Roasted Berry and Brie Salad

Roasted Berry and Brie Salad

1 pound of strawberries, halved lengthwise

1/2 cup blueberries

4 tablespoons olive oil, divided

3 teaspoons sugar, divided

3/4 teaspoon sea salt, divided

Ground pepper, to taste

3 tablespoons balsamic vinegar

1/8 cup orange juice

1/2 cup sliced almonds, toasted

4-5 cups fresh baby spinach

1 cup cooked quinoa

Brie, cut into bite-size pieces

  1. Pre-heat the oven to 400 degrees.

  2. Spread the strawberries and blueberries out evenly on a rimmed baking sheet.

 3. Drizzle the berries with 1 tablespoon of the olive oil, 1 teaspoon of the sugar, 1/4 teaspoon sea salt, and ground pepper.

4. Gently toss the berries to coat completely and bake until softened and fragrant, about 10 minutes.  Set aside to cool.

5. In a medium bowl, whisk together the red wine vinegar, orange juice, 2 teaspoons of sugar, 1/2 teaspoon salt, and ground pepper (to taste) until the sugar dissolves.

6. Slowly pour in the 3 remaining tablespoons of olive oil, whisking constantly, until emulsified.

7. To assemble the salads, place a handful or two of the baby spinach onto serving dishes, top with toasted almonds, roasted berries, quinoa, brie, and lightly drizzle with the vinaigrette.