Food Gardening Network

Growing Good Food at Home

Mequoda Publishing Network

Cherry, Quinoa, & Arugula Salad with Vinaigrette

This is delightful summer salad featuring fresh cherries, arugula, pistachios, and goat cheese (optional)—tossed in a simple balsamic vinaigrette. You can use couscous instead of quinoa, but the quinoa makes the salad gluten free. Fresh, filling, and flavorful!

Print
Cherry, quinoa, and arugula salad with vinaigrette

Cherry, Quinoa, & Arugula Salad with Vinaigrette

This is delightful summer salad featuring fresh cherries, arugula, pistachios, and goat cheese (optional)—tossed in a simple balsamic vinaigrette. You can use couscous instead of quinoa, but the quinoa makes the salad gluten free. Fresh, filling, and flavorful!

  • Author: Norann Oleson
  • Prep Time: 12 minutes
  • Cook Time: 20 minutes
  • Total Time: 32 minutes
  • Yield: Serves 4 to 6 1x

Ingredients

Scale
  • 3/4 cup dry quinoa
  • 1/2 pound fresh cherries, pitted and sliced
  • 1/3 cup shelled pistachios
  • 6 ounces arugula greens
  • 4 ounces goat cheese crumbles

Balsamic vinaigrette (this makes extra that you can save for later recipes)

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey or maple syrup or agave nectar
  • Generous amount of freshly ground black pepper
  • 1/8 teaspoon salt

Instructions

  1. Bring 2 cups of water to a boil in a 2-quart pot. Add 1 cup of red or white quinoa and return to a boil.
  2. Cover, reduce heat to medium, and simmer until water is absorbed, about 12 minutes. Remove from heat, fluff with a fork, and set aside to cool.
  3. To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
  4. To toast the nuts: In a skillet over medium-low heat, toast the pistachios, tossing frequently until fragrant, about 3 to 6 minutes. Remove from heat, and use a chef’s knife to chop the nuts into small pieces.
  5. To compose the salad: In a large serving bowl, combine the cooked quinoa, arugula, sliced cherries, crumbled goat cheese, and chopped nuts.
  6. Drizzle with enough vinaigrette to lightly coat the greens (you might only need half of the dressing) and toss to combine. Serve immediately.

Have you tried this recipe? It’s so refreshing and surprising. Please tell us how it turned out for you.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Enter Your Log In Credentials

This setting should only be used on your home or work computer.

Need Assistance?

Call Food Gardening Network Customer Service at
(800) 777-2658

Send this to a friend