Cherry Chopped Salad with Maple-Mustard Dressing
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Cherry Chopped Salad with Maple-Mustard Dressing is the perfect make-ahead summertime salad. Brussels sprouts, radicchio, quinoa, fresh cherries, and goat cheese create a vegetarian, protein-rich lunch or side dish.
Recipe type: Salad
Serves: 6
  • ¾ cup dry red quinoa
  • 1 lb. Brussels sprouts, trimmed and shredded
  • ½ head radicchio, finely chopped
  • 1½ cups fresh cherries, pitted and halved
  • ½ cup pecan halves, roughly chopped
  • 1 tsp. kosher salt, divided
  • 2 Tbsp. pure maple syrup
  • 1½ Tbsp. Dijon mustard
  • 1 Tbsp. apple cider vinegar
  • ½ tsp. black pepper
  • ¼ cup extra-virgin olive oil
  • 1 Tbsp. fresh thyme leaves
  • 4 oz. crumbled goat cheese
  1. Cook quinoa according to package instructions in salted water or vegetable broth. Let cool until close to room temperature. Transfer to a large bowl.
  2. Add Brussels, radicchio, cherries, pecans, and ½ tsp. of the salt; toss to combine.
  3. Combine maple syrup, mustard, vinegar, remaining ½ tsp. salt, and black pepper in a bowl; stir with a whisk. Gradually stream in olive oil, whisking continuously. Stir in thyme and pour dressing over salad; toss to combine. Top salad with goat cheese and serve.
Recipe by Dishing Out Health at