Michigan Cherry Salad Recipes That Are Anything But Boring

Say “cherry,” and most people picture dessert: a slice of warm pie, a glossy cheesecake topping, or maybe a chocolate cherry cordial. Fair enough—they’re classics. 

But cherries have more range than they get credit for. Sharp, bright, and full of character, they can shake up just about anything—including Michigan cherry salad. 

The sour cherry recipes ahead prove that once cherries are in the mix, salad’s no wallflower.

But First, Why Put Michigan Cherries in Your Salad?

Cherries load your salad with antioxidants, vitamins A and C, and fiber—all the good stuff. But we all know it’s the flavor that gets everyone coming back for more. 

Not all cherries bring the same magic, though. Up North, Michigan cherries have a reputation all their own. Sweet varieties are mellow and juicy, softening peppery greens and rounding out creamy cheeses. Lovely, sure—but when it comes to salad, tart Michigan cherries take the crown. They cut through richness like a squeeze of citrus, making salty feta sharper, roasted vegetables sweeter, and smoky meats lighter.

And in Michigan, tart cherry royalty goes by one name: Montmorency. With a sweet-tart punch, deep ruby color, and satisfying bite, the Montmorency cherry transforms simple salads into vibrant, tangy masterpieces. 

4 Michigan Cherry Salads You’ll Want on Repeat

Leafy greens, tart dried cherries, and bold extras tossed with a punchy vinaigrette or a creamy salad dressing—this combo never gets old. Below are four crave-worthy spins on Michigan’s beloved cherry salad.

Roasted Butternut, Spinach & Cherry Salad

Warm, caramel-sweet butternut meets the tart pop of dried Montmorency cherries in this autumn-to-spring salad. Baby spinach softens under a maple-kissed cherry vinaigrette, with toasted walnuts adding crunch and depth. It’s sweet and earthy—like a cozy dinner party on a plate.

Serves 4

Ingredients:

• 3 cups butternut squash, peeled and cut into ¾-inch cubes

• 3 tbsp olive oil, divided

• 3 tbsp pure maple syrup

• ¼ cup Cherry Republic Michigan Cherry Balsamic Vinegar

• 6 cups baby spinach, loosely packed

• 1 cup Cherry Republic Montmorency Dried Cherries

• ½ cup walnuts, toasted and roughly chopped

• Sea salt and freshly ground pepper, to taste
  

Directions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with 2 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

2. In a small bowl or jar, whisk remaining 1 tbsp olive oil, maple syrup, and Cherry Balsamic Vinegar until emulsified. Season to taste. For added depth, you can gently warm the vinaigrette in a small saucepan over low heat.

3. Arrange spinach in a large shallow bowl. Top with warm squash, dried cherries, and walnuts. Drizzle generously with vinaigrette just before serving.

4. Serve immediately while the squash is warm, or at room temperature. Add a pinch of flaky salt, if desired. 

Grilled Lamb & Michigan Cherry Farro Salad

Char-kissed lamb slices meet mildly nutty farro, sweet-tart Michigan cherries, and a burst of fresh herbs in this hearty, flavor-packed salad. Juicy cherry tomatoes and crisp cucumber keep it bright, while tangy vinaigrette pulls it all together with a Northern Michigan twist.

Serves 4

Ingredients:

• 1 cup pearled farro, rinsed

• 3 cups water or vegetable broth

• 1 lb boneless lamb leg or loin, trimmed

• 2 tsp olive oil (plus 1-2 tsp for brushing grill)

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 1 cup Cherry Republic Montmorency Dried Cherries

• ½ cup cucumber, diced

• ½ cup cherry tomatoes, halved

• ¼ cup fresh parsley, chopped

• ¼ cup fresh mint, chopped

• ⅓ cup Cherry Republic Great Hall Cherry Vinaigrette

Directions:

1. In a saucepan, combine farro and water or broth. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes, or until tender with a slight chew. Drain any excess liquid and let cool slightly.

2. Rub lamb with 2 tsp olive oil, salt, and pepper. Heat grill or grill pan over medium-high, brush with oil, and cook lamb for 4–5 minutes per side for medium-rare, or until your desired doneness. Rest 5 minutes, then slice thinly.

3. In a large bowl, toss the farro with dried cherries, cucumber, tomatoes, parsley, and mint. Drizzle with vinaigrette and toss gently.

4. Arrange farro salad on a platter and top with sliced lamb. Serve warm or at room temperature.

Cherry Wine-Glazed Chicken Salad with Greens & Grains

This Michigan cherry salad layers seared chicken, mixed greens, and nutty wild rice under a warm cherry wine glaze that adds richness, lift, and just the right edge. 

Dried Montmorency cherries bring sweetness and chew, while toasted almonds and scallions keep things crisp and bright. It’s comfort and complexity in one bowl.

Serves 5

Ingredients:

• ½ cup Cherry Republic Balaton Cherry Wine 

• 1 tbsp Cherry Republic Original Cherry Jam or maple syrup

• 1 lb boneless chicken thighs or breast, patted dry

• Salt and pepper, to taste

• 1 tbsp olive oil

• 4 cups mixed greens (or spinach + romaine)

• 1 cup cooked wild rice or farro

• ½ cup Cherry Republic Montmorency Dried Cherries

• ¼ cup slivered almonds, toasted

• 2 scallions, thinly sliced
  

Directions:

1. In a small saucepan, combine cherry wine and jam (or maple syrup). Simmer over medium heat until slightly thickened, about 5–7 minutes. Set aside to cool slightly.

2. Season chicken with salt and pepper. In a skillet over medium heat, warm the olive oil and sear the chicken 4–5 minutes per side, until golden and cooked through. Let rest, then slice.

3. In a large bowl, toss greens, wild rice, dried cherries, almonds, and scallions.

4. Top salad with warm sliced chicken and drizzle with cherry wine glaze. Serve warm or at room temp.

Roasted Beet & Arugula Salad with Cherries

Peppery arugula and roasted beets meet a warm cherry vinaigrette reduction, where Montmorency cherries add tangy-sweet depth. Creamy goat cheese and toasted pistachios add richness and crunch to every flavorful bite.

Serves 4 

Ingredients:

• ½ cup Cherry Republic Great Hall Cherry Vinaigrette

• ¼ cup Cherry Republic Montmorency Dried Cherries

• 4 cups baby arugula

• 3 medium beets, roasted, peeled, and sliced into wedges

• 4 oz goat cheese, crumbled

• ¼ cup pistachios, toasted and roughly chopped

• Sea salt and freshly ground pepper, to taste
  

Directions:

1. In a small saucepan over low heat, combine Great Hall Cherry Vinaigrette and dried cherries. Heat gently for 3–4 minutes until warmed and slightly thickened.

2. Arrange arugula and beets on a platter. Sprinkle it with goat cheese and pistachios.

3. Spoon the warm vinaigrette with cherries over the salad. Finish with salt and pepper. Serve immediately.

Leaf It to Cherry Republic 

Lettuce be honest—most salads could use a little help. A splash of cherry wine vinaigrette here, a handful of dried Montmorency cherries there—it all adds up. With Cherry Republic pantry staples, those flavor-packed upgrades are always within reach. 

Straight from northern Michigan, these sweet-tart essentials bring boldness, contrast, and a zing of joy to every bowl.

Make your next Michigan cherry salad (or any salad, really) one to remember—shop Cherry Republic today!

Need more cherry-inspired ideas? See all Cherry Republic recipes for sweet and savory dishes.