apple cider vinegar, or white wine vinegar
- Maple syrup
- Dijon mustard
The best strawberries to use in this salad dressing are those that are at their most ripe and most flavourful. However, this doesn’t mean they have to be the biggest or look the prettiest. This recipe is great to use up the uglier strawberries or bird pecked ones that you don’t want to eat fresh.
In summer, strawberries can be at their best, juicy and sweet, but in the cooler months, frozen strawberries will trump the fresh ones.
Frozen strawberries are usually frozen at their peak ripeness and sweetness.
Other strawberry recipes
A blender is needed to create a smooth dressing. I use an immersion blender (stick blender.)
Step by step instructions
Firstly, preheat the oven to 200°C/392°F. Secondly, hull and slice up the strawberries for the dressing. Lay them on a lightly greased or lined baking tray.
Bake for around 15 minutes until juicy and starting to caramelise. Let them cool down completely.
Thirdly, add the cooled strawberries to a jar and add the rest of the dressing ingredients. Lastly, blend it together using a stick blender until creamy. Taste and add more salt or sweetness as needed.
Leftover dressing can be stored in a sealed jar in the fridge for up to a week.
Uses for the creamy strawberry salad dresing
This salad dressing goes well with any green salad.
For example, here is a summer strawberry salad that uses this recipe.
Looking for more salad dressings? Here’s a healthy green herb dressing!
Serve a salad as a side homemade burgers!
- 200g fresh strawberries, chopped
- 2 tablepoons olive oil
- 1 ½ tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon maple syrup
- ½ teaspoon dijon mustard
- ¼ teaspoon salt (plus more to taste)
- Preheat the oven to 200°C/392°F.
- Hull and slice up the strawberries for the dressing. Lay them on a lightly greased or lined baking tray. Bake for around 15 minutes until juicy and starting to caramelise. Let them cool down completely.
- Add the cooled strawberries to a jar and add in the rest of the dressing ingredients. Blend it together using a stick blender until creamy. Taste and add more salt or sweetness as needed.
- Leftover dressing can be stored in a jar in the fridge for up to a week.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 36Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 60mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g