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Frisee salad Final 2

Frisée & Cherry salad with Balsamic Vinaigrette

Frisee and cherries along with chickpeas make a yummy and filling lunch. Enjoy the freshness of frisee loaded with antioxidants from cherries.
Prep Time 10 mins
Cook Time 5 mins
Course Lunch, Side
Cuisine Global
Servings 6 (change the number of servings to adjust ingredient proportions)
Calories 243 kcal


  • Blender
  • Salad Spinner
  • Cherry Pitter


To make the balsamic vinaigrette

  • 1/2 cup balsamic vinegar (can sub with apple cider or white wine vinegar)
  • 2 shallots
  • 1 tsp mustard (pre-prepared, any variety, spicy brown variety used here)
  • 2 tsp extra-virgin olive oil
  • 2 pinches salt
  • 2 pinches freshly-ground black pepper
  • 3 tsp maple syrup
  • 8 dried cherries (can sub with raisins, dried cranberries, or 1 tsp maple syrup)
  • 1 clove garlic (add two if you want your dressing to be super garlicky)

For the salad

  • 1 head frisée (1 head, ~8 cups)
  • 3 cups cherries (pitted and halved, ~3/4 lb, 6-7 cherries/serving)
  • 3 cups garbanzo beans (cooked and drained, or 2-15oz cans)
  • 6 pinches black pepper (freshly-ground)
  • 1/3 cup walnuts (lightly toasted or raw, or sub with equal quantity pecans, almonds, or pumpkin seeds (nut-free option))


To make the balsamic vinaigrette

  • Wash and peel shallots and garlic. Add with all other balsamic vinaigrette ingredients to a blender. Blend until smooth and well-mixed.

To put the salad together

  • Tear the frisée into bite-size pieces. Wash under running water, preferably in a salad spinner. Dry with a paper towel or spin until leaves are reasonably dry. If using canned garbanzo beans, rinse well under running water.
  • Add the frisée to a big salad bowl with pitted and halved cherries, chickpeas, and freshly-ground black pepper. Toss with the balsamic vinaigrette (about 2tbsp per serving) and top with toasted walnuts. Serve immediately. Enjoy!


  1. Use 2 baked and cubed beets instead of cherries. 
  2. Replace cherries with three thinly-sliced pears
Make it heart healthy
  • If avoiding oil, replace olive oil with equal amount water. 


Serving: 2cupsCalories: 243kcalCarbohydrates: 45gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 168mgPotassium: 623mgFiber: 10gSugar: 20gVitamin A: 2265IUVitamin C: 15.8mgCalcium: 104mgIron: 3.3mg
Keyword Energizing, Gluten-free, Less than 30 minutes, Vegan
Tried this recipe?Let us know how it was!