Salad with Cherries, Goat Cheese and Pistachios


With the opening of the Pike Place Market express farmers markets downtown, and many markets around the Puget Sound region, come truck loads of fresh, local produce. The market at City Hall on Tuesday this week had a beautiful display of greens, cherries, spring onions and other delicious goodies. Here’s a quick, easy and healthy recipe to put some of the season’s bounty to good use.


4 cups arugula

2 cups baby spinach

1/3 cup thinly sliced red onion

1 1/2 T fresh lemon juice

1/2 t Dijon mustard

1/2 t honey

1/2 t salt

1/4 t freshly ground black pepper

1 small garlic clove, minced

2 T extra-virgin olive oil

1 cup pitted, halved fresh cherries

1 ounce crumbled goat cheese (about 1/4 cup)

1/4 cup salted, dry-roasted pistachios


1. Combine arugula, spinach, and onion in a large bowl.

2. Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat. Arrange 1 1/2 cups salad on each of 4 salad plates. Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.

Serves 4. Total prep time: 15 minutes

Recipe from Cooking Light

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