This arugula salad with cherries is a sweet and healthy way to enjoy peak-season cherries! It comes together in a snap and it's full of spicy arugula, sweet cherries, salty feta, and crunchy almonds.
Peak-Season Cherries:
I look forward to the seasons of the year based on what produce is available. Summer holds a special place in my heart, because it means peaches and cherries are in season! (Rainier are my fave!)
Besides snacking on cherries by the fistful, I love to incorporate them into desserts, salads, and smoothies!
This cherry and arugula salad doubles up on the cherries with fresh Bing cherries and dried!
How to Make Candied Almonds:
I kept these super simple! I didn't want them to take longer than 10 minutes to make, nor dirty up a sheet pan. Here's what I did:
- Heat up a nonstick skillet.
- Add the brown sugar and water.
- Let it bubble up and melt a bit. Stir in the butter.
- Add the sliced almonds and stir to incorporate.
- Dump the mixture on a piece of parchment paper and let it cool.
It really is that simple! If you want to avoid any and all cooking, just buy candied pecans instead.
Key Ingredients:
- Baby Arugula - Don't fear this spicy green! It tastes SO good with sweet cherries and a bright vinaigrette. You can swap it out with mixed greens or baby spinach if necessary.
- Cherries - I used sweet Bing cherries, but rainier cherries would taste wonderful too! I love them both SO much. Rainier are tart and crisp!
- Dried cherries - You can find them in the dried fruit aisle. Costco sells a big bag for a great deal!
- Candied almonds - They're super easy to make! (See above for details.) I buy a big bag of sliced almonds at Costco so I never run out.
- Feta - You can add as much as you like! We like a lot of feta in our salads.
- Carrots - Shaved carrot is one of my favorite ingredients in salads! I never cared for big chunks of carrot in my salad, so I tried shaving it with a peeler - and the rest is history.
- Balsamic - Sometimes I make my own balsamic dressing, but this time I kept it simple with Panera's Balsamic Vinaigrette. It's my favorite store-bought version. You can find it in the refrigerated salad dressings near the produce.
Arugula Salad with Cherries:
This cherry and arugula salad is a breeze to make. Just follow these simple steps:
- Candy the almonds. Let them cool while you prep the other ingredients.
- Prep the carrots and cherries. Peel and shave the carrot. De-stem and pit the cherries, slice in quarters.
- Combine everything in a large bowl. Add a little bit of dressing. Don't drown it in dressing!
- Toss to combine. Add more vinaigrette if desired.
Variations:
My favorite part about salad is it's flexibility (and the toppings!). It's very forgiving and easy to customize.
Here's a few simple swaps and variations:
- Candied nuts - If you don't want to do it yourself, you can buy candied walnuts or pecans at any well-stocked grocery store.
- Cheese - Swap the feta with goat cheese or gorgonzola!
- Greens - I'm partial to arugula, but mixed greens and baby spinach work great too!
- Fruit - This arugula salad tastes great with fresh cut peaches or strawberries as well!
Storage:
Most salads are best enjoyed fresh!
Arugula has tender leaves that wilt quickly, so I don't recommend storing this salad in the fridge.
Summer Salad Recipes:
- Dawn's Vegetarian Pasta Salad
- Strawberry Cucumber Salad
- Mango Cucumber Salad
- Watermelon Fruit Salad
- Kale Crunch Salad (Chick-Fil-A)
Cherry & Arugula Salad
Equipment
- Large Bowl
- Peeler
Ingredients
- 5 ounces baby arugula or baby spinach
- 1 cup quartered Bing cherries Discard pits and stems
- 4 ounces feta crumbles or goat cheese
- ⅓ cup dried cherries
- ½ cup candied almonds
- 1 large carrot, peeled and shaved
- ¼ cup balsamic vinaigrette homemade or store-bought, I used Panera's Balsamic Vinaigrette
Candied almonds:
- 3 tablespoons brown sugar
- 1 tablespoon water
- 1 tablespoon unsalted butter
- ½ cup sliced almonds
Instructions
Make the candied almonds:
- Lay a flat piece of parchment paper down.
- In a nonstick skillet over medium heat, add the brown sugar and water. Let it cook until it bubbles up and melts. Stir in the butter.
- Stir in the sliced almonds. Use a spatula to transfer the almond mixture to the parchment. Spread it gently. Let the almonds cool for at least 10 minutes.
- Break up into pieces and set aside.
Assemble the salad:
- De-stem and pit the cherries. Cut them into quarters. Peel the carrot, then shave it. You can use the peeler to make the shavings.
- In a large bowl, combine the baby arugula, cherries, sliced almonds, feta, dried cherries, and shaved carrot.
- Add some balsamic vinaigrette and toss to coat. You can always add more, but you can't take it out!
- Serve immediately!
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