A fresh and elegant spring salad featuring sweet roasted cherries, creamy burrata, and peppery arugula—perfect for celebrating May’s bounty.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes
Ingredients:
2 cups fresh cherries, pitted and halved
1 tbsp olive oil
1 tsp balsamic vinegar
4 cups arugula (or mixed spring greens)
8 oz burrata cheese, torn into pieces
¼ cup toasted pistachios (or almonds)
¼ cup fresh basil leaves, torn
2 tbsp honey (for drizzling)
Salt & freshly ground black pepper to taste
Balsamic glaze, for drizzling
Instructions:
Preheat oven to 400°F.
On a lined baking sheet, toss cherries with olive oil and balsamic vinegar. Roast for 10-12 minutes until soft and slightly caramelized. Let cool slightly.
Arrange arugula on a serving platter. Scatter roasted cherries over the greens.
Tear burrata into bite-sized pieces and place on top.
Sprinkle with toasted pistachios and fresh basil.
Drizzle with honey and balsamic glaze. Season with salt and pepper.
Serve immediately and enjoy!
Serving Suggestions:
Pair with grilled sourdough bread for a rustic touch.
Enjoy alongside a glass of rosé or sparkling lemonade.
Add thinly sliced prosciutto for a savory balance.
DOWNLOAD THE RECIPE
Tools of the Trade:
Pit Perfect: Effortlessly Prep Cherries & Olives Without the Mess 
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