Roast Cherry Salad


by: she cooks she gardens

This gorgeous summer salad utilises the best of the summer harvest - cherries, dill and crispy cos lettuce. Paired with salty goats curd, this salad would be right at home on the Aussie Christmas table.


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serves: 2

1 cup cherries, pitted and stems removed

1/4 small baguette, cut into pieces

100g of goats chevre

1 tbspn of dill, roughly chopped

1/4 cup hazelnuts

4-5 leaves cos lettuce rinsed and cut into ribbons

2-3 tbspns of white balsamic vinegar

salt & pepper to taste

Nutrition Facts
Roast Cherry Salad

Servings Per Recipe: 2

Amount per Serving

Calories: 474

  • Total Fat: 27.7 g
  •     Saturated Fat: 13.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 52.7 mg
  • Sodium: 267 mg
  • Total Carbs: 38 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 18.7 g
  • Protein: 20.4 g

how is this calculated?

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1.  Heat oven to 180 degrees centigrade.

2.  Pop cherries in an ovenproof dish.

3.  Meanwhile, spread a small amount of chevre onto each piece of bread and place on an ovenproof tray with the hazelnuts.

4.  Put cherries, bread and nuts in the oven and roast for about 20 minutes or until the bread is golden and the skins start coming off the hazelnuts.

5.  In a large bowl add the lettuce and dress with the balsamic vinegar.

6.  Remove cherries, bread and nuts from the oven and set aside to cool for a moment.

7.  Add the cherries (including the juices) straight to the bowl with the bread and toss well to coat in dressing.

8.  Rub off the skins of the hazelnuts with your thumb and add to the bowl.

9.  Toss well and then garnish with dill.

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looks yummy and healthy

Evelyn M


Kathy M


Great recipe!