Strawberry Balsamic Salad with Roasted Puffed Grains

strawberry balsamic salad

strawberry balsamic salad

Winter is coming....

The end of August in Switzerland is a time when you start to feel a little hint of autumn in the air. The days suddenly feel a little shorter. The evening air a little cooler. Don't you find these things motivate you to frantically make the most of summer while you still can? For me, this means swimming in the lake, eating outside, and most importantly enjoying fresh salads with the abundance of produce still in season. Like this delicious strawberry balsamic salad!

Strawberry fields (are sadly not) forever....

As the local strawberry season slowly winds up I wanted to create a dish that celebrates this wonderful fruit in an unusual way. This strawberry balsamic salad recipe is the result! It is very simple to make, is light yet tasty and has a nice tangy crunch from the roasted puffed grains. I think it is a great accompaniment to a barbecue dinner, though it definitely holds its own as a light main dish. If you want to make it a bit heartier or add a protein boost you can add some pecans, almonds or some nice nice fresh goats cheese to top it off. I hope you enjoy this salad as much as I do, and that it helps you celebrate the end of summer and strawberries in style! Love Michelle xoxo

A little tip: I really recommend only making this salad with fresh, local strawberries when they are in season.

Strawberry Balsamic Salad with Roasted Puffed Grains

Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins

Serves: 2 serves

A light, tasty and tangy summer salad featuring strawberries, basil and roasted puffed grains with a balsamic dressing.


  • 250g Fresh Strawberries, tops removed and sliced into quarters

  • 100g Rocket or Baby Spinach Leaves

  • 1 bulb Fennel, thinly sliced (remove top and bottom)

  • 1/3 cup Puffed Quinoa or Puffed Brown Rice

  • ½ tablespoon Apple Cider Vinegar

  • ½ tablespoon Olive Oil

  • Salt, to taste

  • Cracked black pepper, to taste

  • Fresh basil leaves, to top

  • (optional) Pecans, Slithered Almonds or Soft Goats Cheese to taste


  • 1.5 tablespoons Balsamic Vinegar

  • 1 tablespoon Olive Oil

  • ½ tablespoon Lemon Juice

  • ½ tablespoon Maple Syrup

  • Cracked black pepper, to taste


  1. Preheat the oven to 180 degrees Celsius, no fan. Line a baking tray with baking paper and set aside.

  2. Place the quinoa or rice puffs in a small mixing bowl. Add in apple cider vinegar, olive oil, salt, cracked pepper and mix through with a spoon until well combined. Pour out onto the baking paper and spread with a spoon until well distributed across the tray.

  3. Place tray in the preheated oven and leave to cook for 10 mins.

  4. While the grains are cooking, prepare the rest of the salad. Take a salad serving dish and place the rocket or spinach on the bottom of the dish. Spread the thinly sliced fennel on top of the greens. Top with the sliced strawberries. If using nuts or goats cheese sprinkle this on top of the strawberries.

  5. When the grains are ready remove from oven and leave to cool. Place on top of the salad just before serving. Then shred the basil leaves and sprinkle them on top of everything.

  6. To make the dressing: place all ingredients in a small jar or salad mixer. Mix until combined. When ready to serve pour the dressing on top of all ingredients.