Mitten Cherry Salad Recipe

Prepare Greens

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Place the dried greens in a large serving bowl and gently toss to loosen.

Prepare Cherries

If using fresh cherries, pit and halve them. If using frozen cherries, thaw briefly and drain any excess liquid, then halve if not already halved. Reserve 2 tablespoons of halved cherries for garnish and add the rest to the bowl with greens.

Add Cheese and Onion

Thinly slice the red onion and separate into rings. Add the sliced onion, crumbled feta, and torn mint leaves (if using) to the bowl with the greens and cherries.

Add Pecans

If using store-toasted pecans, add 1/2 cup coarsely chopped pecans to the salad. If toasting your own (see next section), add them after toasting and cooling slightly.

Toast the pecans in a dry skillet over medium heat for 3–5 minutes, shaking or stirring frequently, until fragrant and lightly browned. Alternatively, toss pecan halves with 1/2 teaspoon melted butter or olive oil and a pinch of salt and spread on a baking sheet; toast at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant. Remove from heat and let cool, then coarsely chop. Use immediately in the salad.

Make the Vinaigrette

Place 1/2 cup pitted cherries in a blender or jar for an immersion blender. Add 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey (or maple syrup), 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Blend until smooth. If the dressing is too thick, add up to 1 tablespoon water, 1/2 tablespoon at a time, until it reaches a pourable consistency. Taste and adjust seasoning with salt, pepper, or a touch more honey if needed.

Strain (optional)

For a silkier dressing, pass the blended vinaigrette through a fine-mesh sieve into a bowl, pressing on solids to extract flavor. Discard any remaining solids.

Just before serving, drizzle about 3–4 tablespoons of the cherry vinaigrette over the salad (reserve extra dressing to serve on the side). Gently toss to coat the greens evenly, being careful not to bruise the leaves.

Transfer the dressed salad to individual plates or leave in the serving bowl. Sprinkle the toasted pecans, the reserved halved cherries, and additional crumbled feta over the top for garnish. Finish with a couple of torn mint leaves if desired.

Serve immediately so the greens remain crisp. Pass remaining vinaigrette at the table.