Since having kids, our household goes through berries at a startling pace in the summertime.  Mostly we eat them raw, since they are a low maintenance and healthy snack option.  Sometimes we put them into breakfast treats or bake them into awesome desserts.  It’s not often that they make it onto the dinner table, though it does happen occasionally.

This salad reminded me not only that berries can be part of a wonderful dinner, they are also amazing when roasted.  Just a brief stint in the oven brings out a different side to the sweet flavor, a deeper, more complex side.  Laid on a bed of fresh baby spinach with bits of soft, creamy brie and toasted nuts, this salad was similar to and somehow still very different from another favorite salad of ours.  I suppose this is the summer version.  This would be good with a variety of salad dressings but I think the best pairing is a raspberry or a balsamic vinaigrette.


For the berries:

  • 12-16 oz. strawberries, rinsed, hulled, and halved lengthwise
  • 1 cup blueberries
  • Extra-virgin olive oil (about 1½ tbsp.)
  • Generous pinch of sugar
  • Salt and pepper

To serve:

  • Fresh baby spinach leaves (about 5-6 cups)
  • 4-6 oz. brie, cut into bite-sized pieces
  • ½ cup toasted nuts (slivered almonds or chopped pecans, etc.)
  • Raspberry or balsamic vinaigrette


  • 01

    To make the roasted berries, preheat the oven to 400˚ F.  Line a baking sheet with aluminum foil.  Spread the berries in an even layer on the baking sheet.  Drizzle with olive oil, add the sugar and season lightly with salt and pepper.  Toss gently to coat, then spread again into an even layer.  Bake until slightly softened and fragrant, about 10 minutes.  Remove from oven and let cool slightly.

  • 02

    Add baby spinach leaves to serving plates.  Top with pieces of brie, a sprinkle of toasted nuts, and some of the roasted berries.  Lightly dress the salads with vinaigrette of your choice.  Serve immediately.

  • This salad looks so tasty! I haven’t tried Brie in salad, but know I’d like it. Thanks!

  • Delicious!

  • Carrie’s Experimental Kitchen

    This sounds delicious and I’ve never thought of roasting berries. Beautiful salad and recipe, thanks for sharing.

  • deborahpucci

    Sounds delicious.

  • Ann P.

    I loooove roasted berries! The warm flavor and temperature make roasted berries the perfect transition-to-fall treat :)

  • leslie

    I love love love berries in salads!!!!! Love the brie addition!

  • Now I wish I had some brie!

  • Melissa Brooker

    You are truly inspiring to me! Ever since starting to read your blog I have been trying things that scared me, whether due to techniques I’ve never tried or flavour pairings I couldn’t see, I have never been dissapointed and as a result my husband and I have all but stopped eating out, as we both know I can make food better at home, you have saved me money and many claories. Thank you! I can’t wait to try this!

  • roastedroot

    This salad looks delicious! I love brie and have never used it in a salad…also LOVE combining fruit and cheese in salads. Drizzle on some raspberry vinaigrette and I’m one happy camper!

  • Ashley @ Wishes and Dishes

    Looks so pretty with the strawberries and sound so delicious

  • janna@littlemagnoliakitchen

    I would have never thought to roast the berries! This salad looks so healthy and fresh! I think I will try it this week…thanks for the post!

  • Becky

    This looks absolutely delicious! I would never think of roasting strawberries, but now I have to try it! Plus the brie? Dangerous.

  • Leah

    I love roasted berries! Did you use the raspberry or balsamic dressing? Both sound yummy, so I can’t choose :)