Roasted Spring Fruit
By Batsheva Ribiat—The Midnight Chef
All winter long, my body craves nothing but comfort food. Thick soups, hearty stews, hot casseroles, and cheesy pasta dishes. Then suddenly, almost magically, a curious thing happens: we change the clocks in mid-March and with just another hour extra of daylight, I’m curiously craving the exact opposite: fresh fruits and veggies, heaping bowls of greens, seeds, nuts and legumes, and lots of refreshing smoothies! My kids love this sudden change, of course. What’s not to love? With the promise of the coming of spring, there are bright, colorful things to eat, both sweet and savoury. And for some reason, kids will eat just about anything if it’s blended into an icy, good-tasting drink (even if it’s GREEN)! As for me, my life is made so much easier, because kids preferring fresh fruits and veggies means I don’t have to slave away in the kitchen all afternoon, and THAT is a wonderful thing. Don’t get me wrong: cooking is fantastic and a great time to bond with my kids. But all winter long, we remain cooped up in the heat of the kitchen, pots of food in and on the oven. It’s so nice to be able to take a break and breathe some fresh air.
Still, even though spring is here, I’m not taking a complete break from the oven quite yet. In fact, one of my favorite things to do as soon as I get a hold of some nice fruit, is to grab a huge sheet tray, lay them out on it and roast them all! Roasted fruit are an awesome, sweet and tangy addition to salads, desserts, and butters, and are absolutely fabulous to eat all on their own! You can keep a container of them in the fridge and use them whenever you want. If you don’t yet have access to fresh fruit, frozen fruit will do as well! Just roast them a little longer.
Sheet Pan Roasted Fruit Medley
1 cup each strawberries, blueberries, peach wedges, and grapes (or 4 cups of any single fruit or other combination)
2 Tbsps maple syrup
2 Tbsps dark brown sugar
Preheat the oven to 350 degrees.
Arrange the fruit on the sheet pan. Drizzle on the maple syrup and sprinkle on the brown sugar.
Roast on middle rack for about 15 mins. If desired, remove blueberries, flip other fruit and continue roasting for another 5-10 minutes or until desired doneness.
You can transfer the fruits and all juices to separate containers if you wish, or keep them together to be used for a delicious roasted fruit salad!
Roasted Fruit Medley Salad
1 cup roasted fruit + 2 tbsps reserved fruit juices
2 cups mixed greens, such as baby spinach or arugula
2 oz goat cheese
¼ cup unsalted slivered roasted almonds
1 Tbsp balsamic vinegar
freshly ground black pepper
Layer fruit on top of greens. Top with bits of goat cheese and almonds.
Combine balsamic vinegar and reserved juices in a bowl. Drizzle onto salad.
Season with salt and pepper to taste, if desired.
I absolutely LOVE this salad! Some time after my youngest was born, I made it for the first time, and my world was forever changed. It’s not only delicious, it’s genius! Using the reserved fruit juices to make the vinaigrette ensures that all the fruit flavors are carried throughout the salad and also makes complete use of the fruits so nothing goes to waste! Plus, the sweet- vinegary tastes mingle together and make a perfect match for the savoury goat cheese!