Grilled Cherry Salad With Goat Cheese Balsamic Vinaigrette
A vibrant summer salad that mixes tart cherries, crunchy pecans and sweet blueberries.
Accredited Practising Dietitian and Nutritionist
4 servings • 30 minutes
2 tbsp Balsamic Vinegar
1/3 cup Extra Virgin Olive Oil
Salt & Black Pepper (to taste)
2 cups Cherries (pitted and halved)
4 cups Baby Spinach
1 cup Blueberries
1/3 cup Goat Cheese (crumbled)
1 cup Green Lentils (cooked)
1/2 cup Pecans (toasted)
Create your balsamic vinaigrette by combining balsamic vinegar, olive oil, salt and black pepper in a jar. Shake well and set aside.
Preheat grill with medium heat. Place your pitted and halved cherries in a bowl and add 2 tablespoons of the balsamic vinaigrette and toss well. Transfer cherries to a frying pan and cook until slightly browned (about 5 minutes).
Place baby spinach in a large salad bowl. Top with grilled cherries, blueberries, goat cheese, lentils and toasted pecans. Drizzle with desired amount of balsamic dressing and serve. Enjoy!
Serving suggestion: Serve with grilled chicken, fish or haloumi cubes.
Short on Time: Add the cherries to the salad raw and skip step 2.
No dairy: Skip the goat cheese and serve with tofu.
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Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.