Black Cherry-Pistachio Salad With Charred Scallion Vinaigrette


This one is so unique. We have not tried it yet with frozen cherries, but I can tell you it was really good and we both ate it up real fast.



  • 1½pounds black cherries, washed
  • ½cup raw pistachios (about 3 ounces)
  • 1bunch scallions
  • 2tablespoons apple cider vinegar
  • 1tablespoon extra-virgin olive oil
  • Ice water, as needed
  • Flaky sea salt, to taste
  • Optional, but not optional Goat Cheese (Meredith Dairy Marinated Goat Cheese) This is what we used. You can get it at COSTCO!


  1. Using a knife, score all the cherries in half at the seam. Next, twist each cherry apart as you would an avocado, tossing the pitted half into a large mixing bowl. Using your fingertips on your spare hand, pop the pits out of the unpitted cherry halves, discarding the pits, then adding the halved cherries to the bowl. Set aside.
  2. Chop the pistachios into a coarse crumble, leaving no pistachio whole. Set aside.
  3. Cut the scallions into two parts, slicing about 4 inches above the root to separate the white stalks from the tender green tops. On a stovetop burner, char the scallion bottoms over high heat, rotating every 2 to 3 minutes, until the completely charred on the outside and soft and cooked in the middle.
  4. Transfer the charred scallions to a cutting board, and finely mince. Gather into a pile, and repeat mincing until the scallion bottoms turn into a fine, green-black paste. Transfer to a small bowl, and stir in apple cider vinegar and olive oil. Set aside.

  5. Take a few pieces of the green scallion tops and stack them directly on top of one another. Using a sharp chef’s knife, cut very, very thin slices of the scallion on a hard bias about 1½ inches long, then transfer to a bowl of ice water. Repeat with the remaining scallion tops. Fluff the scallions in the ice water, so the scallions have enough room to curl.
  6. Scrape all of the charred scallion vinaigrette into the bowl with the halved cherries. Using your fingertips, lightly massage the dressing into the cherries so they reach the cavities of each half. Add chopped pistachio, curly scallions, and a couple pinches of salt to taste. Transfer to a large flat dish, so you can enjoy all the colors and ingredients in the simple dish.
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