Arugula & Spinach Salad with Cherry Vinaigrette

Stefanie Bouchard


This salad is such a delightful treat! The cherry vinaigrette is amazing, the arugula provides the best pop of flavor, and the colors are divine! Using pre-cooked chicken (or even rotisserie if you're short on time), this salad literally takes about 5 minutes to throw together. Lots of bang for your buck with this beauty! This salad makes a great match with a Sauvignon Blanc wine.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other



  • 3-4 Tbsp
    cherry preserves (i use bonne maman)
  • 2-3 Tbsp
    extra virgin olive oil
  • 1-2 Tbsp
    white wine vinegar
  • to taste
    pepper and kosher salt (i usually end up with about 1 tsp of salt)

  • 4-5 c
    baby arugula
  • 3-4 c
    baby spinach
  • 2 c
    cooked chicken cut into 1 1/2 inch cubes
  • 1/8 c
    pine nuts (you can toast in a dry pan if you wish)
  • 3 Tbsp
    dried cherries
  • 1/3-1/2 c
    shaved parmesan/fontina cheese (i'm obsessed with sartori tuscan reserve blend)

How to Make Arugula & Spinach Salad with Cherry Vinaigrette


  1. Put all ingredients for the cherry vinaigrette into a medium bowl and whisk until well blended. Pour into a decorative bowl and set aside. All components of this vinaigrette are flexible! Add more cherry preserves if you like, or more vinegar if that floats your boat!
  2. Tear the spinach and arugula into rough pieces and arrange on a large tray. Sprinkle your pine nuts, dried cherries, and cheese shavings over the top of the greens.
  3. Arrange the chicken down the center of the salad. Serve with the vinaigrette on the side, and a small bowl of extra cheese shavings if you're that type of person (I am!! LOL!!).

Printable Recipe Card

About Arugula & Spinach Salad with Cherry Vinaigrette

Course/Dish: Chicken Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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