Roasted Cherry Salad

Roasting is a great way to extend the shelf life on fruits that are starting to get a little soft.

Serves: 4Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 cup cherries, pitted
  • 1 teaspoon olive oil
  • 1⁄4 teaspoon dried thyme
  • 1⁄4 teaspoon coarse salt
  • 1⁄4 teaspoon ground black pepper
  • 8 ounces Baby Spinach
  • 1⁄4 cup red onion, thinly sliced
  • 1⁄4 cup toasted almond slivers
  • 4 ounces crumbled goat cheese
  • Balsamic vinaigrette


  • Heat oven to 425°F.
  • Place cherries on a rimmed baking sheet; toss with olive oil, thyme, salt and pepper.
  • Bake 12-15 minutes until slightly softened and starting to release juices. Allow to cool 10 minutes.
  • Place spinach in a large bowl, add onions, almonds, goat cheese, cherries and desired amount of vinaigrette. Toss gently to combine. Refrigerate leftovers.