Joanna Gaines' Arugula and Dried Cherry Salad

Arugula and Dried Cherry Salad

byJoanna Gaines
Total 45 mins, includes cooling time
Active 45 mins
Makes 4 to 5 servings
“This salad strikes that sweet spot between simple and elevated. It's all the more enjoyable because it surprises people with unexpected flavors. Arugula is a peppery green, so combining it with cherries gives this recipe a nice blend of sweet and spice. Since the prep work for the cherries can happen the night before, this side is a favorite of mine whenever I'm hosting. I like to pair it with whitefish or grilled chicken, but really, it's delicious on the side of anything.” – Joanna Gaines, Magnolia Table, Volume 3
  • ½ cup apple cider vinegar
  • 4 ounces dried tart cherries
  • 5 ounces baby arugula
  • ½ cup chopped toasted almonds
  • 4 ounces crumbled Gorgonzola cheese (about 1 cup)
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon crushed red pepper flakes
  • 1 small garlic clove, grated
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
    1. Add the apple cider vinegar and ½ cup of water to a small bowl with a lid and stir in the cherries. Cover and let sit at room temperature for 6 hours or up to overnight. Alternatively, microwave the mixture for 1 minute and let stand at room temperature for 30 minutes. The cherries will plump slightly and soak up some of the vinegar mixture.
    2. When ready to make the salad, add the arugula, almonds, and Gorgonzola to a large bowl.
    3. Drain the vinegar mixture from the cherries into a small jar with a lid, reserving the cherries. To the jar, add the olive oil, 1 tablespoon of water, the mustard, pepper flakes, garlic, salt, and pepper. Shake well.
    4. Add half the dressing to the salad, toss well, and taste. Add more dressing if desired. Top with the cherries and serve.