Cherry Chopped Salad with Maple-Mustard Dressing

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 

  1. 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.
  2. To the bowl with quinoa and Brussels, add radicchio (if using, or celery), cherries, and pecans. Season with salt.
  3. 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!

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