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.

Gah! This salad. Filled with fall flavors and with lots of delicious goodies.

If you’re ever in the Mitten and see this on the menu, order it asap! In my version, spring greens tossed with fresh basil is topped with sliced Michigan apples, dried cherries, thinly sliced red onion, blue cheese, homemade maple candied walnuts and pecans, all drizzled with a cider dijon vinaigrette that’s sweetened with maple syrup. For extra protein, I add grilled or leftover roasted chicken.

Seriously, what’s not to love?!

To Make This Michigan Cherry Salad You Will Need:

cider dijon vinaigrette:

• kosher salt – Enhances the flavors of this dressing.
• freshly ground black pepper – This will add some subtle bite and flavor.
• real maple syrup – Lends sweetness and flavor.
• cider vinegar – For tang and acidity.
• dijon mustard – Helps with emulsion and also gives the dressing a nice tanginess.
• olive oil – Lends richness and flavor.

for the maple candied nuts:

• pecan halves and walnuts – I like the blend of texture and flavors.
• maple syrup – Thickens, caramelizes and candies the nuts.
• kosher salt – Lends flavor and balances the sweetness.

for the salad:

• leafy salad mix – Use your favorite. I used a blend of spring greens and sweet greens.
• basil (fresh) – Lends bright herbaceous freshness.
• apple – Use cosmic crisp or honeycrisp apples.
• small red onion – Thinly sliced and, this part is optional, soaked in ice water to remove some of the strong bite.
• blue cheese – Adds creaminess and sharp, earthy and tangy flavor.
• dried cherries– Has chewy texture and delicious sweet and tart flavor.
• maple candied nuts – Adds nutty flavor, sweetness and crunch.
• freshly ground black pepper – Add subtle bite and flavor.

Make the Dressing:

Now for the dressing! In. a glass jar or container. with. a.  tight-fitting lid, measure and add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup cider vinegar, 1-1/2 tablespoons maple syrup, 1 heaping teaspoon Dijon mustard, and lastly, pour in 6 tablespoons of olive oil.

Secure the lid and shake well to combine.

Make The Candied Nuts:

Lately, I’ve been all about candying nuts. First it was candied almonds, then these honey candied pistachios and now maple candied pecans but hey, walnuts work here too. These are ridiculously easy and only take 3 simple ingredients.

Start by adding 1/2 cup each of pecans and walnuts to a 10-inch skillet. Then pour in 1/4 cup of real maple syrup and a pinch of sea or kosher salt.

Next heat on medium-high and stir often.

Once the maple syrup caramelizes and thickens and the nuts are toasted, then remove from the heat and carefully transfer the hot nuts to a parchment paper lined sheet pan. They’ll harden as they cool.

Build The Salad:

Toss 10 ounces of your desired salad greens (I’m using part spring mix, part sweet mix and a handful of micro greens) with 1/3 cup sliced basil. My neighbor and friend told me that she adds fresh basil to her Michigan Salad and I’ve done so ever since.

Divide the salad greens among individual salad bowls and divided and top with 1 to 2 sliced cosmic crisp or honeycrisp apples, 1/2 of a medium red onion – thinly sliced, 1/2 cup dried Michigan cherries, divide the maple candied pecans and walnuts and 2 to 3 ounces crumbled gorgonzola.

Alternatively you could serve this in one larger serving bowl.

Then drizzle spoonfuls of the cider dijon dressing over the Michigan cherry salad.

Lastly season with fresh black pepper and add some small basil leaves and prepare to fall in love.

This is what salad perfection looks like.

It’s a gorgeous salad and every single one of these ingredients work harmoniously together. Basically, t’s late summer and early fall’s best salad.

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Enjoy! And if you give this Michigan Cherry Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on September 13, 2017 and has been updated with clear and concise instructions, new photography and helpful information.