There is something truly magical about the Cherry Chopped Salad with Maple-Mustard Dressing Recipe that instantly brightens up any meal. This salad bursts with vibrant colors, from the deep red cherries to the bright green Brussels sprouts and the creamy crumbled goat cheese. The balance of sweet cherries, nutty pecans, and the bold, tangy maple-mustard dressing makes every bite irresistibly fresh and flavorful. Whether you’re looking for a light lunch, a stunning side dish for dinner, or something to wow guests at your next gathering, this recipe blends simplicity and sophistication perfectly.

Ingredients You’ll Need

A white bowl on a white marbled surface holds a colorful salad arranged in five clear sections: dark red halved cherries on the left, bright shiny pecan nuts below them, deep red and white chopped radicchio on the bottom right, light green shredded lettuce on the top right, and a large pile of reddish-brown cooked quinoa at the top. A woman's hand pours light golden dressing from a small white pitcher onto the quinoa in the center of the bowl. The textures range from smooth and juicy cherries to crunchy pecans, leafy greens, and fluffy quinoa. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this Cherry Chopped Salad with Maple-Mustard Dressing Recipe is delightfully straightforward, yet each component plays a crucial role. From the wholesome quinoa providing a nutty base, to the fresh cherries adding bursts of juicy sweetness, and the crunchy pecans giving that lovely texture contrast, every single ingredient shines and complements the rest.

3/4 cup dry red quinoa: This protein-packed grain adds a subtle earthy flavor and fluffy texture.
1 lb. Brussels sprouts, trimmed and finely shredded: Offers a crisp, slightly bitter freshness that balances the sweetness.
Kosher salt and black pepper: Essential for seasoning and bringing out the salad’s flavors.
1/2 head radicchio, finely chopped (optional): Adds a vibrant purple color and a touch of bitterness; celery is a great substitute for crunch.
1 1/2 cups fresh cherries, pitted and halved or quartered: The star of the salad, delivering juicy, natural sweetness.
1/2 cup toasted pecan halves, roughly chopped: Provides rich, buttery crunch with a toasty depth.
2 Tbsp. pure maple syrup: Sweetens the dressing naturally with a warm, caramel note.
1 1/2 Tbsp. Dijon mustard: Brings a tangy, slightly spicy kick to balance sweetness.
1 Tbsp. sherry vinegar (or apple cider vinegar): Adds bright acidity to lift the flavors.
1/3 cup extra-virgin olive oil: Creates a luscious and silky dressing base.
1 tsp. finely chopped fresh tarragon or thyme: Herbaceous notes that add complexity and freshness.
4 oz. crumbled goat cheese (or feta): Creamy and tangy, it rounds out the salad with a delightful richness.

How to Make Cherry Chopped Salad with Maple-Mustard Dressing Recipe

Step 1: Cook the Quinoa

Start by cooking the quinoa according to the package instructions in salted water. This step is crucial for getting that fluffy, light texture that will serve as a hearty base in the salad. Once cooked, the quinoa will absorb flavors and blend seamlessly with the Brussels sprouts later on.

Step 2: Prepare Brussels Sprouts and Combine with Quinoa

While the quinoa cooks, finely shred the trimmed Brussels sprouts—they add beautiful crunch and freshness. Toss the warm quinoa with the shredded Brussels in a large bowl; the residual heat will gently soften the Brussels, making the texture more tender but still crisp, a wonderful balance.

Step 3: Add Chopped Radicchio, Cherries, and Pecans

Next, incorporate the finely chopped radicchio or celery for extra crispness and color. Add in the freshly pitted cherries, which offer juicy bursts of sweetness that perfectly contrast the greens. Finally, toss in toasted pecans for their toasty crunch, which also adds a lovely nutty flavor to the mix. Season everything with a pinch of kosher salt to bring all the components together.

Step 4: Make the Maple-Mustard Dressing

In a liquid measuring cup or small bowl, blend the pure maple syrup, Dijon mustard, sherry vinegar, herb of choice (tarragon or thyme), ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk these together, then slowly drizzle in the extra-virgin olive oil while continuously whisking to emulsify the dressing, creating a creamy, smooth texture that coats the salad beautifully.

Step 5: Dress the Salad and Add Cheese

Pour your homemade maple-mustard dressing over the salad and toss gently but thoroughly to make sure every bite is packed with flavor. Finish by scattering crumbled goat cheese or feta over the top. The cheese adds that final luscious tang that elevates this dish from simple salad to savory showstopper.

How to Serve Cherry Chopped Salad with Maple-Mustard Dressing Recipe

Garnishes

To make your Cherry Chopped Salad with Maple-Mustard Dressing Recipe even more enticing, consider topping it with extra pecan halves or a sprinkle of fresh herbs such as chopped tarragon or thyme. These garnishes not only enhance the appearance but also refresh the palate with each new bite.

Side Dishes

This salad pairs wonderfully as a side with grilled chicken, roasted salmon, or even alongside a hearty quinoa bowl. Its bright flavors and varied textures make it a versatile companion for both light and more protein-rich dishes, adding a refreshing lift to your meal.

Creative Ways to Present

For an eye-catching presentation, serve this salad in individual mason jars or neatly in crisp lettuce cups for a fun appetizer twist. You could also layer the ingredients in a clear bowl to showcase the vivid colors before tossing at the table, making dining feel interactive and special.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store the Cherry Chopped Salad with Maple-Mustard Dressing Recipe in an airtight container in the refrigerator. It will keep fresh for up to three days. The flavors actually meld beautifully overnight, so it tastes even better the next day.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended because the texture of fresh cherries and Brussels sprouts will change after thawing. Instead, plan to consume within a few days or prepare smaller portions.

Reheating

There’s no need to reheat this salad since it’s meant to be enjoyed chilled or at room temperature. If you prefer, warming the quinoa separately and then tossing it into the salad just before serving can bring a comforting warmth without compromising freshness.

FAQs

Can I use frozen cherries for this recipe?

Fresh cherries are preferred for their firm texture and bright flavor, but if frozen cherries are all you have, thaw and drain them well to avoid extra moisture making the salad soggy.

What can I substitute for goat cheese?

If you’re not a fan of goat cheese, creamy feta is an excellent alternative that brings a similar tangy creaminess. For a dairy-free option, try crumbled firm tofu or omit cheese altogether and add extra nuts for texture.

Is it possible to make this salad vegan?

Absolutely! Simply swap out the goat cheese for a plant-based cheese or nutritional yeast, and ensure your maple-mustard dressing uses a vegan-friendly mustard. All other ingredients are naturally vegan.

Can I prepare the dressing in advance?

The maple-mustard dressing can be mixed ahead and stored in the refrigerator for up to a week. Just give it a quick whisk to re-emulsify before tossing it into the salad.

How can I get Brussels sprouts finely shredded?

The easiest way is to use a sharp chef’s knife or mandoline slicer to cut the Brussels sprouts thinly. This way, they blend well with quinoa and other ingredients to give a fine, uniform texture.

Final Thoughts

There is a joyful satisfaction in preparing and sharing the Cherry Chopped Salad with Maple-Mustard Dressing Recipe. Its delightful mix of textures, colors, and bright flavors truly makes it a memorable dish. I encourage you to try this recipe soon—it’s guaranteed to become a favorite for both everyday meals and special occasions.