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Grilled Cherry Salad with Goat Cheese & Balsamic Vinaigrette

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Grilled Cherry Salad with Goat Cheese & Balsamic Vinaigrette

Course: Salad
Keyword: gluten-free, grain-free, vegetarian
Calorie: 300-400, Under 400
Fiber: 5-10g
Servings: 4
Calories: 399kcal


  • 2 tbsps Balsamic Vinegar
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 2 cups Cherries (pitted and halved)
  • 4 cups Baby Spinach
  • 1 cup Blueberries
  • 1/3 cup Goat Cheese (crumbled)
  • 1 cup Green Lentils (cooked, drained and rinsed)
  • 1/2 cup Pecans (toasted)


  • Create your balsamic vinaigrette by combining balsamic vinegar, olive oil, sea salt and black pepper in a jar. Shake well and set aside.
  • Preheat grill with medium heat. Place your pitted and halved cherries in a bowl and add 2 tablespoons of the balsamic vinaigrette and toss well. Transfer cherries to a grill pan and grill until slightly charred (about 5 minutes).
  • Place baby spinach in a large salad bowl. Top with grilled cherries, blueberries, goat cheese, lentils and toasted pecans. Drizzle with desired amount of balsamic dressing and serve. Enjoy!


  • Meat Lover

    Grill up some chicken breast or grass-fed steak with your cherries to serve alongside the salad.
  • Short on Time

    Add the cherries to the salad raw and skip step 2.
  • Vegan

    Skip the goat cheese.


Serving: 4g | Calories: 399kcal | Carbohydrates: 32g | Protein: 9g | Fat: 28g | Cholesterol: 3mg | Sodium: 218mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2894IU | Vitamin C: 18mg | Calcium: 70mg | Iron: 3mg

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