One of my favorite ways to enjoy cherries in their peak season right now: tossing them in salads. While I used Rainer cherries here, any type will do.
This salad (or a similar variation of this depending on what I have on hand) has been on repeat for the past few weeks. It’s easy, delicious, and works as a side salad to any weeknight meal. To make this even easier to just toss together, I’ll usually make a batch of my fav white balsamic vinaigrette and candied pistachios (with a hint of chili powder for a kick- don’t skimp on these!) for the week.
Summer Cherry Pistachio Salad
Time: 10 minutes (20-30 minutes if making dressing and pistachios- do them beforehand for the week!)
Please keep in mind that the amount of each of these ingredients is TOTALLY flexible and up to you. This is just a general idea of what I do, but I’ll also add more or less of each ingredient depending on how I feel and how it looks.
- 3-4 cups lightly packed arugula
- 1/2 cup chopped cherries, (Rainer, Bing, or Sour)
- 2-3 ounces blue cheese, crumbled (goat cheese would work great here too)
- 1/4 cup candied pistachios, (see recipe here, but use pistachios instead of pu)
- White Balsamic Vinaigrette, (see here)
- In a large bowl, toss arugula in white balsamic vinaigrette.
- Add in cherries, blue cheese, and pistachios. Lightly toss and add more vinaigrette if needed. Season with salt and pepper.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!