This toasted pine nut and cherry salad recipe is made from four simple ingredients and packs some serious flavor. It’s bright, fresh and beyond delicious. The creamy, tangy goat cheese pairs perfectly with the sweet seasonal cherries. Topped with toasted pine nuts for an extra punch of nuttiness and this combination is hard to resist. You guys are going to love this simple and fresh salad. It’s honestly one of my favorite salads of all time! I always get compliments when I bring this to a party!

If you love fresh salads try my Avocado Citrus Salad, Ultimate Caesar Salad, or my Chopped Mango Salad.

Toasted Pine Nut and Cherry Salad – Healthyish Foods

About this Toasted Pine Nut and Cherry Salad Recipe

For a heartier meal, add your favorite protein. Grilled chicken or salmon would work perfectly. You could also probably get away with a piece of grilled flaky halibut too. This cherry salad is easy to make and goes well with so many different things.

For this cherry salad recipe, I made a simple yet flavorful red wine vinaigrette dressing. Personally, I like to serve the dressing on the side, but you can toss the spinach in the dressing as well. Use as much or as little dressing as you like. You can store the extra dressing in an airtight container in the refrigerator. Use it on salads, sandwiches, or as a marinade for chicken. It will last up to a week in the refrigerator.

Toasted Pine Nut and Cherry Salad – Healthyish Foods

Frequently Asked Questions

What’s the best way to pit the cherries? I use this handy cherry pitter. It works perfectly every time.

I don’t like goat cheese, can I use something else? You could use mini mozzarella pearls or gorgonzola cheese.

I don’t like pine nuts, what else could I use? Toasted shaved almonds would work well instead.

How much dressing should I use, and can I save extra dressing? 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.

How to Make Toasted Pine Nut and Cherry Salad

Make the Dressing

Combine extra virgin olive oil, red wine vinegar, honey, kosher salt and cracked black pepper in a small mixing bowl. Whisk well.

Prep the Other Ingredients

Pit and slice your cherries. 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. Season with a pinch of kosher salt and a few turns of cracked black pepper. Serve and enjoy.

Health Facts

Cherries are known for their anti-inflammatory properties. They help decrease inflammation in the joints and muscles by lowering uric acid levels in the body. This can decrease painful arthritis and even help relieve symptoms of gout. (1)

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.

Toasted Pine Nut and Cherry Salad – Healthyish Foods

Toasted Pine Nut and Cherry Salad

This toasted pine nut and cherry salad recipe is made from five simple ingredients and packs some serious flavor. It’s bright, fresh and beyond delicious.
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Ingredients

Salad Ingredients

  • 4-5 cups fresh baby spinach
  • 1 cup fresh cherries , pitted and sliced in half
  • cup crumbled goat cheese
  • 2-4 tablespoons pine nuts, toasted

Red Wine Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • pinch kosher salt, to taste
  • few turns cracked black pepper, to taste

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

Instructions 

How to Make Toasted Pine Nut and Cherry Salad

    Make the Dressing

    • Combine extra virgin olive oil, red wine vinegar, honey, kosher salt and cracked black pepper in a small mixing bowl. Whisk well.

    Prep the Other Ingredients

    • Pit and slice your cherries. 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. Season with a pinch of kosher salt and a few turns of cracked black pepper. Serve and enjoy.

    Notes

    Frequently Asked Questions

    What’s the best way to pit the cherries? I use this handy cherry pitter. It works perfectly every time.
    I don’t like goat cheese, can I use something else? You could use mini mozzarella pearls or gorgonzola cheese.
    I don’t like pine nuts, what else could I use? Toasted shaved almonds would work well instead.
    How much dressing should I use, and can I save extra dressing? 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.

    Nutrition

    Serving: 1serving or 1/4 of the salad without dressing, Calories: 112kcal, Carbohydrates: 7g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 9mg, Sodium: 93mg, Potassium: 279mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3032IU, Vitamin C: 11mg, Calcium: 61mg, Iron: 2mg