Michigan Salad with Raspberry Honey Vinaigrette

Michigan Salad with Raspberry Honey Vinaigrette has field greens tossed with apple, dried cherries, walnuts, blue cheese and a raspberry honey vinaigrette.

Meet my newest and most favorite bowl. I got her as a gift from my sister… does she totally get my obsession with bowls or what!? This bowl is stunning with a metal embossed bottom with glass coating of some sort over top… takes my breath away!

If she had a name it would be Evangeline or Francesca or something really classy and beautiful. It’s definitely not a Hildegard kind of bowl know-what-I-mean? It’s a wide and shallow bowl, and it’s just the right vessel for my most favorite of salads; The Michigan Salad.

In my world a salad must contain one of the following things: A tasty lettuce {obviously}… cheese {duh?}, nuts {any will do} and yummy dressing. Anything else is a bonus! And at my house, if a salad is on the menu for dinner or lunch then I like to add chicken to make it a more of a meal… but you don’t have to. Leave it off for a perfect side salad.

So why is this salad called a “Michigan Salad”? Basically a Michigan salad is a type of green salad you see at restaurants in the Metro Detroit area and other surrounding parts of Michigan. It’s typically topped with dried cherries, blue cheese, and a vinaigrette dressing. Although in every Michigan Salad I’ve ever had there are always walnuts and apples. So those are not to be left out! To me this salad has the perfect amount of all my favorite food groups, so I don’t feel guilty eating it!

The salad goodies. And to think I use to prefer my salads without fruit! Pah… such craziness!

Toasting the walnuts adds warmth to the salad… and it’s a cinch to do! Just add the walnuts to a dry pan and heat over medium low, stirring often until fragrant and toasty. But as soon as you start to smell them pull them off the burner or else you’ll have burned nuts… yuck.

I’m a granny smith kind of gal. I like that they are a little sour and tart… and they work well in this salad. So grab a granny smith apple, wash her up and cut her in half. You’ll only need half of the apple if it’s on the larger side, so just snack on the other half and dip it in Nutella or squeeze a little fresh lemon juice over top and stick it back in the fridge.

Cut the half in half, and then slice out the center core by angling your knife and slicing into the apple.

Then slice the apple halves thin {but not too thin}. Now would also be a good time to squeeze a little lemon juice over top just so they don’t turn brownish.

If my husband and I grill up chicken breasts for let’s say fajitas, we always make a few extra for leftovers like salads or quesadillas etc. But any leftover chicken will do! Just slice into bite size pieces.

Add the whole container of washed arugula or two medium heads of romaine. Either kind of lettuce will do. I’ve been on an arugula kick lately that I can’t seem to shake, not that I’m really trying or anything.

Top with all of those glorious toppings. The apples, chicken, toasted walnuts, dried cherries and blue cheese.

Good heavens…

Toss and set aside, in the fridge if you’d like, now on to making the dressing.

In the past few years I’ve really been into making my own salad dressings. It’s easy and tastes WAY better than the store bought! This “jar” dressing is so easy and super tasty! The only thing about vinaigrette dressings, is that some people like the tang of the vinegar… some find it to zingy… so please taste and adjust by adding more honey to mellow it out or more raspberry vinegar for more of a zing!

In a medium jar {with a tight fitting lid}, add the lemon juice, raspberry vinegar, olive oil, kosher salt and pepper. Secure with the lid tightly.

Shake vigorously. If you want to be more chef-y; you could also add all the ingredients to a bowl, with the exception of the olive oil, then slowly pouring {in a steady stream} add the olive oil… while whisking your heart out. This recipe is more than enough for this salad and you’ll probably have more for leftovers, {which is a good thing}! So just pop it into the fridge, just remember it’s cold in there and after sometime it seperates and solidifies, so take it out a good twenty minutes before using or just run the bottle under some lukewarm water to un-solidify it.

Michigan Salad with Raspberry Honey Vinaigrette l SimplyScratch.com
Plate up some salad and pour the desired amount of dressing over top… and enjoy! Now only if there was matching salad plates to go with the salad bowl!


Enjoy! And if you give this Michigan Salad with Raspberry Honey Vinaigrette recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Michigan Salad with Raspberry Honey Vinaigrette l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Michigan Salad with Raspberry Honey Vinaigrette

Michigan Salad with Raspberry Honey Vinaigrette has field greens tossed with apple, dried cherries, walnuts, blue cheese and a raspberry honey vinaigrette.

Yield: 4 servings



1 5oz container of washed Baby Arugula {or 2 medium heads of Romaine Lettuce, chopped}

1/2 of a medium sized Granny Smith Apple, cored and sliced thin

2 ounces of Walnuts, toasted in a dry pan until fragrant

2 tablespoons of blue cheese, more or less to taste

1 leftover cooked Chicken Breast, sliced into bite sized pieces

1/4 cup of Dried Cherries


1/2 Cup Raspberry Blush Vinegar

3 tablespoons of Fresh Lemon Juice, strained to catch seeds and pulp

3 teaspoons Honey, plus more to taste

2 teaspoons Kosher Salt

Freshly Ground Black Pepper, to taste

1 cup of Olive Oil, any good Olive Oil will do


prep for the salad:Start by adding the entire container of Arugula {or the two chopped heads of romaine} to a large bowl. Top with sliced apple, chicken, toasted walnuts, dried cherries and blue cheese. Toss, plate and drizzle with desired amount of vinaigrette.

For the vinaigrette: Add all the ingredients to a medium sized jar that has a tight fitting lid, shake and taste, adjust if needed. Store any remaining dressing in the fridge; just remember to take it out about 20 minutes before using it again, to thin out from solidifying.

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39 Responses to “Michigan Salad with Raspberry Honey Vinaigrette”

  1. #
    Haley @ The Girly Girl Cooks — February 25, 2011 at 5:25 am

    This is my favorite type of salad to get too! I love this salad and ur dressing looks so good!

  2. #
    Laurie @simplyscratch — February 25, 2011 at 5:46 am

    Thanks Haley! 🙂

  3. #
    Lizzy — February 25, 2011 at 12:08 pm

    Laurie, what a fabulous salad! All my favorite components, too!!

  4. #
    ravienomnoms — February 25, 2011 at 1:42 pm

    Gorgeous pictures! This looks fresh and so tasty!

  5. #
    Pretend Chef — February 25, 2011 at 1:43 pm

    That salad bowl is beautiful! That was so thoughtful of your sister. I crave salads and this one is crave worthy. Homemade dressing is far better than store bought. Yummy!

  6. #
    Peggy — February 25, 2011 at 2:22 pm

    This salad sounds amazing! Love the vinaigrette the best and I'm sure it was the perfect accompaniment to such a beautiful salad!

  7. #
    Sprinkles of Parsley — February 25, 2011 at 5:23 pm

    That vinaigrette sounds amazing!! I'll definitely have to try it! Love the new bowl too- so nice of your sister!

  8. #
    Cheryl and Adam — February 25, 2011 at 6:00 pm

    That is a beautiful, beautiful bowl. We always say we eat with our eyes first and great dishes only make food more appetizing. Great salad!

  9. #
    Sandra — February 25, 2011 at 6:56 pm

    Oh my goodness, that is beautiful looking salad! Amazing flavors..I simply love it!!!

  10. #
    Christina — February 25, 2011 at 9:59 pm

    That bowl is gorgeous! Anything you put in it would look fantastic, but that salad would look great on a paper plate!

  11. #
    Torviewtoronto — February 25, 2011 at 11:57 pm

    this is a delicious vinaigrette and a yummy salad

  12. #
    amanda — February 26, 2011 at 3:51 pm

    my mother in law makes a salad really similar to this and i LOVE it! i can't wait to try out this homemade dressing with it.:) yum.

  13. #
    Kita — February 26, 2011 at 4:11 pm

    That raspberry honey vinaigrette sounds awesome! I really need more salads in my diet.

  14. #
    Travis — February 26, 2011 at 6:52 pm

    Such a refreshing salad. I love vinaigrette's and eager to try this one.

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  15. #
    Brenda — February 26, 2011 at 11:52 pm

    This is great Laurie, and the food buzz accolade is wonderful!

  16. #
    Laurie @simplyscratch — February 27, 2011 at 12:49 am

    Thank you Brenda!!

  17. #
    Pretty. Good. Food. — February 27, 2011 at 2:02 am

    Yum yum yum! That vinaigrette sounds delish!

  18. #
    Rivki Locker (Ordinary Blogger) — February 27, 2011 at 4:53 am

    Congrats on being on the food buzz 9! I'm so pleased to have found your blog today. This recipe looks wonderful and your photos are spectacular. I look forward to seeing more!

  19. #
    Susan Lindquist — February 27, 2011 at 3:36 pm

    Mmmmmm! What a winner of a salad!
    Looks especially nice in Francesca (the perfect name for your classy bowl!).

  20. #
    Mary — March 1, 2011 at 4:26 am

    That salad bowl is stunning, and this salad is the perfect match for it. Dried cherries aren't that easy to find up here, but I am going to have to look for some so I can make Canadian Michigan salad.

  21. #
    gingerbreadcake — March 1, 2011 at 12:12 pm

    What a gorgeous salad and the salad bowl is just beautiful! I LOVE dried cherries in salads. YUM! The raspberry honey vinaigrette looks amazing. I'm definitely making this salad. 🙂

  22. #
    Nichole — March 1, 2011 at 1:57 pm

    one of my favorite salads!!

  23. #
    Brittany — March 1, 2011 at 9:39 pm

    This looks great! Thanks for sharing!

  24. #
    Jill — March 7, 2011 at 12:24 pm

    made this salad yesterday for my daughters Sweet 16 birthday…..YUM! What a hit. It will be our new favorite.

  25. #
    Anonymous — December 17, 2011 at 11:40 pm

    I used pecans instead of walnuts. This recipe is a keeper.

  26. #
    Culinary Collage — January 3, 2012 at 4:39 pm

    From one Michigan gal to another….I just saw this posted on Tasty Recipes and had to check out your site. You have tons of wonderful looking recipes. Happy New Year!

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  38. #
    Sue Terry — October 10, 2017 at 8:42 pm

    This looks so yummy! I will make it soon for my Mom and me…..I have a bowl fetish too! Way too many I never use, you have inspired me to make this salad and start using my beautiful bowls! Thanks. 🙂

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