Salad: United States – Great Lakes United States (Michigan) – Michigan Cherry Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 6 oz (170 g) mixed salad greens (spring mix with baby arugula and spinach)
- 1 cup (150 g) fresh Michigan cherries, pitted and halved (about 18–22 cherries) OR 3/4 cup (90 g) dried Michigan tart cherries, rehydrated and drained
- 1/2 cup (60 g) toasted walnut halves, roughly chopped
- 4 oz (115 g) chevre (goat cheese), crumbled
- 1/4 small red onion, thinly sliced — about 1 oz (30 g)
- 2 tbsp (8 g) chopped fresh parsley or mint
- For the cherry vinaigrette:
  - 3 tbsp (45 g) Michigan cherry preserves or cherry jam
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 ml) Dijon mustard
  - 1 tbsp (15 ml) maple syrup or honey
  - 1/4 cup + 2 tbsp (90 ml) extra-virgin olive oil
  - 2 tbsp (30 ml) water (optional, to thin)
  - 1/4 tsp (1.5 g) kosher salt
  - 1/4 tsp (0.5 g) freshly ground black pepper
- Optional: flaky sea salt for finishing

Instructions

Short Description:
A bright mixed-green salad showcasing Michigan-grown cherries, toasted nuts, and crumbled goat cheese, dressed in a sweet-tart cherry vinaigrette made with Michigan cherry preserves or juice.

Regional Notes:
This Michigan version highlights locally grown cherries (fresh in summer or dried/preserved year-round) and often uses Michigan cherry preserves or juice in the dressing. The focus on tart or sweet Michigan cherries and a cherry-forward vinaigrette distinguishes it from generic mixed-fruit salads in other regions.

1. If using dried cherries, place 3/4 cup (90 g) dried Michigan tart cherries in a small bowl and cover with warm water. Let soak 8–10 minutes, then drain and pat dry. If using fresh cherries, pit and halve them now.
2. Toast the walnuts: heat a dry skillet over medium heat, add 1/2 cup (60 g) walnut halves and toast, stirring, 3–4 minutes until fragrant and lightly browned. Remove to a plate to cool; roughly chop once cooled.
3. Make the cherry vinaigrette: in a small bowl or jar whisk together 3 tbsp (45 g) Michigan cherry preserves, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) Dijon mustard, and 1 tbsp (15 ml) maple syrup. Slowly whisk in 1/4 cup + 2 tbsp (90 ml) extra-virgin olive oil until emulsified; add 2 tbsp (30 ml) water if you prefer a thinner dressing. Season with 1/4 tsp (1.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Taste and adjust sweetness or acidity as needed.
4. Assemble the salad: place 6 oz (170 g) mixed salad greens in a large bowl. Add 1/4 thinly sliced small red onion (about 1 oz / 30 g) and 2 tbsp (8 g) chopped fresh parsley or mint.
5. Dress and toss: drizzle about half the vinaigrette over the greens and gently toss to coat. Add more vinaigrette to taste, keeping in mind the cherries and goat cheese add extra richness.
6. Finish and serve: arrange dressed greens on a serving platter or divide among 4 plates. Scatter the pitted halved fresh cherries (or rehydrated dried cherries) over the greens, sprinkle toasted walnuts and crumbled 4 oz (115 g) goat cheese on top. Finish with a light pinch of flaky sea salt if desired and serve immediately.