Roasted Cherry and Pistachio Salad with Roasted Cherry Vinaigrette! Super easy to make and packed with fresh cherry goodness. You’re going to want to try this! Like immediately!
There are just some combinations you fall in love with. For it’s cherries and pistachios. They just happen to be two of my favourite foods so I’m so thrilled they combine so well together. Any chance I get to make a recipe that uses this flavour combination is a great day in my book. This recipe is incredibly easy to make and packed with the fresh flavour of summer in Ontario. Cherry season is in full swing and I just cannot get my hands on enough of them. Today I topped a salad with them and added some pistachios to it. Then I topped it off with a roasted cherry balsamic that’s will knock your socks off. Enjoy!
I knew when I signed up for weekday supper that I wanted to make what I call my Farmers Market Salad. My Farmers Market Salad varies with the season. I use what is in season locally and play around with different ideas. I knew with it being cherry season that this was the way to go. It’s absolutely fabulous! You must try this!
My son is visiting from out west so life is a bit crazy right now. So I’m keeping this one short and sweet. Sweet like fresh cherries in summertime. Enjoy!
- 2 cups mixed greens I use a spring mix
- 1/2 cup chopped pistachios
- 1/2 to 1 cup roasted cherries
- 1/4 to 1/2 cup roasted cherry vinaigrette
- 2 cups pitted and halved cherries
- 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1/4 cup roasted cherries
- 1 tablespoon brown sugar
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- 1 to 2 tablespoons of lemon juice if desired
Mix your greens in a bowl.
Add roasted cherries on top.
Add chopped pistachios on top.
Drizzle roasted cherry vinaigrette over top.
Serve with a big old summer salad smile!
Combine all ingredients in a bowl and mix well.
Cover a rimmed cookie sheet with parchment.
Transfer cherries to the cookie sheet.
Place in a 350 degree F oven for about 15 to 20 minutes. Watch carefully and check every 5 minutes. They cook differently depending on ripeness.
Remove and set aside or refrigerate till needed.
In a food processor puree the cherries.
Then add the balsamic and sugar.
Give it a good whir.
Add the olive oil slowly while pulsing until it thickens.
You can add lemon juice if you like. I add it after the balsamic but before the olive oil
This week’s Weekday Supper crew:
Monday – Mama’s Blissful Bites Watermelon and Mint Salad
Tuesday – Eat, Move, Shine Grilled Chicken with Goat Cheese, Candied Tomatoes and Roasted Olives
Wednesday – Shockingly Delicious – Wedge Salad
Thursday – Basic N Delicious – Chicken Fried Rice
Friday – Cravings of a Lunatic – Farmers Market Salad
Toodles and smoochies! xx