I picked up a bag of fresh cherries the other day. These sweet little fruits always feel like such a treat, and I love coming up with new ways to serve them. So I came up with something a little fancy, but not fussy, to let them shine. That’s how this Arugula Spinach Salad with Cherries and Goat Cheese came to life.

It’s incredibly easy to throw together, but it tastes like something you’d find at a charming little bistro. In fact, while Mark and I were enjoying it with dinner, he said, “You know, we need to go out to dinner soon. We haven’t had a nice dinner out in a while.” I asked, “Wait… is this your way of saying you didn’t like the salad?” He laughed and said, “No! It tastes like we’re already out at a fancy restaurant.” I’ll take that!

With peppery arugula and mild baby spinach, juicy cherries, creamy goat cheese, and a handful of my spiced walnuts for crunch, this salad is a celebration of summer flavors. It’s then tied together with a quick homemade balsamic vinaigrette with a splash of orange. 

Simple to make, beautiful to serve, and oh-so-satisfying.

What You Will Need to Make This Salad

Arugula

This peppery little green is often found in Mediterranean dishes. You may also hear it referred to as “rocket,” which comes from the Italian word “rucola” and grows wild throughout the country. It’s pretty easy to grow in a garden bed or even a small container garden.  

Baby Spinach

With a milder and slightly sweet flavor, baby spinach mellows the arugula a bit. Both contain a variety of antioxidants, including lutein and zeaxanthin, which are beneficial for the eyes and brain, as well as vitamins A, C, and K.

Cherries

These sweet little red fruits are filled with fiber, antioxidants, and vitamin C. Those antioxidants help protect against inflammation and cell damage, may protect our hearts and brain, and the juice from tart cherries may help with sleep and reduce joint pain after exercise.

Red Onion

Aside from the pop of color that red onions add, they also provide a nice zesty bite. If you want to reduce the bite a bit, soak the cut onion in ice water for 10-15 minutes before adding it to your salad. The water will pull out some of the sulfur compounds that make them a bit pungent!

Goat Cheese

This creamy cheese is a good source of protein and slightly lower in fat than other types of cheese. It is also lower in lactose than other types of cheese, making it easier for some people to digest. 

Spiced Walnuts

My sweet and spicy walnuts add a nice crunch with a little bite to this salad, and since I always have a container of them on my counter, they are easy to throw in. Walnuts add some healthy fat and omega-3s as well!

Orange Balsamic Vinaigrette Dressing

A homemade balsamic vinaigrette tops off this delicious salad. A vinaigrette dressing is easy to make, just watch my video below and try it yourself. Of course, you can use bottled dressing if you prefer, but I’d suggest adding a little splash of orange juice for an extra flavor boost. 

How to Make the Salad

Step 1 – Soak the Onions

Slice the red onions and place them in a bowl of ice water to soak while you make the dressing. This will give them time to mellow a bit. Drain them before adding to the salad.

Step 2 – Make the Dressing

This Orange Balsamic Vinaigrette dressing is quick and easy. I put all the ingredients in a small mason jar and shake it to combine. It makes storing it easy, too. You can learn more here or just watch the video below!

Step 3 – Assemble the Salad

Start with a bed of greens. If you need to, gently tear some of the larger pieces to make them easier to eat.

Then add the pitted, halved cherries, onions, crumbled goat cheese, and the walnuts. Drizzle some of the dressing over the top and toss it to coat the greens and other ingredients. 

Variations

• Mix up the greens and use spring mix or add baby kale. The darker the green, the better the flavor.

• Instead of goat cheese, you could use feta or fresh mozzarella.

• You can use bottled dressing if you don’t want to make your own. I’d just add a splash of orange juice to it to get that fresh orange flavor.

Storage Tips

The salad dressing will keep in the fridge for a week or two. Store it in the mason jar you made it in.

Arugula Spinach Salad can be made ahead and stored in the refrigerator, just don’t add the dressing until right before serving it. You may also want to store the cut cherries separately and add them right before serving as well.

Other Recipes You Will Love

If you like green leafy salads, try my Spinach and Kale Salad with Pomegranate Dressing

If you are all about ways to use fresh cherries, this Quinoa Salad with Fresh Cherries and Walnuts may be right up your alley.