June 17, 2015 21

Savory Roasted Cherries + Cherry Panzanella Salad with an Herby Vinaigrette

Cherry Panzanella Salad with an Herby Vinaigrette | @withfoodandlove

Over the last few weeks I’ve been consuming A LOT of cherries. Some days maybe a few too many, if that’s even a thing.  Dark sweet ones, Rainier ones – raw, roasted, blended, juiced, frozen, with and without booze, basically in every way you can imagine.

The reason for all this cherry consumption, other than just genuinely loving them {because who doesn’t} is because I’ve partnered up with the folks and farmers over at Domex Superfresh Growers. They approached me to help generate some cherry buzz and to try to get people really excited about eating more fruits and vegetables this summer season. I’ve created a series of recipes for them and they’ll roll ’em out on their website over the course of the next few weeks. The first recipe is up, and you can go check it out! It’s a popsicle made with dark sweet cherries and black tea, because they’re the bomb dot com. Also coming, black bean street tacos with tangy yogurt and cherry salsa, a sweet + spicy bourbon smash cocktail, a gluten-free flatbread with cherries, ricotta. gorgonzola + arugula, and this salad!

Cherry Panzanella Salad with an Herby Vinaigrette | @withfoodandlove

Savory Roasted Cherries | @withfoodandlove

Savory Roasted Cherries | @withfoodandlove

The Superfresh Growers are stewards of the land committed to conservation, resource management and sustainability all the while dedicated to growing safe and nutritious fruit. Their focus is to sustain resources for future farming generations, and food safety is a critical component of their environmental commitment.

They use an Integrated Pest Management approach on both their organic and non-organic orchards to control the pests that seek to destroy their crops. IPM measures and monitors the population densities and life cycles of both harmful pests and beneficial insects. This helps them produce delicious fresh fruit while maintaining a peaceful balance with nature.

I’m really proud to partner with the Superfresh Growers, thanks for reading about them and supporting our efforts. This cherry panzanella salad is light and summery but still really satisfying and hearty, and the herby vinaigrette really elevates that massaged kale. I used gluten-free bread, my favorite right now is a whole grain from Trader Joes – so good! But feel free to use any bread of your choice.

Cherry Panzanella Salad with an Herby Vinaigrette | @withfoodandlove

Cherry Panzanella Salad with an Herby Vinaigrette | @withfoodandlove

Savory Roasted Cherries | @withfoodandlove

Cherry Panzanella Salad with an Herby Vinaigrette | @withfoodandlove

Savory Roasted Cherries {print me!}

Notes: these cherries are roasted in a savory preparation, but they still finish on the sweeter side. They’re delicious in a salad {see below}, on top of ice cream, or alone with a dollop of coconut cream, or over polenta or pasta. Feel free to improvise with different herbs. You could swap in cilantro or basil for the parsley. This recipe takes about 15 minutes to make and will feed 2 – 3 people, but could be easily doubled or tripled.


  • 1 cup of pitted + halved cherries
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • large handful parsley, chopped
  • pinch sea salt
  • pinch black pepper

Preheat the oven to 400 degrees + line a baking sheet with parchment paper.

Toss the cherries with the olive oil, balsamic, parsley, sea salt and pepper. Lay them flat on the baking sheet and roast for 10 – 15 minutes, or just enough until they become bubbly. Remove them from the oven and allow to cool completely before added them to the salad.

Cherry Panzanella Salad with an Herby Vinaigrette

Inspired by, Dolly and Oatmeal

Notes: this salad uses kale and you could easily other greens instead – it would be delicious with romaine hearts or baby spinach. The cheese is optional and can be left out altogether for a vegan option. If you do that, you might want to add in a salty bit like a few chopped olives. This recipe serves 2 entrée sized portions or 4 sides, and it takes minutes to throw together.


  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • large handful parsley, chopped
  • large bunch of chives, chopped
  • 5 – 6 cups of thinly shredded Lacinato kale
  • 1 shallot, thinly sliced
  • roasted cherries {see above}
  • 3 tablespoons feta crumbles
  • ½ loaf of your favorite bread, torn into cubes
  • sea salt, to taste
  • black pepper, to taste

Stale or day old bread work best. If you want you can toast or grill your bread cubes lightly.

In a small mixing bowl whisk together the olive oil, balsamic, parsley, chives and a pinch of sea salt and black pepper. In a large bowl toss together your kale and shallots, pour the dressing over top and combine well.

Add in the cherries, cheese and bread, toss lightly. Taste and season with more sea salt and pepper. Enjoy immediately or within the hour.

This post is in sponsorship with Domex Superfresh Growers; all opinions are my own.

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21 Responses to "Savory Roasted Cherries + Cherry Panzanella Salad with an Herby Vinaigrette"

  1. Reply


    June 18, 2015 at 4:40 AM

    This is stunning Sherrie! The pictures in this post are just gorgeous and I loved reading about the good work that Superfresh Growers are doing. I’ve never thought about using cherries like this but it’s inspired.

    • Reply


      June 20, 2015 at 4:21 PM

      Aww thanks Kathryn!!

  2. Reply

    Katie | Healthy Seasonal Recipes

    June 18, 2015 at 6:36 AM

    I love these two recipes! Thank you for the inspiration beyond my stuffing my face with cherries right from the bowl. Ha ha! The panzanella sounds mouth watering!

    • Reply


      June 20, 2015 at 4:12 PM

      Haha, yes! Move beyond the bowl Katie ;)

  3. Reply

    Kalee @ The Crowded Table

    June 18, 2015 at 1:48 PM

    Haha, I have been devouring cherries lately, too. :) I haven’t tried roasting them yet, that sounds amazing. The salad looks scrumptious!

  4. Reply

    lynsey | lynseylovesfood

    June 18, 2015 at 6:02 PM

    omg those cherry recipes sound amazing. i am still in my strawberry binge as local cherries aren’t out yet here (although the grocery stores are booming with shipped one’s – but i like to wait). I will be making all of these for sure!! xo

    • Reply


      June 20, 2015 at 4:12 PM

      Oh savor those straubs girlfriend, the cherries will be here soon enough, xo!

  5. Reply

    Jessie Snyder | Faring Well

    June 19, 2015 at 8:15 AM

    Yay cherries! They haven’t made it here yet (not good in-season ones at least) but I’m living vicariously through you in this gorgeous post and all those yummy recipes you’re whipping up! Dying over that spicy cherry salsa. Sounds amazing. <3

    • Reply


      June 20, 2015 at 4:14 PM

      I’m really not a fruit in my salsa kind of girl, haha – but I can definitely get down with that cherry salsa. I hope you’ll enjoy it!

  6. Reply

    Kelly @ Nosh and Nourish

    June 19, 2015 at 11:00 AM

    Those cherries are beyyyyyyyyyyyond gorgeous!

    • Reply


      June 20, 2015 at 4:14 PM

      Thanks Kel, you’re so sweet, xo!

  7. Reply


    June 20, 2015 at 10:22 AM

    Those cherries! My eyes! So pretty! Love these recipes and glad to know about Superfresh Growers now. Thanks, Sherrie!

    • Reply


      June 20, 2015 at 4:14 PM

      Thank YOU Kate, xo xo !!

  8. Reply

    Sasha Swerdloff || TENDING the TABLE

    June 20, 2015 at 8:04 PM

    Yum! I’ve also been eating way too many cherries, but I’m not about to stop and am grateful for these new recipe ideas…I especially love them in salads so will have to try this one soon.

    • Reply


      June 20, 2015 at 9:29 PM

      Cherry season is the best season ;)

  9. Reply


    June 21, 2015 at 9:44 AM

    OMG this looks absolutely amazing :)

  10. Reply

    Lily | Kale & Caramel

    June 26, 2015 at 4:09 PM

    So excited!!! Gonna make this tonight with friends while we’re up here in Tahoe. YAY. Will snap a pic : ).

    • Reply


      June 26, 2015 at 4:22 PM

      Yessss do!! I’d love to see it Lily, xo!!!

  11. Reply


    July 12, 2015 at 6:46 PM

    What do you do with the half loaf of bread?

    • Reply


      July 15, 2015 at 4:26 PM

      Hi Edna, you toss it into the salad. I’m not sure I understand the question…

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.