Fresh Cherry & Toasted Pine Nut SaladRecipe Blog Post
1 ½ cups halved and pitted cherries
1 cup blueberries
3 – 4 cups fresh baby spinach
1/3 cup pine nuts
1/3 cup crumbled goat cheese (or vegan goat cheese)
¼ cup O&V Blood Orange Oil *
2-3 tablespoons O&V Cherry Almond Vinegar *
½ tablespoon honey or Runamok Maple Syrup *
½ teaspoon Dijon Mustard
Salt and Pepper to taste
In a small saucepan over medium low heat, lightly toast the pine nuts till slightly golden. Halve, pit and then slice the cherries.
In a small bowl whisk together the vinaigrette by combining the oil, vinegar, mustard, honey/maple syrup, salt and pepper to taste.
Add the washed and dried spinach to a large bowl. Gently toss with 2-3 tablespoons of the vinaigrette. Arrange on 4 plates.
Top the spinach with the sliced cherries, blueberries, sprinkle with the cooled pine nuts, and the goat cheese crumbles. Drizzle with a little more of the dressing and serve immediately (you may not need all the dressing).
Active time 15 minutes Total Time: 15 minutes
* The Blood Orange Oil and Cherry Almond vinegar add amazing sweet and citrusy notes to this salad. For more tartness in your dressing, you can substitute with an Unflavored EVOO. The vinegar is harder to replace, without changing out the flavors completely, but any high-quality fruity vinegar may be substituted. The Runamok Maple Syrup may be purchased at most Oil & Vinegar stores.
Categories: Soups & Salads Gluten Free, Dairy Free Option, Vegetarian, Vegan, Seasonal Salad, Red-White-Blue Salad, Easy Entertaining, Mediterranean Diet, Plant Based, Fruit Forward Salad, Blueberries, Cherries, Cherry Almond Vinegar, Blood Orange Oil, Pine Nuts, Spinach Salad, Dijon Mustard, Runamok Maple Syrup,