A fresh Arugula Cherry Salad is the best way to make the most of cherry season.
Sweet cherries, peppery arugula, spicy candied pecans and tangy goat cheese are tossed in an easy to make cherry vinaigrette. Did we say it’s deliciously yummy.
Sweet and tart with just the right amount of avocado oil (neutral flavor) and vinegar to let the cherry flavor shine through. It’s about as simple as a homemade dressing can be.
Fresh cherries make a great accompaniment to a spinach, kale or broccoli salad as well. Like this Cherry Pecan Broccoli Salad.
Arugula Cherry Salad with Goat Cheese & Candied Pecans
Candied Pepper Pecans
1 cup pecans
¼ cup maple syrup
1 teaspoon black pepper
1 teaspoon butter
Cherry Balsamic Vinaigrette
⅓ cup fresh cherries, packed, pits removed
3 tablespoons avocado oil
1 ½ tablespoons white balsamic vinegar (can sub for apple cider vinegar)
A pinch of sea salt
Arugula Cherry Salad
5 ounces baby arugula
2 cups fresh cherries, pitted
3 ounces goat cheese
Toast the pecans in a small frying pan over medium-high heat. Once they begin to brown and smell fragrant, add the maple syrup and black pepper to the pan and stir until the pan is mostly dry.
Remove the pan from the heat, add the butter and mix it through the pecans (butter prevents nuts from being too sticky). Transfer the pecans to a piece of parchment paper in a single layer and let cool.
Place the Cherry Vinaigrette ingredients into a blender and blend on high until smooth (can double or triple the recipe to have extra).
Add the baby arugula, fresh cherries, goat cheese and the candied pecans to a large salad bowl. Pour the vinaigrette over the top and toss to coat.
Try Theses Fresh Fruit Vinaigrette’s & Dressings
- Raspberry Walnut Dressing
- Pear and Goat Cheese Dressing
- Blueberry Vinaigrette
- Tomato Basil Vinaigrette
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