Celebrate the peak of cherry season with this delightful Cherry Salad featuring Brussels sprouts, quinoa, goat cheese, and a tangy Maple-Mustard Dressing. This dish is vegetarian, rich in protein and fiber, and perfect for making ahead.

Why You’ll Love This Cherry Salad
This recipe is a wonderful mix of summer’s best fruit, tangy goat cheese, and crunchy pecans, creating a hearty and healthy salad. The quinoa boosts the protein content, while the cherries provide a load of antioxidants. The maple-mustard dressing ties everything together with a bright and flavorful touch. The secret to a great chopped salad is ensuring all ingredients are bite-sized, making it easy to get a bit of everything in each forkful. For the Brussels sprouts, I usually use a mandoline for quick shredding, but a chef’s knife works just as well for slicing them finely.
Most chopped salads feature cheese for creaminess and nuts for crunch. In this recipe, goat cheese and pecans are a fantastic pairing, offering both sweetness and texture. This simple salad is perfect for weekday lunches, weekend barbecues, or as a light side dish.
Ingredients

- Cherries: Fresh cherries, usually available from May to July, are packed with antioxidants and anti-inflammatory properties.
- Quinoa: I prefer red quinoa for its color contrast with the cherries. It’s a great plant-based protein source. Farro is a good alternative.
- Brussels Sprouts: Shredded Brussels sprouts add a hearty texture. You can buy them pre-shredded or shred them yourself.
- Pecans: These nuts are rich in antioxidants, magnesium, and vitamin E. Toasting them enhances their buttery flavor.
- Goat Cheese: This cheese adds a rich, creamy, and slightly tangy flavor. Feta is a good substitute if you prefer.
- Maple Syrup: A touch of sweetness balances the sharp mustard. Honey or agave can also work.
- Mustard: Dijon or grainy mustard adds the right amount of tang.
- Olive Oil: Use a good quality olive oil that’s bright, grassy, and slightly fruity for the dressing.
- Vinegar: Sherry vinegar or apple cider vinegar works well for the dressing.
- Tarragon: Fresh tarragon or thyme adds a nice herbal note.
For a full list of ingredients and quantities, check the recipe card below.
Directions
Step 1: Cook Quinoa
Cook until light and fluffy. Transfer to a bowl with the shredded Brussels sprouts and mix. Let it sit for 10 to 15 minutes to cool slightly.
Step 2: Prepare Dressing
In a glass jar or bowl, combine maple syrup, mustard, vinegar, tarragon (or thyme), salt, and pepper. Slowly whisk in olive oil until fully emulsified.
Step 3: Assemble Salad

Add the remaining salad ingredients to the bowl with quinoa and Brussels sprouts. Pour the dressing over and toss to combine. Garnish with goat cheese and enjoy!

Equipment
- Medium Saucepan with Lid
- Mixing bowls
Ingredients
- 3/4 cup dry red quinoa
- 1 lb. Brussels sprouts trimmed and finely shredded
- Kosher salt and black pepper
- 1/2 head radicchio, finely chopped (optional, or add 1/2 cup thinly sliced celery)
- 1 1/2 cups fresh cherries, pitted and halved or quartered
- 1/2 cup toasted pecan halves, roughly chopped
- 2 Tbsp. pure maple syrup
- 1 1/2 Tbsp. Dijon mustard
- 1 Tbsp. sherry vinegar (or apple cider vinegar)
- 1/3 cup extra-virgin olive oil
- 1 tsp. finely chopped fresh tarragon or thyme
- 4 oz. crumbled goat cheese (or feta)
Instructions
- Cook quinoa according to package instructions in salted water until the liquid is absorbed and the quinoa is light and fluffy. Place Brussels in a large bowl. Pour cooked quinoa over top and toss to combine. (The residual heat will help soften the Brussels.) Let sit for 10 to 15 minutes to slightly cool.
- To the bowl with quinoa and Brussels, add radicchio (if using, or celery), cherries, and pecans. Season with salt.
- In a large liquid measuring cup or small bowl, combine maple syrup, mustard, vinegar, tarragon (or thyme), 1/2 tsp. salt, 1/4 tsp. black pepper; stir with a whisk. Gradually stream in olive oil, whisking continuously. Pour dressing over salad and toss to combine. Scatter goat cheese overtop and serve.
Notes
- Store leftover salad in an airtight container and refrigerate for up to 3 days. Enjoy leftovers chilled or closer to room temperature.
NUTRITION INFORMATON: Serving: 1.25cups | Calories: 383kcal | Carbohydrates: 32g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Sodium: 690mg | Fiber: 6g | Sugar: 12g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!