Grilled Michigan Cherry and Arugula Salad with Balsamic Glaze
A refreshing salad combining smoky grilled Michigan cherries, peppery arugula, toasted walnuts, and tangy crumbled goat cheese, finished with a sweet balsamic reduction. This american-inspired salads ready in about 30 minutes pairs fresh Michigan cherries, pitted, arugula leaves, toasted walnuts, roughly chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup fresh Michigan cherries, pitted
- 5 cups arugula leaves
- 1/2 cup toasted walnuts, roughly chopped
- 1/3 cup crumbled goat cheese
- 3 tbsp extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Thread 1 cup pitted fresh Michigan cherries onto skewers and brush with 1 tbsp olive oil. Grill cherries for 2-3 minutes per side until grill marks appear and cherries soften; remove and set aside.
- Step 2: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tbsp honey. Bring to a simmer over medium heat and reduce for 8-10 minutes until thickened into a syrupy glaze; remove from heat and cool.
- Step 3: In a large bowl, toss 5 cups fresh arugula with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 4: Arrange dressed arugula on a serving platter, top with grilled cherries, 1/2 cup toasted walnuts, and 1/3 cup crumbled goat cheese.
- Step 5: Drizzle balsamic glaze over the salad just before serving for a balance of smoky, tangy, and sweet flavors.
Frequently asked questions
How long does Grilled Michigan Cherry and Arugula Salad with Balsamic Glaze take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Michigan Cherry and Arugula Salad with Balsamic Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arugula leaves from drying out.
Can I substitute ingredients in Grilled Michigan Cherry and Arugula Salad with Balsamic Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Michigan Cherry and Arugula Salad with Balsamic Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Michigan Cherry and Arugula Salad with Balsamic Glaze?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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