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Arugula Salad with Dried Cherries and Pistachios

Colin Clark

Servings: 8

The deep, sweet flavor of dried cherries contrasts a bright orange vinaigrette and peppery greens for a salad that gets better and better with each bite.


  • 1/2 cup fresh orange juice
  • 2 Tbs. sherry vinegar
  • 1 Tbs. finely grated orange zest
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 10 oz. baby arugula
  • 10 oz. slender carrots, preferably multiple colors, cut into bite-size pieces
  • 2 oz. (about 1/2 cup) dried cherries, coarsely chopped
  • 2 oz. (about 1/2 cup) pistachios, very finely chopped

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 0
  • Sodium (mg): 180
  • Carbohydrates (g): 15
  • Fiber (g): 3
  • Protein (g): 3


  • In a small bowl, combine the orange juice, vinegar, and zest. Slowly whisk in the olive oil until well combined. Season to taste with salt and pepper.
  • In a large bowl, toss the arugula, carrots, cherries, and half the pistachios with enough dressing to coat well. Season to taste with salt and pepper. Serve the salad topped with the remaining pistachios.


Rate or Review

Reviews (1 review)

  • Cookonsunday | 03/30/2015

    I plan to make this recipe. Are the pistachios raw? Salted? Toasted but no salt? Are the cherries plain or sweetened?

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