The Best Cherry Salad with Toasted Pine Nuts
This Cherry Salad with Toasted Pine Nuts features just four simple ingredients and a homemade red wine vinaigrette. Bright, fresh, and beyond delicious, it packs some serious flavor for an appetizer or side dish you’ll love!
I love fresh salads like my Avocado Citrus Salad, Ultimate Caesar Salad, or Chopped Mango Salad. However, this cherry salad with toasted pine nuts is my absolute favorite to enjoy during warmer weather!
Why You’ll Love This Recipe
Loaded with fresh produce, it’s quick and easy to make and full of nutrients. Honestly, it’s one of my favorite salads of all time.
The creamy, tangy goat cheese pairs perfectly with the sweet seasonal cherries. Then, we add a sprinkle of pine nuts for a punch of nuttiness and crunch. The combination is hard to resist!
Prepare this cherry nut salad in minutes, and enjoy it with all your favorite meals for everything from weeknight dinners to weekend cookouts.
Recipe Ingredients
Red Wine Vinaigrette
- Extra Virgin Olive Oil – This forms the base of the dressing, creating a smooth consistency and a rich, slightly pepper taste.
- Balsamic Vinegar – A staple in balsamic vinaigrette recipes, this compliments the cherries perfectly. Be sure not to use balsamic glaze.
- Honey – A natural sweetener, honey adds just a touch of sweetness to the salad. If preferred, maple syrup will also work.
- Kosher Salt and Cracked Black Pepper – Adjust to taste.
Cherry Salad
- Spinach – I recommend using fresh baby spinach over regular spinach because it’s slightly more tender in texture and sweeter in flavor.
- Fresh Cherries – For the best results, look for plump cherries that are dark red with bright green stems.
- Goat Cheese – If you’re not a fan of goat cheese or can’t find it, you can substitute mini mozzarella pearls or gorgonzola cheese.
- Pine Nuts – Look for raw pine nuts that have not been roasted or seasoned. If you don’t like or can’t use pine nuts, toasted shaved almonds taste great, too!
Health Benefits of Cherries
Not only are they vibrant and sweet, but cherries are also full of health benefits, too!
For instance, cherries are known for their anti-inflammatory properties and can help decrease inflammation in the joints and muscles by lowering uric acid levels in the body. This can help decrease painful arthritis and even help relieve symptoms of gout.
In addition, cherries are a great source of vitamins and nutrients including:
- Vitamin A
- Vitamin C
- Vitamin E
- Calcium
- Iron
- Magnesium
How to Make Toasted Pine Nut and Cherry Salad
Make the Dressing
- Combine extra virgin olive oil, balsamic vinegar, honey, kosher salt and cracked black pepper in a small mixing bowl. Whisk well.
Prep the Other Ingredients
- Pit and slice your cherries in half. Next, toast the pine nuts in a small nonstick skillet over medium heat. Make sure to stir them frequently to prevent burning. Allow the pine nuts to cool completely before adding them to the salad. Crumble your goat cheese.
Assemble
- Add the washed and dried spinach to a serving platter or bowl. Option to toss with a light coating of dressing or serve the dressing on the side. You can use as much or as little dressing as you prefer.
- Next, layer on the sliced cherries, toasted pine nuts, and crumbled goat cheese. Taste and season accordingly. Serve and enjoy.
How to Store Toasted Pine Nut and Cherry Salad
- Undressed salad can be stored in an airtight container in the refrigerator for up to two days. Dressed salad is best enjoyed immediately. Extra dressing can be store in a separate airtight container in the refrigerator for four to five days. Mix well before using.
Frequently Asked Questions
This recipe pairs well with a variety of main course dishes. Or, you can transform it into a complete meal by topping it with grilled chicken, salmon, or halibut.
Once dressed, this recipe is best served immediately. However, you can store the undressed salad in an airtight container in the fridge for up to 2 days.
You can also store extra dressing in an airtight container in the refrigerator for 4-5 days. Just be sure to mix it well before using it. Use it to add flavor to salads, sandwiches, or as a marinade with chicken!
I use this handy cherry pitter. It works perfectly every time!
You can add as much or as little dressing as you prefer. I always suggest starting with 2-3 tablespoons and adjusting as you go. Extra dressing can be stored in an airtight container in the refrigerator for three to four days.
Other Salad Recipes to Consider Trying
The Best Cherry Salad with Toasted Pine Nuts
Equipment
- 1 small mixing bowl for dressing
- 1 platter for serving
- 1 nonstick skillet for toasting the pine nuts
- 1 cherry pitter for pitting the cherries
Ingredients
Salad Ingredients
- 6-8 ounces fresh baby spinach
- 1 heaping cup fresh cherries, pitted and sliced in half
- 5-6 tablespoons crumbled goat cheese
- ¼ cup pine nuts, toasted
Red Wine Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Instructions
How to Make Toasted Pine Nut and Cherry Salad
Make the Dressing
- Combine extra virgin olive oil, balsamic vinegar, honey, kosher salt and cracked black pepper in a small mixing bowl. Whisk well.
Prep the Other Ingredients
- Pit and slice your cherries in half. Next, toast the pine nuts in a small nonstick skillet over medium heat. Make sure to stir them frequently to prevent burning. Allow the pine nuts to cool completely before adding them to the salad. Crumble your goat cheese.
Assemble
- Add the washed and dried spinach to a serving platter or bowl. Option to toss with a light coating of dressing or serve the dressing on the side. You can use as much or as little dressing as you prefer. Next, layer on the sliced cherries, toasted pine nuts, and crumbled goat cheese. Taste and season accordingly. Serve and enjoy.
5 Comments on “The Best Cherry Salad with Toasted Pine Nuts”
From the non-cook here, this recipe caught my eye because of the cherries, and the presentation. It came out just like the photo… beautiful presentation and tastes just as good! Once again, my 21yr old son devoured it! Thanks, Healthyish!
Just getting ready to make this for the first time and realizing the vinegar amount seems way off. It is a vinaigrette after all! What is the correct amount? For now, I’ll wing it and use normal vinegar:oil ratio. 🤷🏻♀️
thank you for catching this! It should have read 1/4 cup. You can serve the dressing on the side and save any extra!
I only used 1/4 cup olive oil. That was plenty. This was a hit with the family!
So good! Will definitely make again. The dressing compliments it so well!