This Cherry Almond Coconut Salad is fresh, subtly sweet, and irresistibly delicious. And these almond coconut maple clusters are a game changer!Jump to Recipe
Hello everyone – happy rainy Friday! I am not sure how about your area, but it’s raining cats and dogs here. Although Daisy might not like this statement :)
I am again with a salad today, but next week please be ready for some lavender creations! You can also check more summer salad ideas:
Anyway, let’s talk about recipe names. We all know Mr. Google loves quite straightforward, unified, and relatively short names. And I don’t mind that, generally. However, sometimes the short name doesn’t describe the entire idea well. For instance, let’s say Cherry Almond Coconut Salad. It already sounds delicious (At least I hope so), right? But what would you imagine? Perhaps, just a simple salad with added cherries, almonds, and coconut.
Now, what about this: Sweet and Savoury Cherry Salad with Maple Almond Granola Clusters? While the original version already sounds delicious, I think this one is even more mouthwatering. Of course, if you like sweet and savoury salad combinations.
Cherry Almond Coconut Salad
But let’s keep things sweet and short, shall we? This Cherry Almond Coconut Salad is delightful, fresh, and offers you both sweet and salty notes. The sweetness comes from the cherries and maple coconut almond clusters. Oh man, these clusters are insanely delicious. Also, they are a perfect snacking material! Please don’t worry that this recipe suggests making more than a cup of these clusters. Even though you won’t need them all for the salad, trust me, you will know what to do with the leftovers. Indeed, the entire batch might not survive until the time you’re making salad :)
Certainly, too sweet salad is not something we want. So it’s important to balance things by adding a good pinch of salt. Also, I used unsweetened coconut chips. If you cannot find unsweetened, I’d recommend using less of the maple syrup. Some greens like peppery arugula or watercress will add a nice balance. And while I didn’t use any cheese here, why not? Think of feta, parmesan, or smoked cheddar or mozzarella.
I hope you like this Cherry Almond Coconut Salad, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers for now!
Cherry Almond Coconut SaladCourse: Salads, Main
2servings (as a main dish)
This Cherry Almond Coconut Salad is fresh, subtly sweet, and irresistibly delicious. And these almond coconut maple clusters are a game changer!
- Maple Almond Coconut Clusters:
~ 2/3 cup slivered almonds
~ 1/2 cup coconut chips, unsweetened
2-3 tbsp. of maple syrup (less if using sweetened coconut)
1 tsp. butter
a good pinch of salt
- Cherry Almond Coconut Salad:
1 – 1 and 1/2 cup cherries, pitted
2-3 large handfuls of green leaves such as arugula, spinach, watercress, etc.
~ 1/2 cup clusters
optional additions: cheese (parmesan, feta, goat cheese)
- For the clusters, toast the almonds and coconut in a pan over high-medium heat, about 3 minutes. Add the butter, maple syrup, and salt and cook, stirring often, a few minutes more, until well-incorporated and glossy. Remove from the heat and transfer to a plate to cool down. Break into smaller pieces, if necessary.
- For the salad simply combine the green leaves with cherries. When serving, sprinkle with the clusters. If you want a more savoury version, also add some cheese, salty types would be particularly good. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.