Michigan Cherry Salad

Michigan Cherry Salad is a popular salad you'll find on most menus in restaurants all around Michigan. In my version, a mix of leafy greens and fresh basil is topped with sliced apples, red onion, dried cherries, maple candied pecans and walnuts and blue cheese, drizzled in a cider dijon vinaigrette. This recipe yields 4 to 6 entree salads or about 8 smaller side salads.

Course Salads

Cuisine American

Keyword apple, cherry, cider vinegar, Dijon, dressing, Michigan, pecans, walnuts

Prep Time 30

Additional Time 5

Total Time 35

Servings servings

Calories 426

Author Laurie McNamara

Equipment

Ingredients

CIDER DIJON VINAIGRETTE:

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup apple cider vinegar
1½ tablespoons pure maple syrup
1 (heaping) teaspoon dijon mustard
6 tablespoons olive oil

MAPLE CANDIED NUTS:

1/2 cup pecans halves
1/2 cup walnut halves
1/4 cup maple syrup
pinch kosher salt

MICHIGAN CHERRY SALAD:

10 ounces leafy salad greens I use a spring mix and a sweet mix
1/3 cup basil sliced, plus smaller leaves for serving
1 to 2 cosmic crisp or honeycrisp apple cored and sliced
1/2 medium red onion thinly sliced
4 ounces crumbled blue cheese
1/2 cup dried cherries
freshly ground black pepper for serving

US Customary - Metric

Instructions

FOR THE DIJON VINAIGRETTE:

In a glass jar or container with a tight fitting lid, add salt, black pepper, vinegar, dijon, maple syrup and olive oil. Secure the lid, shake well before serving.

FOR THE CANDIED NUTS:

Place the pecans, maple syrup and a pinch of kosher salt into a 10-inch skillet.
Heat on medium-high, stirring often until he syrup caramelizes and thickens and the nuts are toasted. Remove the pan off of the heat and carefully spread the hot candied nuts onto a parchment lined metal sheet pan.

FOR THE SALAD:

Toss the salad greens with basil. Divide the salad greens among individual salad bowls and divide and top with sliced apples, red onion, dried cherries, the maple candied pecans and walnuts and blue cheese.
Alternatively you could serve this in one larger serving bowl.
Then drizzle spoonfuls of the cider dijon dressing over the salad.
Lastly season with fresh black pepper and add some small basil leaves on top.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition