Balsamic Roasted Pork And Berry Salad is a healthy lunch or light dinner – no dressing is required because the ingredients are juicy and flavorful.
We recently had a few cold days even though our spring began on September 1st. Now the weather in Gauteng has swung to a heatwave, which makes this Balsamic Roasted Pork and Berry Salad ideal for transitional weather—light, satisfying, and quick to prepare.
On a side note, Gauteng experienced snowfall just once in 1981—an unusual September event that lasted a few days. Generally, our climate is mild: short, cool winters and long, pleasant springs and summers. While we occasionally get chilly days that make me long for Alaska, most days here are enjoyable.
Our family often relies on salads, and meaty salads are a favorite. This balsamic-roasted pork and berry combination is one of those go-to recipes. Serve it slightly warm when it’s cool outside, or chilled on hot days.
I usually make a light side dressing (see notes below) so guests can add as much or as little as they like. Most of the time the salad needs no extra dressing—the roasted pork, onions, celery, and fresh berries provide plenty of flavor and moisture on their own.
The roasted pork turns out tender and juicy. Tossed with onion, celery and strawberries, the salad is bright and balanced. If you want a touch more tang or sauciness, the quick dressing in the notes can be prepared in minutes.
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More filling salad recipes you might like:
- Asian Pork Tenderloin and Pineapple Salad
- Shrimp Salad with Spicy Watermelon Salsa
- Smoked Chicken and Blueberry Salad
Balsamic Roasted Pork And Berry Salad
Balsamic Roasted Pork and Berry Salad
Linda Nortje
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Ingredients
- 1 Red Onion thinly sliced
- 450 g Pork Tenderloin (1 pound)
- 250 g Celery Ribs sliced smaller lengthwise (8 oz)
- 3 TB Balsamic Vinegar
- 1 TB Olive Oil
- 2 t Dijon Mustard
- 2 t Oregano Leaves chopped
- Salt and Pepper to taste
- 1 handful Baby Spinach
- 1 ½ cups Strawberries hulled and sliced into thirds
- 1 cup Blackberries
Instructions
- Preheat the oven to 220°C (440°F). Spray a sheet pan with cooking oil.
- Arrange the sliced onion in the center of the sheet pan. Place the pork tenderloin on top of the onion, then scatter the celery around the pork and onion.
- Whisk together the balsamic vinegar, olive oil, Dijon mustard and chopped oregano. Pour the mixture over the pork and celery, season with salt and pepper. Roast for 15–20 minutes or until cooked through. Remove from the oven and let the pork rest for 15 minutes before slicing.
- Toss the baby spinach with the roasted celery and onions and the sliced strawberries. Transfer to a serving platter.
- Top the salad with thinly sliced pork and scatter the blackberries over the top. Serve immediately.
Notes
If you prefer a light dressing, whisk together:
- 1 TB extra virgin olive oil
- 1 TB vinegar
- 1 t Dijon mustard
- 1/4 cup basil leaves, finely chopped
- Salt, to taste
Drizzle the dressing over the salad before serving or offer it in small bowls so guests can add it to taste.
Nutrition values are estimates; check ingredient labels for accuracy.
LINDA
