Salad with Cherries, Goat Cheese, and Pistachios

Photo: José Picayo; Styling: Michele Faro

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.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 12.6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 4.6g
  • Carbohydrate: 13g
  • Fiber: 2.7g
  • Cholesterol: 6mg
  • Iron: 1.4mg
  • Sodium: 256mg
  • Calcium: 80mg

Ingredients

  • 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

Preparation

  1. 1. Combine arugula, spinach, and onion in a large bowl.
  2. 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.
Note:

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 www.choosemyplate.gov.

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