Grilled Cherry Arugula Almond Crumble (Printable)
Fresh grilled cherries, peppery arugula, goat cheese, and toasted almond crumble drizzled with balsamic vinaigrette.
# List of ingredients:
→ Almond Crumble
01 - ½ cup raw almonds, roughly chopped
02 - 1 tablespoon olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
→ Salad Components
05 - 2 cups fresh cherries, pitted
06 - 6 cups baby arugula, washed and dried
07 - 3 ounces goat cheese, crumbled
08 - ¼ small red onion, thinly sliced
→ Balsamic Vinaigrette
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons balsamic vinegar
11 - 1 teaspoon honey
12 - 1 teaspoon Dijon mustard
13 - ¼ teaspoon salt
14 - ¼ teaspoon black pepper
# Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Toss the pitted cherries with a light drizzle of olive oil. Place them on the grill and cook for 2-3 minutes per side, until lightly charred and softened. Remove from grill and set aside.
03 - In a small skillet over medium heat, combine chopped almonds, olive oil, salt, and black pepper. Toast for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to cool.
04 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
05 - In a large bowl, combine arugula, grilled cherries, and red onion. Drizzle with half of the vinaigrette and toss gently to coat.
06 - Transfer salad to a serving platter or individual plates. Top with crumbled goat cheese and almond crumble. Drizzle with additional vinaigrette to taste.
07 - Serve immediately.
# Expert Advice:
01 -
- Grilled fruit brings out flavors you never knew cherries could hide, turning a simple salad into something restaurant worthy
- The almond crumble stays perfectly crunchy for hours, making this ideal for meal prep or potlucks
02 -
- Grilled cherries release a lot of juice as they cook, so pat them dry briefly before adding to your salad or you will end up with a puddle at the bottom of the bowl
- The almond crumble can be made up to three days ahead and stored in an airtight container, but do not add it to the salad until right before serving
03 -
- Invest in a good cherry pitter the time it saves and the mess it prevents is absolutely worth the drawer space
- Make double the vinaigrette and keep it in a jar near the front of your fridge for quick weekday salads