Cherry & Arugula Salad with Feta and Candied Almonds Recipe
This Cherry & Arugula Salad is a fresh and vibrant dish that combines the peppery bite of arugula with sweet Bing cherries, salty feta cheese, crunchy candied almonds, and a tangy balsamic vinaigrette. Perfect for a light lunch or a side salad, it’s quick to prepare and celebrates the flavors of peak-season cherries with a delightful mix of textures and tastes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 5 ounces baby arugula or baby spinach
- 1 cup quartered Bing cherries, pitted and stemmed
- 4 ounces feta crumbles or goat cheese
- ⅓ cup dried cherries
- ½ cup candied almonds
- 1 large carrot, peeled and shaved
- ¼ cup balsamic vinaigrette (homemade or store-bought, e.g., Panera’s Balsamic Vinaigrette)
Candied Almonds
- 3 tablespoons brown sugar
- 1 tablespoon water
- 1 tablespoon unsalted butter
- ½ cup sliced almonds
Instructions
- Make the candied almonds: Lay a flat piece of parchment paper down on your workspace. In a nonstick skillet over medium heat, combine brown sugar and water. Cook the mixture until it bubbles and the sugar melts completely. Stir in the unsalted butter until incorporated. Add the sliced almonds and stir until they’re coated with the caramelized sugar mixture. Immediately transfer the almond mixture onto the parchment paper and spread it out gently using a spatula. Allow it to cool completely for at least 10 minutes, then break it into pieces and set aside.
- Prepare the salad ingredients: De-stem and pit the Bing cherries, then cut them into quarters. Peel the large carrot and shave it into thin strips using a vegetable peeler. Make sure all ingredients are fresh and ready for assembling.
- Assemble the salad: In a large bowl, combine the baby arugula, quartered cherries, shaved carrot, dried cherries, feta crumbles, and the prepared candied almonds. Add the balsamic vinaigrette dressing and toss the salad gently to coat all ingredients evenly. Adjust the amount of dressing to your preferred taste, keeping in mind that it’s easier to add more than to remove excess.
- Serve immediately: Serve the salad fresh to enjoy the crisp textures and the combination of sweet, salty, and peppery flavors at their best.
Notes
- Use ripe, fresh Bing cherries for the best flavor and texture in the salad.
- For a quicker option, store-bought candied almonds can be used instead of making your own.
- The salad is best served immediately to maintain the freshness of the arugula and the crunchiness of the almonds.
- You can swap arugula with baby spinach if you prefer a milder leaf.
- Adjust the amount of balsamic vinaigrette to suit personal preference, adding more if desired.
