Roasted Triple Berry Salad with Honey Citrus Vinaigrette Magic
Last Updated on February 12, 2026 by Aniela Recipes Team
There s something undeniably invigorating about a vibrant salad that not only delights the palate but also turns any meal into a celebration. As summer approaches and the sun warms the world around us, I find myself craving fresh, colorful dishes that burst with flavor. This Roasted Triple Berry Salad with Honey Citrus Vinaigrette is the perfect antidote to those repetitive weeknight dinners that often lean toward boring.
Picture this: sweet, juicy strawberries, blueberries, and raspberries meet a drizzle of honey and citrus, only to be beautifully elevated by the warmth of roasting. The contrast of caramelized fruit against crisp greens is simply heavenly! Whether enjoyed as a light lunch or a stunning side dish, this salad is not just easy to whip up it s also a delightful way to infuse your meals with nutrients and great taste. With just a handful of ingredients, you re about to discover a dish that will impress even the most discerning of guests while keeping the cooking stress levels at bay. Let s dive in!
Why is Roasted Triple Berry Salad with Honey Citrus Vinaigrette a Must-Try?
Vibrant Flavors: This salad brings together sweet, tart, and savory notes that dance on your tongue. Quick and Easy: With minimal prep and cooking time, you can have this delightful dish ready in under 30 minutes! Nutritious Boost: Packed with antioxidants from mixed berries, it s a healthy choice you can feel good about. Versatile Option: Perfect as a standalone meal or a stunning side, it adapts to any occasion. For more exciting salad ideas, check out our summer salad collection!
Roasted Triple Berry Salad Ingredients
For the Vinaigrette
- Fresh orange juice 1/4 cup adds a zesty sweetness to the dressing.
- Olive oil 2 tablespoons, it helps to create a silky texture and brings richness.
- Fresh lime juice 2 tablespoons enhances the salad with a vibrant tang.
- Honey 1 tablespoon, sweetness to balance the acidity of the citrus.
- Orange zest 1 teaspoon, serves as a fragrant hint of citrus flavor.
- Lime zest 1 teaspoon, adds aromatic depth to the vinaigrette.
- Dijon mustard 1 teaspoon, for a touch of spiciness and emulsification.
- Sea salt 1/8 teaspoon, enhances and brings out all the flavors.
For the Roasted Berries
- Unsalted butter 1 tablespoon, melted to help caramelize the berries perfectly.
- Honey 1 tablespoon for an extra touch of sweetness on the oven-roasted fruit.
- Fresh lime juice 1 tablespoon complements the roasted flavors beautifully.
- Mixed Driscoll s Strawberries, Blueberries, and Raspberries 16 ounces, the star of the show for a delightful berry medley.
For the Salad Base
- Mixed greens 4 cups, providing a crisp and refreshing base for the salad.
- Shredded chicken (optional) 2 cups, adds protein for a heartier meal.
- Pecans, roasted and salted 3/4 cup, offering a crunchy texture and nutty flavor.
- Gorgonzola or feta cheese 1/2 cup, adds a rich, creamy component to the dish.
- Freshly cracked black pepper to taste, adds a kick of heat and flavor.
With these ingredients, your Roasted Triple Berry Salad with Honey Citrus Vinaigrette will be a fruity feast that elevates any occasion!
How to Make Roasted Triple Berry Salad with Honey Citrus Vinaigrette
-
Combine ingredients: Pour 1/4 cup fresh orange juice into a jar. Add 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon orange zest, 1 teaspoon lime zest, 1 teaspoon Dijon mustard, and 1/8 teaspoon sea salt.
-
Shake well: Seal the jar tightly and shake vigorously until all ingredients are well blended. Set aside your honey citrus vinaigrette for later enjoyment!
-
Preheat oven: Preheat your oven to 375 °F. This ensures your berries will roast beautifully.
-
Create butter mixture: In a small bowl, combine 1 tablespoon melted unsalted butter, 1 tablespoon honey, and 1 tablespoon lime juice. Whisk until smooth and fragrant.
-
Prepare strawberries: Core the strawberries and slice them in half lengthwise, showcasing their luscious interiors. Place them in a large bowl and add the blueberries.
-
Coat berries: Drizzle two-thirds of the butter mixture over the berries. Stir gently to ensure that every berry is lovingly coated.
-
Roast strawberries: Pour the coated berries onto a baking sheet and roast in the preheated oven for about 10-12 minutes, until they become soft and slightly caramelized.
-
Add raspberries: Toss the raspberries in the remaining butter mixture, then add them to the baking sheet. Roast for an additional 5 minutes, making sure to keep those vibrant colors!
-
Assemble the salad: Divide 4 cups of mixed greens evenly among your serving plates. If desired, add 2 cups of shredded chicken on top for a protein boost.
-
Add toppings: Sprinkle 3/4 cup of roasted and salted pecans and 1/2 cup of either Gorgonzola or feta cheese over the salads for extra flavor and texture.
-
Finish with berries: Spoon generous portions of the roasted berries over each salad, allowing those sweet juices to mingle with the greens.
-
Dress the salad: Drizzle with your honey citrus vinaigrette and store any leftover dressing in the refrigerator for up to a week.
-
Season to taste: Finally, sprinkle freshly cracked black pepper over your salads to taste and serve immediately.
Optional: Add a sprinkle of extra Gorgonzola for a creamier finish!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Roasted Triple Berry Salad
Fridge: Store any leftovers in an airtight container for up to 3 days to maintain freshness. The greens may wilt over time, so it s best enjoyed soon after preparation.
Dressing Storage: Keep the honey citrus vinaigrette in the refrigerator for up to one week. Make sure it s stored in a jar or tightly sealed container to retain its vibrant flavors.
Freezer: For the best quality, avoid freezing the salad as the greens and berries may lose their texture. If you have leftover roasted berries, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag for up to 3 months.
Reheating: If you freeze roasted berries, reheat them gently in the microwave or add them straight into warm dishes. They make a lovely addition to smoothies or oatmeal!
Roasted Triple Berry Salad Variations
Feel free to take this delightful salad and make it your own with these exciting twists!
-
Vegan Option: Replace honey with maple syrup for a vegan-friendly sweetness that still sings with flavor.
-
Gluten-Free: Use gluten-free dijon mustard to keep the dish celiac-friendly while maintaining that zesty kick.
-
Nut-Free: Swap out pecans with sunflower seeds for an equally crunchy texture and nutty flavor without the nuts.
-
Extra Fruity: Add sliced peaches or apricots to the roasted berries for a warm, summer feel that s bursting with flavor.
-
Spicy Kick: Toss in sliced jalapeños or red pepper flakes to give your salad a subtle heat that contrasts beautifully with the sweetness.
-
Herbaceous Twist: Incorporate fresh basil or mint leaves into the salad for a refreshing aromatic lift that truly elevates each bite.
-
Creamy Addition: Use avocado instead of cheese for a luscious, creamy element that pairs perfectly with the tartness of the berries.
-
Expanded Greens: Mix in some arugula or kale with your lettuce for added texture and a peppery flavor profile that enhances the overall appeal.
Expert Tips for Roasted Triple Berry Salad
-
Perfect Roasting: Monitor berries closely while roasting. Overcooking can lead to mushiness; aim for a tender, caramelized finish.
-
Zesty Balance: Ensure to incorporate both orange and lime zest in the vinaigrette. This enhances the overall flavor profile and avoids a flat taste.
-
Vinaigrette Storage: Store any remaining honey citrus vinaigrette in an airtight container in the refrigerator. It s perfect for drizzling over other salads throughout the week!
-
Mix It Up: Feel free to substitute the cheese based on your preference. Goat cheese or even a dairy-free option can suit different dietary needs.
-
Serve Fresh: This Roasted Triple Berry Salad with Honey Citrus Vinaigrette is best served immediately. The greens stay crisp, making for a more delightful experience!
Make Ahead Options
Preparing the Roasted Triple Berry Salad with Honey Citrus Vinaigrette ahead of time makes busy weeknights a breeze! You can make the honey citrus vinaigrette and refrigerate it for up to one week. Additionally, roast the mixed berries and store them in an airtight container in the fridge for up to 3 days to lock in their delightful flavors. When you re ready to serve, simply toss the berries with fresh mixed greens, shredded chicken (if using), pecans, and cheese. Drizzle with the vinaigrette just before serving to keep the greens crisp and flavorful. With these steps, you can enjoy this vibrant salad with minimal effort and maximum taste!
What to Serve with Roasted Triple Berry Salad with Honey Citrus Vinaigrette?
Elevate your dining experience with delightful accompaniments that complement this vibrant salad beautifully.
-
Grilled Chicken Breast: Juicy and tender, grilled chicken adds a satisfying protein punch, enhancing the salad s flavors without overpowering them.
-
Crispy Sweet Potato Fries: Their natural sweetness and crispy texture create a lovely contrast to the berry salad, making it a fun pairing.
-
Quinoa Pilaf: Nutty and nutritious, quinoa pilaf serves as a wholesome side that balances the sweetness of the berries while adding an earthy touch.
-
Savory Herb Flatbread: Soft and warm, herb-infused flatbread invites everyone to scoop up the salad, making every bite a delightful experience.
-
Chilled White Wine: A glass of crisp Sauvignon Blanc refreshes the palate, enhancing the citrus notes of the vinaigrette and berry medley.
-
Coconut Sorbet: For dessert, this creamy, refreshing coconut sorbet offers a light finish that perfectly complements the berry salad s sweetness.
-
Roasted Asparagus: The subtle earthy flavor of roasted asparagus pairs exceptionally well, bringing a touch of elegance to the meal.
These pairings promise to harmonize wonderfully with your Roasted Triple Berry Salad with Honey Citrus Vinaigrette for a delightful and memorable meal!
Roasted Triple Berry Salad with Honey Citrus Vinaigrette Recipe FAQs
How do I choose the best berries for this salad?
Absolutely! When selecting berries, look for vibrant colors and firmness. Strawberries should be bright red without dark spots; blueberries should be plump with a slight powdery bloom indicating freshness; and raspberries should be intact without being overly mushy. It s best to buy them organic when possible to enhance both taste and health benefits.
What s the best way to store leftover salad?
Very! Store any leftover Roasted Triple Berry Salad in an airtight container in the fridge for up to 3 days. Keep in mind that the greens will start to wilt, so it s best enjoyed fresh, but the flavors will still be delightful.
Can I freeze the roasted berries?
Definitely! To freeze the roasted berries, first let them cool completely. Then, space them out in a single layer on a baking sheet and freeze for a few hours. Once solid, transfer the berries to a freezer-safe bag, where they can be stored for up to 3 months. This allows you to enjoy that berry goodness later!
What should I do if my salad dressing is too thick?
No worries! If your honey citrus vinaigrette is too thick, simply add a teaspoon or two of water or extra citrus juice and whisk until you reach your desired consistency. This will help you achieve the perfect drizzle over your salad.
Are there any dietary considerations for this recipe?
Absolutely! If you re concerned about allergies, please note that this salad contains nuts and dairy. You can easily substitute pecans with sunflower seeds for a nut-free version, and opt for a dairy-free cheese like a vegan feta or simply omit the cheese entirely without sacrificing flavor.
How long can I keep the vinaigrette in the refrigerator?
Very! The honey citrus vinaigrette can be stored in the refrigerator for up to one week. Be sure to keep it in a sealed container to maintain its fresh flavors, and give it a good shake before using it again.