Mixed Green Salad with Dried Tart Cherry

This mixed green salad with dried tart cherries and crumbled goat cheese is the kind of dish that makes you pause after the first bite and say, “Wow, that works.” It’s bright, tangy, sweet, creamy, and crunchy all in one forkful—and it comes together with barely any effort. Whether you’re planning a light lunch, a dinner party side, or just want something fresh to balance out a heavier main, this salad delivers.

Let’s talk about flavor: the dried tart cherries bring this bold, almost wine-like fruitiness that wakes everything up. They’re chewy, a little tangy, and just sweet enough to contrast beautifully with the creamy goat cheese. That goat cheese, by the way, is key—it adds a luxurious creaminess that coats the greens and makes every bite feel a little indulgent. And those mixed greens? They’re the perfect neutral base, offering a crisp, slightly peppery bite depending on what’s in the blend (baby arugula, anyone?).

The real beauty of this salad is how balanced it is. Each ingredient plays its part without overpowering the others. You get this sweet-savory-tangy mix that’s satisfying but not heavy. A simple vinaigrette (think olive oil, Dijon, and a splash of balsamic) ties it all together without stealing the spotlight.

It’s the kind of salad you can throw together in ten minutes, but it feels like something from a fancy café. And the best part? It’s totally customizable. Add some toasted nuts, slices of pear, or grilled chicken if you’re turning it into a main. But even on its own, this salad has serious star power.

Why You’ll Love It

• The perfect sweet-savory balance: The tart cherries bring a pop of sweetness that pairs beautifully with the tangy, creamy goat cheese and crisp greens. It’s a flavor combo that feels both refreshing and gourmet.
• Quick and easy to make: No cooking involved—just a bit of chopping, tossing, and drizzling. You can have it ready in under 10 minutes, making it ideal for busy days or last-minute hosting.
• Light but satisfying: Thanks to the mix of textures and flavors, this salad feels filling without weighing you down. It’s a great option when you want something nutritious that still tastes like a treat.
• Great for entertaining or everyday meals: Whether you’re plating it for a casual lunch, dinner party, or even a holiday table, it’s pretty enough to impress and simple enough to keep in your regular rotation.
• Customizable and seasonal: This salad adapts well to whatever’s in your kitchen. Add nuts for crunch, protein for a full meal, or switch up the greens or cheese based on what you have on hand.

Ingredient List

For the Salad

• 5 oz mixed salad greens (spring mix, baby spinach, or arugula)
• ½ cup dried tart cherries
• ¼ cup crumbled goat cheese
• ¼ cup thinly sliced red onions
• ¼ cup chopped toasted pecans or walnuts (optional)

For the Dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and black pepper, to taste

Ingredient Notes

• Mixed greens: A spring mix or arugula blend works great. Baby spinach is also a nice option if you prefer something milder.
• Dried tart cherries: These add that chewy, sweet-tart burst. Look for unsweetened ones if you want to keep the sugar low.
• Goat cheese: Use a soft, creamy goat cheese and crumble it yourself for the best texture and flavor.
• Toasted nuts (optional): Pecans or walnuts add a lovely crunch and earthiness. Toasting them brings out their flavor even more—don’t skip this step if you’re using them.
• Dijon mustard: It gives the vinaigrette a little zing and helps it emulsify.
• Balsamic vinegar: Adds richness and depth to the dressing—aged balsamic is especially nice if you have it.

Kitchen Equipment Needed

• Large salad bowl – For tossing everything together easily. I love using a wide ceramic one so the ingredients don’t spill out when mixing.
• Small mixing bowl or jar with lid – Perfect for shaking or whisking up the vinaigrette. A mason jar makes it super convenient.
• Whisk or fork – To blend the dressing ingredients smoothly. A mini whisk works great for small batches.
• Sharp knife – For slicing red onions and chopping any nuts if using. A chef’s knife makes it quick and clean.
• Measuring spoons and cups – Helps keep the dressing and toppings balanced. I always reach for my nesting stainless steel set.

Instructions

Step 1: Prep the Salad Ingredients

• Rinse and dry the greens if they’re not pre-washed. Use a salad spinner or gently pat them dry with a clean kitchen towel—dry greens help the dressing cling better.
• Thinly slice the red onion into half-moons or rings, depending on your preference.
• Measure out the dried tart cherries and goat cheese so they’re ready to go.
• Toast the nuts (if using): Add chopped pecans or walnuts to a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and slightly golden. Remove from heat and let cool.
  • Pro tip: Don’t walk away while toasting nuts—they go from perfect to burnt quickly!

Step 2: Make the Dressing

• In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, and honey.
• Season with a pinch of salt and black pepper to taste.
• Whisk until fully blended or shake the jar vigorously for 15–20 seconds until the dressing is emulsified (smooth and slightly thickened).
  • Pro tip: Whisk continuously to prevent separation and help the oil and vinegar blend evenly.

Step 3: Assemble the Salad

• In your large salad bowl, add the mixed greens.
• Scatter the dried tart cherries, sliced red onions, crumbled goat cheese, and toasted nuts over the top.
• Drizzle about two-thirds of the dressing over the salad to start—this helps prevent overdressing.

Step 4: Toss and Taste

• Using clean hands or salad tongs, gently toss the salad until everything is evenly coated. Be careful not to crush the goat cheese too much—it’s okay if some of it melts into the greens a bit.
• Taste and adjust: Add more dressing if needed or an extra pinch of salt or pepper.

Step 5: Serve

• Transfer to individual plates or a serving platter.
• Add a final sprinkle of goat cheese or extra cherries for presentation, if you like.
• Serve immediately while everything is crisp and fresh.
  • Pro tip: If making ahead, keep dressing and toppings separate until just before serving to prevent sogginess.

Tips and Tricks for Success

• Dry your greens well: Wet greens make your salad soggy and prevent the dressing from sticking. Use a salad spinner or pat them completely dry with a clean towel.
• Crumble the goat cheese by hand: Pre-crumbled goat cheese can be dry—buy a log and crumble it yourself for a creamier texture.
• Toast your nuts fresh: Even if they come pre-roasted, lightly toasting them in a skillet enhances their flavor and adds a warm crunch.
• Start with less dressing: You can always add more, but over-dressing can weigh down the greens.
• Serve immediately after tossing: This salad is best fresh. If you’re making it ahead, wait to toss it until right before serving.

Ingredient Substitutions and Variations

• Mixed greens → Spinach or arugula: Baby spinach adds a mild flavor, while arugula brings a peppery kick.
• Goat cheese → Feta or blue cheese: Feta gives a salty, crumbly bite; blue cheese adds bold flavor for a twist.
• Dried tart cherries → Dried cranberries or chopped dried apricots: Both offer a similar chewy sweetness if cherries aren’t available.
• Pecans/walnuts → Almonds or sunflower seeds: Great for nut-free needs or a different crunch.
• Balsamic vinaigrette → Lemon vinaigrette or red wine vinaigrette: Both are bright alternatives if you want a lighter or more citrusy dressing.
• Add-ins: Try sliced pears, apple matchsticks, grilled chicken, or quinoa to make it heartier and more meal-worthy.

Serving Suggestions

• As a light lunch with crusty bread: I love pairing this salad with a slice of warm sourdough or multigrain toast for a simple but satisfying midday meal.
• Next to grilled chicken or salmon: It’s the perfect bright side for richer proteins—especially something smoky or lemony.
• Alongside a warm grain dish: Serve it next to couscous, farro, or quinoa bowls for a wholesome, balanced plate.
• For brunch with quiche or frittata: The sweet-tart cherries and creamy goat cheese pair beautifully with egg-based dishes.
• As a holiday starter or dinner party salad: The colors and flavors make it feel a little fancy—I often serve it on a big platter for guests to admire before digging in.

Storage and Reheating Instructions

• Store undressed salad separately: If you’re prepping in advance, keep the greens, toppings, and dressing in separate containers to avoid sogginess.
• Refrigerate leftovers in an airtight container: If already dressed, the salad is best eaten within 1 day. The greens will wilt quickly.
• Keep dressing in a sealed jar: It will last in the fridge for up to 1 week. Shake well before using again.
• Goat cheese tip: If the cheese hardens in the fridge, let it sit at room temp for a few minutes to soften before serving.
• No reheating needed: This salad is best served cold or at room temperature—no warming required!

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but keep the dressing and toppings separate until you’re ready to serve. This keeps the greens crisp and the cheese from getting soggy.

What’s the best goat cheese to use?

A soft, creamy goat cheese log is best. Avoid pre-crumbled versions—they tend to be drier and less flavorful.

I don’t have dried tart cherries. Can I use something else?

Absolutely! Dried cranberries, golden raisins, or chopped dried apricots all work well and still give you that sweet contrast.

How can I make this salad more filling?

Add grilled chicken, chickpeas, cooked quinoa, or even slices of pear or avocado for extra substance and staying power.

Is this salad gluten-free?

Yes! All the ingredients listed are naturally gluten-free—just double-check any store-bought items like dried cherries or mustard for hidden additives.

Can I use another dressing?

Definitely. A citrus vinaigrette, raspberry dressing, or simple lemon and olive oil combo would all taste great with this salad.

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Did you try this recipe? Let me know in the comments how it turned out!

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