One of the reasons I love summer is the availability of cherries. One bite of this beautiful, dark colored luscious fruit takes me to my happy place. I never tasted fresh cherries in India. I only remember eating cherries in desserts, and those too seemed to be preserves rather than fresh fruit.
Cherries taste amazing with chocolate and there’s a chocolate cherry cake recipe I’m currently working on, but just the plain fruit itself is like dessert to me. But why wait until dessert? Whip up this quick and easy cherry salad which has only 3 main ingredients, and you have a salad that is the very epitome of summer!
I took this salad to a potluck at a friend’s place, and it was so well-received that I knew I had to add it to my blog. Add this salad to the menu for your next summer picnic, and you will have everyone swooning over the amazing flavors!
Cherry Pecan Salad
Course: SaladsDifficulty: Easy4
servings30
minutes5
minutesIngredients
- Salad
8 cups arugula
2 cups fresh pitted cherries
1 cup toasted pecans
1/4 cup crumbled cashew cheese (optional – see notes)
- Dressing
1/2 cup fresh pitted cherries
2 tablespoons apple cider vinegar
2 tablespoons cold water
A pinch of salt
A pinch of cracked pepper
Directions
- Add all the dressing ingredients to a high powered blender and blend until smooth.
- Place the arugula, cherries, toasted pecans and cheese in a large bowl. Por the vinaigrette on top and toss until well coated.
- Serve immediately.
Notes
- Miyoko’s and Treeline cashew cheeses work well with this recipe. You can also add 1 chopped avocado in place of the cheese.
- I used a combination of rainier cherries and dark red cherries for this recipe, but either one alone will work.
