Veggie Berry Salad

With spring right around the corner (I pray,) I’m excited to enjoy spring and summer salads again. For now I will settle for a little taste of summer with this delicious dinner salad that includes a warm weather favorite: fresh strawberries.


Veggie Berry Salad
Prep time:
Cook time:
Total time:
Serves: 4
A little savory, a little sweet, this veggie berry dinner salad pairs well with grilled seafood or poultry.
  • 4 small red potatoes (washed and cut into quarters)
  • 12 oz. green beans
  • 8 oz. snap peas
  • 1/2 pound fresh strawberries (cleaned, stemmed and cut into quarters)
  • 2 medium beets (peeled and cut into 8 pieces each)
  • 1/4 teaspoon garlic powder
  • 2 teaspoons fresh thyme divided
  • 2 tablespoons olive oil
  • 2 pinches of salt
  • 1 pinch black pepper
  • Ice bath
  1. Preheat oven to 400.
  2. Boil a large pot of salted water.
  3. While water is boiling season cut potatoes with 1 tbsp. olive oil, garlic, 1tsp. of thyme. Place in shallow baking pan.
  4. On separate baking sheet, season beets with remaining thyme, salt and olive oil.
  5. Place potatoes and beets in oven and bake for 25 to 30 minutes. Turn vegetables half way through baking process. Once done, cool to room temperature.
  6. Place green beans and snap peas in boiling water and cook for 2 minutes. Quickly remove beans and peas and place in ice bath. Let sit in ice bath for 2-3 minutes, strain, cover and refrigerate along with cut strawberries.
  7. Combine potatoes, beets, green beans, snap peas and strawberries in large salad bowl.
  8. Toss with a quarter cup of spicy strawberry vinaigrette.

Find my spicy strawberry vinaigrette recipe here.

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