Ingredients
100 g chopped romaine lettuce
100 g fresh spinach
100 g chopped kale
100 g fresh strawberries, hulled and sliced
1 cooked chicken breast, sliced
50 g sliced almonds
60 g crumbled feta cheese
100 g fresh strawberries, hulled and quartered
15 ml white sugar
60 ml balsamic vinegar
60 ml olive oil
15 ml honey
15 ml Dijon mustard
1 clove garlic, minced
salt and ground black pepper to taste
Directions
Step 1
In a medium mixing bowl, combine romaine, spinach, and kale. Place sliced strawberries on top of the greens. Add the sliced chicken, then sprinkle with almond slices and feta cheese.
Step 2
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 3
On the prepared baking sheet, arrange the quartered strawberries and sprinkle them with sugar.
Step 4
Roast in the preheated oven until softened and golden, about 20 minutes. Let the roasted strawberries cool for 10 minutes.
Step 5
In a food processor, combine the roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper. Process the dressing until smooth. Drizzle the dressing over the salad and serve.