5 min + 12 min | 2-4 | andre opskrifter
Gently roasting berries in a bit of lime juice and butter makes them luscious and makes for a salad that can stand all on it own. Or add shredded chicken breast for a hearty lunch or dinner that satisfies!
1. PREHEAT oven to 190˚C.
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.
1. POUR 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.
1. DIVIDE mixed greens evenly between serving plates.
2. DIVIDE chicken (if using) evenly between salads.
3. SPRINKLE salads evenly with pecans and 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.
