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Salad with Cherries, Goat Cheese, and Pistachios

Photo: José Picayo; Styling: Michele Faro
Hands-on time 15 mins
Total time 15 mins
Yield Serves 4
Fruit in salad may not be your thing, but the cherries really work here, offering a sweet, juicy burst to complement peppery greens and tangy cheese. Although we like the color of Rainiers, any cherry variety would be great.


  • 4 cups arugula
  • 2 cups baby spinach
  • 1/3 cup thinly vertically sliced red onion
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 cup pitted halved fresh Rainier cherries
  • 1 ounce crumbled goat cheese (about 1/4 cup)
  • 1/4 cup salted dry-roasted pistachios

Nutrition Information

  • calories 173
  • fat 12.6 g
  • satfat 2.9 g
  • monofat 7.3 g
  • polyfat 1.9 g
  • protein 4.6 g
  • carbohydrate 13 g
  • fiber 2.7 g
  • cholesterol 6 mg
  • iron 1.4 mg
  • sodium 256 mg
  • calcium 80 mg

How to Make It

  1. Combine arugula, spinach, and onion in a large bowl.

  2. Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat. Arrange 1 1/2 cups salad on each of 4 salad plates. Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit