Spring Veggie Salad with Pickled Cherries and Tahini Dressing
8 colorSTHE WHY BEHIND THIS RECIPE
This Spring-y + Seasonal Salad with Tahini Turmeric Dressing is vibrant, crunchy, satisfying, and very customizable. It was inspired by a salad I had in Carmel a few weeks ago that I can’t stop thinking about.
Lately, I’ve been deep in a fruit pickling phase. We often think to pickle cucumbers, onions, maybe radishes — but not fruit! It’s wildly underrated. Pickling cherries gives you this sweet-sour pop that brightens up everything — salads, cheese boards, even on top of grilled meat. The functional bonus: that vinegar kick helps with digestion and blood sugar balance, especially when paired with fiber-rich veggies.
I’m counting at least 8 colors in this salad. More colors = more phytonutrients, more fiber, and more love for your gut microbiome. Roasted carrots, golden cauliflower, crisp fennel, tart pickled cherries, and that peppery arugula (which, by the way, is totally under-appreciated — packed with calcium, folate, and antioxidants but always overshadowed by kale!! WHY?!?!).
Like all my recipes, this is flexible. You can swap in any protein you love. Toss in whatever veg is hiding in your crisper drawer. The tahini-yogurt dressing plays well with everything.
Yields: 4 servings
Total time: ~45 minutes
Prep time: 10-15 minutes
Cook time: 20-25 minutes
WHAT YOU NEED
TOOLS
Sheet Pan (stainless steel or non-toxic non-stick)
Small bowl or quart measuring cup (for mixing the dressing)
INGREDIENTS
For the Salad:
1 large bunch arugula
1 head cauliflower, chopped into bite-sized florets
1 fennel bulb, white parts only, halved, cored, and thinly sliced lengthwise
3–4 large carrots, halved lengthwise
1 cup fresh or frozen cherries, pitted
1/4 cup shelled pistachios
3 dates, pitted and finely chopped (optional)
2 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
2 tbsp olive oil
Protein of choice: rotisserie chicken, seared salmon, grilled steak, or soft-boiled eggs
Optional: goat cheese, feta or microgreens for topping
For the Pickled Cherries:
1 cup fresh or frozen cherries, pitted
1/2 cup apple cider vinegar
1/2 cup water
1 cinnamon stick
1 tsp salt
Dressing:
1/4 cup tahini
1/4 cup plain yogurt
2 tbsp olive oil
1 tbsp apple cider vinegar
Juice of 1 lemon (~2 tbsp)
1/2 tsp raw honey
1/2 tsp ground turmeric
Sea salt and black pepper, to taste
HOW TO DO IT
1. Pickle the Cherries
I prefer a cold brine method—it’s simpler, and there are fewer dishes to wash. It does take 1–2 days for the flavors to fully infuse, but you’ll still get a delicious quick pickle if you prep them while you make the salad. I recommend pickling a full jar of cherries on Sunday, along with things like red onion, so you can pull from them throughout the week for salads, bowls, or cheese boards.
In a jar or bowl, combine 1 cup pitted cherries, ½ cup apple cider vinegar, ½ cup water, 1 cinnamon stick, and 1 tsp sea salt. Stir, then refrigerate while you prep the rest of the meal.
2. Roast the Veggies
Preheat the oven to 425°F (220°C).
Toss 1 head cauliflower florets and 3–4 halved carrots with 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp sea salt, and a drizzle of olive oil. Toss 1 thinly sliced fennel bulb with a drizzle of olive oil and a pinch of salt.
Spread on a baking sheet and roast for 20–25 minutes, until tender and golden.
Check fennel and flip halfway to help all of the edges get caramelized.
3. Make the Dressing
In a bowl or jar, whisk together ¼ cup tahini, ¼ cup plain yogurt, 2 tbsp olive oil, 1 tbsp apple cider vinegar, juice of 1 lemon (2 tbsp), ½ tsp honey, ½ tsp turmeric, and a pinch of sea salt and black pepper.
Add a splash of water if needed to thin until pourable.
4. Assemble the Salad
This recipe makes about 4 servings. Assemble only what you plan to eat and store the rest of the components separately for easy meal prep later in the week.
In a large bowl or on a platter, layer 1 large bunch of arugula.
Top with the roasted cauliflower, carrots, and fennel.
Add drained pickled cherries, ¼ cup pistachios, 3 chopped dates (if using), and your protein of choice.
Drizzle generously with the tahini dressing.
Finish with crumbled goat cheese, feta, or microgreens if desired.
Enjoy!
SWAPS, TIPS & TRICKS
SWAPS:Protein → Use whatever you have on hand—rotisserie chicken, seared salmon, leftover steak, grilled shrimp, or soft-boiled eggs all work beautifully. For a vegetarian version, try marinated lentils, crispy chickpeas, or crumbled feta.
Greens → Arugula gives this salad a peppery edge, but you can swap in baby kale, spinach, or a spring mix. Just aim for something tender so it complements the roasted veg.
Veggies →No cauliflower? Try broccoli, sweet potatoes, or even roasted beets. Fennel adds that lovely anise crunch, but shaved cabbage or thinly sliced red onion could step in. Use what you’ve got.
Dressing → No tahini? Cashew butter or almond butter can work too—just add a splash more lemon juice or vinegar to balance the richness. No yogurt? Leave it out for a simpler vinaigrette-style dressing.
Pickled Cherries → Frozen cherries are great here, but you could also pickle grapes, thinly sliced apples, or strawberries. They won’t be quite the same, but the sweet-acidic punch will still do the job. Make a full jar—you’ll want them all week!
Optional Add-Ons → Top with microgreens, crumbled goat cheese or feta, a soft-boiled egg, or extra chopped nuts for crunch. A little squeeze of lemon over the top right before serving also brightens everything up.
TIPS
Make Ahead → Roast extra veggies and double the dressing. Store all components separately in the fridge, then assemble fresh when you're ready to eat. It makes weekday lunches effortless.
Pickling Tips →You can do a quick pickle while the veggies roast (30 mins will give you a nice pop of flavor), but they’re even better if you make them 1–3 days ahead. I like to pickle a big batch on Sunday—cherries, red onion, fennel—and keep them in jars to pull from throughout the week.
Nutritional Info
Per serving, yields 4 servings
Calories: 582
Carbohydrates: 41g
Fiber: 11g
Net carbs: 30g
Protein: 27g
Fat: 36g
Sodium: 1514mg
Sugar: 20g (includes dates)
