A simple salad of mixed greens with red grapes, pear, almonds, dried sweet cherries, and crumbled feta. Drizzle on a delicious Cherry Balsamic Salad Dressing for the perfect finishing touch!
This recipe is based off a similar salad that I tried a few weeks ago and fell in love with. When reading that there were grapes in the salad I was a little intrigued and thought it might be a little weird. And now, after having that salad and creating this similar one, I’m pretty sure I will put grapes in all my salads from here on out.
What cherry juice goes in this dressing?
The definite star of the dressing is the cherry juice. I recommend using a juice that is 100% black cherry juice.
You can be sure the juice is 100% cherry by reading the ingredients; the only ingredient should be cherries. If it has filtered water, it will be watered down and probably less flavorful.
I’ve used the R.W. Knudsen Just Black Cherry Juice® and highly recommend it (the ingredients read: juice from ripe, whole black cherries). I’ve also used 100% Black Cherry Juice® made by Great Value. Any black cherry juice works as long as you make sure it is in fact, all cherries.
- Use dried cranberries instead of dried cherries. Or use dried tart cherries instead of dried sweet cherries. Dried tart cherries do pair nicely with Cherry Balsamic Salad Dressing.
- Add sliced strawberries to the salad.
- Add a ripe, chopped avocado.
- Candy or toast the almonds or buy pre-roasted honey almonds
- Replace the fresh pear for canned pears if pears aren’t in season.
- Use bleu cheese, Gorgonzola, or goat cheese in place of the feta cheese.
- Replace the sugar with honey in Cherry Balsamic Salad Dressing (start with 1-2 tablespoons honey; honey and white sugar aren’t a 1:1 substitution).
Leftover Cherry Balsamic Salad Dressing
This recipe probably will make more dressing than you’ll want on the actual salad (unless you really love lots of salad dressing).
The dressing stores in an airtight container in the fridge for 5-7 days, so while you could halve the dressing recipe, why not make the full amount and use it on other salads throughout the week?
Drizzle leftover Cherry Balsamic Salad Dressing on any green salads throughout the week. Or get creative and use the leftover dressing in one of these ways!
More fruity salad recipes
- Strawberry Salad with a citrus vinaigrette
- Apple Salad with an apple cider vinaigrette
- Mandarin Orange Salad with an orange poppy seed dressing
- Strawberry Avocado Salad with candied almonds
- Fruit Salad Recipe with tons of mixed fruit!
A simple salad with mixed greens, red grapes, pear, almonds, dried sweet cherries, and crumbled feta. Drizzle o delicious Cherry Balsamic Salad Dressing for the perfect finishing touch!
- 5 tablespoons 100% black cherry juice
- 2 tablespoons balsamic vinegar
- 3 tablespoons white sugar
- 1/4 teaspoon onion powder
- 1/2 teaspoon Dijon mustard don't use regular mustard
- 3 tablespoons good quality olive oil
- 5-6 cups mixed greens (5 ounces)
- 1 large pear, thinly sliced
- 2 teaspoons lemon juice
- 3/4 cup red grapes
- 1/2 cup sliced almonds
- 1/2 cup dried cherries
- 1/3 cup feta cheese
- Optional: sliced strawberries
DRESSING: Combine all the ingredients except the olive oil in a small blender jar; pulse until combined. Drizzle in the olive oil, and pulse again until just combined and emulsified. Alternatively, combine all the ingredients in a mason jar and shake until well combined. You may need to stir up the sugar as it has a tendency to settle on the bottom.
ALMONDS: If desired, toast the almonds (optional) by adding the sliced almonds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat. Stir the almonds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good, but watch carefully to prevent burning. You can also use honey-roasted almonds in this salad.
SALAD: Thinly slice a large pear and toss with the lemon juice. Slice the red grapes in half. Add the sliced pears, sliced grapes, almonds, and dried cherries to the mixed greens.
DRESSING: Toss with the dressing (add to preference, you may not want to add it all) and sprinkle feta cheese on top.
STORAGE: This salad (like most) doesn't make good leftovers. If you aren't eating this immediately, keep the ingredients separate from the dressing and toss right before eating. Top with feta after dressing the salad.
The ingredient quantities are a general guideline. Add more or less of your favorite salad fixings depending on your personal preference.
These calories are for a serving of the salad with dressing. There are only 84 calories in a serving of just the dressing.