Salad: United States – District of Columbia – D.C. Cherry Blossom Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 6 cups (180 g) mixed baby greens (spring mix, baby arugula, baby romaine)
- 2 cups (300 g) fresh sweet cherries, pitted and divided (1 1/2 cups / 225 g for salad, 1/2 cup / 75 g for dressing)
- 4 oz (113 g) goat cheese, crumbled
- 3/4 cup (75 g) toasted pecans, coarsely chopped
- 1/4 small red onion (about 1 oz / 30 g), thinly sliced
- 1/2 English cucumber (about 6 oz / 170 g), thinly sliced
- 1/2 cup (15 g) microgreens or fresh mint leaves (optional)
- 1 small shallot (about 1/2 oz / 15 g), minced
- 2 tbsp (30 ml) red wine vinegar
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp (30 ml) honey or maple syrup
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) cherry liqueur (optional, for the dressing)
- Optional protein: 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each, grilled and sliced (optional)

Instructions

Short Description:
A bright spring salad celebrating Washington, D.C.'s cherry blossom season with fresh sweet cherries, tangy goat cheese, toasted pecans, crisp mixed greens, and a vibrant cherry vinaigrette.

Regional Notes:
This D.C. variation highlights fresh local cherries during the National Cherry Blossom Festival and pairs them with creamy goat cheese and a cherry-forward vinaigrette. It emphasizes seasonal fruit and light greens typical of salads served around the capital during springtime rather than heavier, regional variants found elsewhere.

1. Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes until fragrant and lightly browned; cool and coarsely chop.
2. Pit cherries and divide as directed in the ingredients (1 1/2 cups for the salad, 1/2 cup for the dressing). Thinly slice the cucumber and red onion; mince the shallot.
3. Make the cherry vinaigrette: in a blender or food processor combine the reserved 1/2 cup (75 g) cherries, red wine vinegar, Dijon mustard, honey, minced shallot, cherry liqueur (if using), kosher salt, and black pepper. Pulse until the cherries are broken down. With the motor running, slowly stream in the olive oil until the dressing is emulsified and smooth. Taste and adjust salt, honey, or vinegar as needed.
4. If using chicken: season breasts with salt and pepper and grill or pan-sear over medium-high heat 5–7 minutes per side (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice thinly.
5. Assemble the salad: in a large bowl gently toss the mixed greens, sliced cucumber, sliced red onion, and 1 1/2 cups (225 g) halved cherries with about two-thirds of the vinaigrette to lightly coat (reserve remaining dressing for serving).
6. Plate and finish: divide the tossed salad among 4 plates or a single large platter. Sprinkle crumbled goat cheese and toasted pecans over the top, add microgreens or mint if using, and place sliced grilled chicken on top if desired. Drizzle additional vinaigrette as needed and finish with a crack of black pepper.
7. Serve immediately at room temperature or chilled slightly; leftover dressing can be stored in an airtight container in the refrigerator up to 3 days.