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The Wrigley Roasted Strawberry Tahini Dressing

Condiments, Dressings, Sauces

Submitted by The Wrigley


  • 1 lb strawberries (about 3 C)
  • 1 Tbsp maple syrup
  • 1 Tbsp white sugar
  • ¼ C rose or red wine vinegar
  • 3 Tbsp tahini
  • 3 Tbsp water
  • 1 ¼ tsp salt
  • 1 Tbsp Dijon mustard
  • 1 small shallot, finely diced
  • 1/3 C olive oil


Preheat oven to 350°. Cut strawberries in half, or quarter them if large. Line baking sheet with parchment paper. In mixing bowl, combine strawberries, maple syrup and sugar with a pinch of salt and a drizzle of olive oil. Mix well. Spread the strawberries in a single layer on the baking sheet. Roast 30 minutes, until the juices thicken, but make sure edges do not burn. In a food processor or blender, combine all ingredients except olive oil and blend until smooth (about 1 minute). Slowly add olive oil while blending until fully incorporated. Yields 32 ounces. 

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