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Chopped Salad with Cherries and Brussels

Cherry Chopped Salad with Maple-Mustard Dressing

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.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6


  • 3/4 cup dry red quinoa
  • 1 lb. Brussels sprouts trimmed and shredded
  • 1/2 head radicchio finely chopped
  • 1 1/2 cups fresh cherries pitted and halved
  • 1/2 cup pecan halves roughly chopped
  • 1 tsp. kosher salt divided
  • 2 Tbsp. pure maple syrup
  • 1 1/2 Tbsp. Dijon mustard
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. fresh thyme leaves
  • 4 oz. crumbled goat cheese


  • Cook quinoa according to package instructions in salted water or vegetable broth. Let cool until close to room temperature. Transfer to a large bowl.
  • Add Brussels, radicchio, cherries, pecans, and 1/2 tsp. of the salt; toss to combine.
  • Combine maple syrup, mustard, vinegar, remaining 1/2 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.