There’s something undeniably joyful about a dish that tastes like summer and feels good to eat. This Cherry-Pistachio Power Salad has become one of my go-to recipes during cherry season—a vibrant, satisfying salad that’s as nourishing as it is refreshing. With sweet, juicy cherries, the subtle crunch of salted pistachios, and the surprising brightness of fresh mint, each bite offers a delightful mix of flavors and textures. It’s built on a base of fluffy quinoa, a powerhouse grain rich in protein and fiber, making it a complete and energizing meal all on its own.
What brings it all together is the simplest dressing: just fresh-squeezed lemon juice and a drizzle of high-quality olive oil. That little combination adds a tangy brightness and silky richness that lets the fresh ingredients shine without overpowering them. I love making a big batch of this salad to keep in the fridge—it holds up beautifully for a few days and makes the perfect quick lunch or light dinner on a warm summer evening. Whether you’re serving it at a picnic, packing it for a work lunch, or just enjoying it on the porch with a glass of iced tea, this salad brings seasonal ingredients together in the most delicious way.
Cherry-Pistachio Power Salad
Ingredients
- 1 cup dried quinoa
- 1 3/4 cup water or bone broth
- 1 lb. fresh cherries about 2 cups pitted and sliced in half
- 1/2 cup pistachios roasted and salted
- 1/4 cup red onion or 1 small shallot minced
- 1/4 cup fresh mint chopped
- 2 Tbs apple cider vinegar
- juice and grated peel of 1 large lemon
- 2 Tbs. olive oil
- 1/2 tsp sea salt and cracked pepper
- 2 cups thinly sliced kale or arugula
Instructions
- In a medium size pot, add dry quinoa and water or bone broth, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat, uncover, and let set 10 -15 minutes, fluff with a fork. Let cool completely.
- In a large mixing bowl combine the cooked and cooled quinoa, cherries, pistachios, shallot or onion, mint and arugula and/or kale.
- In a small bowl whisk together the apple cider vinegar, lemon juice and peel, olive oil and salt & pepper.
- Add the dressing to the salad and mix well.
- Serve at room temperature or chilled.
- This salad keeps well in the refrigerator for up to 5 - 6 days.
I’ve found it so helpful to have salads like this one made up and ready during the busy summer months. When the days are full and time slips away, having nourishing food within reach makes all the difference. Packing this salad into canning jars is one of my favorite tricks—individual portions are ready to grab and go, while a larger jar is perfect for a spontaneous picnic or quick dinner on the porch. Preparing wholesome meals ahead of time helps keep nutrition high and food costs manageable, and it makes choosing real, beautiful food the easy choice—even on the busiest days.
