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cherry salad with toasted pine nuts and goat cheese on a platter.
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5 from 1 vote

The Best Cherry Salad with Toasted Pine Nuts

This Cherry Salad with Toasted Pine Nuts features four simple ingredients and a red wine vinaigrette for a sweet and tangy salad you can make in minutes!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 255kcal
Author: Sarah Thomas-Drawbaugh

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.

    Notes

    Storage: 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. Sore extra dressing in an airtight container in the refrigerator for 4-5 days. Just be sure to mix it well before using it.

    Nutrition

    Serving: 1serving or 1/4 of the salad without dressing | Calories: 255kcal | Carbohydrates: 8g | Protein: 6g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 8mg | Sodium: 100mg | Potassium: 305mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4171IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 2mg