11 Delicious Bing Cherry Salad Recipes

There’s something truly special about the sweet, juicy burst of Bing cherries in a fresh salad—it’s like summer on a fork! Whether you’re looking for a quick lunch, a side dish that steals the show, or a healthy dessert option, these 11 Bing cherry salad recipes are about to become your new go-tos. Ready to mix things up? Let’s dive into these delicious creations that celebrate the best of the season.

Bing Cherry and Arugula Salad with Goat Cheese

Absolutely nobody has time for boring salads—this one’s a game-changer with sweet, tangy, and peppery vibes.

Ingredients

• 2 cups of fresh arugula
• 1 cup of Bing cherries, pitted and halved
• A couple of ounces of goat cheese, crumbled
• A splash of balsamic vinaigrette
• A handful of walnuts, roughly chopped
• A pinch of salt

Instructions

1. Grab a large bowl and toss in the arugula—this is your salad base.
2. Scatter the halved Bing cherries over the arugula for that sweet punch.
3. Sprinkle the crumbled goat cheese evenly across the top for creamy bites.
4. Heat a small pan over medium heat, toast the walnuts for 2-3 minutes until fragrant—watch closely to avoid burning.
5. Let the walnuts cool for a minute, then add them to the salad for crunch.
6. Drizzle with balsamic vinaigrette—start with a little, you can always add more.
7. Finish with a pinch of salt to elevate all the flavors.

Delight in the contrast of juicy cherries against the peppery arugula, with creamy goat cheese tying it all together. Serve it alongside grilled chicken or scoop onto crostini for an easy appetizer.

Summer Bing Cherry Salad with Grilled Chicken

Perfect for those sweltering summer days, this salad combines juicy bing cherries and smoky grilled chicken for a dish that’s as refreshing as it is satisfying.

Ingredients

• 2 cups of bing cherries, pitted and halved
• 1 lb of chicken breast
• a couple of cups of mixed greens
• a splash of olive oil
• a handful of crumbled feta cheese
• a drizzle of balsamic glaze
• a pinch of salt and pepper

Instructions

1. Preheat your grill to a medium-high heat, about 375°F.
2. Season the chicken breast with a pinch of salt and pepper on both sides.
3. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
4. While the chicken cooks, toss the mixed greens with a splash of olive oil in a large bowl.
5. Add the halved bing cherries and crumbled feta to the greens, gently mixing to combine.
6. Slice the grilled chicken into strips and lay them on top of the salad.
7. Finish with a drizzle of balsamic glaze over the top for that sweet and tangy kick. Tip: If you don’t have balsamic glaze, a quick reduction of balsamic vinegar with a teaspoon of honey works wonders.
8. Serve immediately for the best texture and flavor. Tip: For an extra crunch, sprinkle some toasted almonds on top.

This salad is a symphony of textures—crisp greens, tender chicken, and the juicy pop of cherries. Try serving it in a hollowed-out watermelon for a show-stopping summer presentation.

Bing Cherry and Quinoa Salad with Almonds

Packed with flavor and crunch, this salad is your next meal prep hero. Perfect for lunches or a light dinner, it’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• A splash of olive oil
• A couple of cups Bing cherries, pitted and halved
• A handful of almonds, roughly chopped
• A squeeze of lemon juice
• A pinch of salt

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
4. While the quinoa cooks, pit and halve a couple of cups of Bing cherries.
5. Roughly chop a handful of almonds for that perfect crunch.
6. In a large bowl, toss the cooked quinoa with a splash of olive oil, the Bing cherries, and almonds. Tip: Adding the olive oil while the quinoa is still warm helps the flavors meld.
7. Finish with a squeeze of lemon juice and a pinch of salt, tossing gently to combine. Tip: Taste and adjust the lemon or salt if needed, but remember, the cherries add natural sweetness!

Bright and bursting with juicy cherries, this salad has a delightful contrast of textures from the fluffy quinoa and crunchy almonds. Serve it over a bed of greens for an extra veggie boost or alongside grilled chicken for a heartier meal.

Bing Cherry Spinach Salad with Balsamic Vinaigrette

Packed with flavor and crunch, this salad is your next go-to for a quick, healthy fix. Perfect for summer picnics or a light lunch that doesn’t skimp on taste.

Ingredients

• 4 cups of fresh baby spinach
• 1 cup of Bing cherries, pitted and halved
• 1/4 cup of crumbled feta cheese
• 1/4 cup of sliced almonds
• 2 tbsp of olive oil
• 1 tbsp of balsamic vinegar
• A pinch of salt
• A dash of black pepper

Instructions

1. Grab a large bowl and toss in the 4 cups of fresh baby spinach.
2. Add the 1 cup of Bing cherries, pitted and halved, to the bowl.
3. Sprinkle the 1/4 cup of crumbled feta cheese and 1/4 cup of sliced almonds over the top.
4. In a small bowl, whisk together the 2 tbsp of olive oil and 1 tbsp of balsamic vinegar until well combined.
5. Drizzle the dressing over the salad, then add a pinch of salt and a dash of black pepper.
6. Toss everything together gently to coat the salad evenly without bruising the spinach.

With every bite, you’ll get the sweet pop of cherries, the creamy tang of feta, and the crunch of almonds. Serve it on a sunny patio for that extra vibe.

Bing Cherry and Kale Salad with Lemon Tahini Dressing

Viral salads don’t just happen—they’re crafted. This one? A crunchy, sweet, and tangy masterpiece that’ll have your taste buds dancing. Let’s dive in.

Ingredients

• 2 cups of chopped kale, stems removed
• 1 cup of Bing cherries, pitted and halved
• A splash of lemon juice
• 2 tbsp of tahini
• A drizzle of olive oil
• A pinch of salt
• A couple of cracks of black pepper

Instructions

1. Grab a large bowl and toss in the chopped kale. Massage it with your hands for about 2 minutes until it’s softer and darker in color—this step is key for removing bitterness.
2. Add the halved Bing cherries to the bowl with the kale. They’re the sweet counterpoint to the kale’s earthiness.
3. In a small bowl, whisk together the lemon juice, tahini, olive oil, salt, and black pepper until smooth. Taste it? Adjust the lemon or salt if needed.
4. Pour the dressing over the kale and cherries. Toss everything together until evenly coated. Let it sit for 5 minutes to let the flavors meld.
5. Serve immediately or chill for up to an hour for a crisper texture. The cherries will bleed a little color, making the dish as pretty as it is tasty.

Ready to wow? The kale’s crunch against the juicy cherries, all slicked in that creamy, lemony dressing, is a texture dream. Try topping it with toasted almonds for an extra crunch or serve it alongside grilled chicken for a heartier meal.

Bing Cherry and Avocado Salad with Lime Dressing

Vibrant and fresh, this salad is your next go-to for a quick, healthy fix. **Toss** together the sweet and creamy for a bite that pops with flavor.

Ingredients

• 2 cups of bing cherries, pitted and halved
• 1 ripe avocado, cubed
• A couple of cups of mixed greens
• A splash of olive oil
• 1 lime, juiced
• A pinch of salt
• A drizzle of honey

Instructions

1. **Grab** a large bowl and **toss** in the mixed greens.
2. **Add** the bing cherries and avocado cubes to the bowl.
3. **Squeeze** the lime juice over the top for that zesty kick.
4. **Drizzle** with olive oil and honey, then **sprinkle** a pinch of salt.
5. **Gently mix** everything together until well combined. Tip: Use your hands to toss the salad gently to keep the avocado from mushing.
6. **Let it sit** for 5 minutes before serving to let the flavors meld. Tip: If you’re prepping ahead, add the avocado last minute to prevent browning.
7. **Serve** immediately for the freshest taste. Tip: For an extra crunch, throw in some toasted almonds right before serving.

Bright and juicy cherries meet buttery avocado in a dance of flavors. **Serve** this on a sunny patio or pack it for a picnic—it’s as versatile as it is delicious.

Bing Cherry and Cucumber Salad with Mint

Elevate your salad game with this crisp, refreshing combo that’s as easy to make as it is to devour. Perfect for those scorching summer days when you crave something light yet satisfying.

Ingredients

• 2 cups of bing cherries, pitted and halved
• 1 large cucumber, thinly sliced
• A handful of fresh mint leaves, roughly chopped
• A splash of olive oil
• A squeeze of lemon juice
• A pinch of salt
• A couple of cracks of black pepper

Instructions

1. Grab a large bowl and toss in the bing cherries and cucumber slices.
2. Drizzle with a splash of olive oil and a squeeze of lemon juice for that zesty kick.
3. Sprinkle a pinch of salt and a couple of cracks of black pepper over the top to balance the sweetness.
4. Add the roughly chopped mint leaves for a fresh, aromatic touch.
5. Gently mix everything together until well combined. Tip: Use your hands to toss the salad lightly, ensuring the mint is evenly distributed without bruising the cherries.
6. Let the salad sit for about 5 minutes before serving to allow the flavors to meld together beautifully.
7. Serve chilled for maximum refreshment. Tip: For an extra crunch, sprinkle some toasted almonds on top right before serving.

With each bite, you’ll get the juicy sweetness of cherries, the cool crispness of cucumber, and a refreshing minty finish. Try serving it alongside grilled chicken or fish for a complete meal that sings summer.

Bing Cherry and Farro Salad with Feta

Let’s dive into a dish that’s as vibrant as your summer feed—**Bing Cherry and Farro Salad with Feta**. It’s sweet, savory, and seriously satisfying.

Ingredients

• 1 cup farro, rinsed
• 2 cups water
• A pinch of salt
• A couple of handfuls of Bing cherries, pitted and halved
• A big handful of arugula
• A splash of olive oil
• A squeeze of lemon juice
• A small block of feta, crumbled
• A sprinkle of chopped almonds

Instructions

1. **Cook the farro**: In a medium pot, combine farro, water, and a pinch of salt. Bring to a boil, then simmer for 25 minutes until tender. Drain any excess water and let it cool slightly.
2. **Prep the cherries**: While the farro cooks, pit and halve the Bing cherries. Pro tip: Use a cherry pitter for speed, or a knife if you’re patient.
3. **Mix the salad**: In a large bowl, toss the cooled farro with arugula, cherries, a splash of olive oil, and a squeeze of lemon juice. Season lightly—remember, feta adds saltiness.
4. **Add the feta and almonds**: Gently fold in crumbled feta and a sprinkle of chopped almonds for crunch.
5. **Serve**: Enjoy immediately, or let it sit for 10 minutes to let flavors meld. Perfect for picnics or as a bright side dish.

**Wrap-up**: This salad’s a textural dream—chewy farro, juicy cherries, and creamy feta play off each other beautifully. Try it with grilled chicken for a heartier meal.

Bing Cherry and Walnut Salad with Blue Cheese

Snag this Bing Cherry and Walnut Salad with Blue Cheese for a flavor-packed punch that’s as easy as it is elegant. Perfect for those who crave sweet, savory, and crunchy in every bite.

Ingredients

• 2 cups of fresh Bing cherries, pitted and halved
• A handful of walnuts, roughly chopped
• A couple of ounces of blue cheese, crumbled
• A splash of olive oil
• A drizzle of balsamic glaze
• A pinch of salt
• A twist of black pepper

Instructions

1. Grab a large bowl and toss in the Bing cherries and walnuts.
2. Drizzle with olive oil and balsamic glaze, then sprinkle with salt and pepper. Tip: The oil and glaze ratio should be 2:1 for the perfect dressing balance.
3. Gently mix everything until the cherries and walnuts are evenly coated. Tip: Use a folding motion to keep the cherries intact.
4. Scatter the blue cheese crumbles on top. Tip: For extra flavor, let the salad sit for 5 minutes before serving to allow the cheese to slightly melt into the dressing.

Here’s the deal: This salad is a crunchy, creamy dream with pops of sweet cherry goodness. Serve it on a platter for a shareable side or heap it onto a plate for a solo feast that’s anything but basic.

Bing Cherry and Endive Salad with Citrus Dressing

Nailing the perfect summer salad? This Bing Cherry and Endive Salad with Citrus Dressing is your go-to. Crisp, sweet, and tangy—it’s a flavor bomb that’s as easy to make as it is to devour.

Ingredients

• 2 cups of Bing cherries, pitted and halved
• 3 endives, sliced thin
• A handful of arugula
• A splash of olive oil
• Juice of 1 orange
• Juice of 1 lemon
• A couple of tablespoons of honey
• Salt, just a pinch

Instructions

1. Grab a large bowl—toss in the Bing cherries, endives, and arugula.
2. In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, and salt until it’s all buddy-buddy. Tip: Taste as you go; add more honey if you like it sweeter.
3. Drizzle the dressing over the salad and give it a good toss to coat everything evenly. Tip: Don’t drown it; start with half the dressing and add more if needed.
4. Let it sit for 5 minutes before serving to let the flavors mingle. Tip: Perfect time to set the table or snap a pic for the ‘gram.

Vibrant and refreshing, this salad is a crunchy, juicy delight with a zesty kick. Serve it alongside grilled chicken or fish for a full meal that screams summer.

Bing Cherry and Beet Salad with Horseradish Cream

Let’s shake up your salad game with a dish that’s as bold in color as it is in flavor. This combo is a total vibe—sweet, earthy, and with a kick that’ll wake up your taste buds.

Ingredients

• 2 cups of fresh Bing cherries, pitted and halved
• 3 medium beets, roasted and diced
• A splash of olive oil
• A couple of tablespoons of prepared horseradish
• 1/2 cup of sour cream
• A pinch of salt
• A handful of arugula

Instructions

1. Preheat your oven to 400°F. Wrap the beets in foil with a splash of olive oil and roast for 45 minutes until tender. Tip: Wear gloves to avoid pink hands!
2. Let the beets cool, then peel and dice them into bite-sized pieces.
3. In a bowl, mix the sour cream and horseradish until smooth. Add a pinch of salt to balance the flavors. Tip: Start with less horseradish; you can always add more for extra heat.
4. Toss the diced beets and halved cherries together in a large bowl.
5. Drizzle the horseradish cream over the beet and cherry mixture, gently folding to coat. Tip: Don’t overmix to keep those beautiful colors vibrant.
6. Serve on a bed of arugula for a peppery contrast.

Who knew beets and cherries could be this sexy? The creamy horseradish adds a punch that’s downright addictive. Try it as a side or pile it high on toast for a next-level open-faced sandwich.

Conclusion

Bursting with flavor and versatility, these 11 Bing cherry salad recipes are a treasure trove for any home cook looking to add a sweet and tangy twist to their meals. We hope you’re inspired to try these delightful combinations and share your culinary adventures with us. Don’t forget to comment with your favorite recipe and spread the joy by pinning this article on Pinterest!