This post is sponsored by The Michigan Cherry Committee. All opinions are my own.

Superfood Tart Cherry Salmon Salad Recipe

I’m so excited to partner with The Michigan Cherry Committee today to bring you a brand new recipe: Superfruit Tart Cherry Salmon Salad. It’s both tart and sweet – so no matter what you’re in the mood for, this salad is for you.

Before we get to the recipe, let’s talk a little about Michigan Montmorency tart cherries!

Nutrition Benefits

Look at the deep red color of these cherries – that color comes from the concentration of anthocyanins, a type of polyphenol in the flavonoids family. And p.s. nearly all of the health research on cherries has been conducted on the U.S. Montmorency variety instead of any other type of cherry. Flavonoids help the body fight off free radicals that cause oxidative stress on your body – meaning, they help protect your body against toxins and stressors in our natural environment.

Also, Michigan Montmorency tart cherries are one of the few natural food sources of melatonin – you’ve probably heard of people taking melatonin to fall asleep (you might take it yourself!). Studies have shown that consumption of Montmorency tart cherry juice, that natural source of melatonin, can prevent insomnia and improve the quality and duration of sleep. Yes please!

And! Montmorency tart cherries may help lower levels of cholesterol and triglycerides, and reduce inflammation.

Check out this awesome research summary highlighting the nutritional benefits of cherries: https://www.mdpi.com/2072-6643/10/3/368

Everyday Uses

I know when you think of cherries, your first thought may be cherry pie, but that is (by far!) not where the use of cherries in everyday cooking ends.

These Michigan Montmorency tart cherries have an appealing sour-sweet flavor. You all know I prefer to follow and support a lower sugar & carb way of eating, which makes these not-so-sweet cherries more appealing.

Try them in trail mixes, on appetizers like crostini with goat cheese, muffins, a summer drink, in fish tacos, and in salads and bowls (check out my recipe below!). For dozens of recipes, visit choosecherries.com.

How to Find Them

Imported tart cherries are boxed in shipping containers and travel more than 5,000 miles around the world. I absolutely urge you, if you’re in the US, to choose instead locally-grown Michigan Montmorency tart cherries and support local farmers. 75% of U.S. Montmorency tart cherries are grown locally in the state of Michigan!

Here’s how to locate U.S. grown tart cherries. Look on the back of the package and see the city or country the cherries are sourced from. In these images below, you can see that Smeltzer Orchard Company’s dried cherries are packaged in Frankfort, Michigan. Note, the other packages shown below are imported cherries from different countries.

Also, a good indicator for U.S. dried cherries on the front side of the package will always mention “Montmorency” or Michigan tart cherries.

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These cherries go straight from an American farm to your local grocery store all year round. No, cherries aren’t grown in Michigan all year, but they are always farm fresh since they’re picked at peak of ripeness and quickly dried, frozen, canned or bottled.

Here’s the front of the package too, so you know what to look for at the store! Alright! Now that I know you’re pumped to eat more Michigan Montmorency tart cherries, here is the recipe.

Superfood Tart Cherry Salmon Salad Recipe

Summary

Total Time: 25 Minutes
Prep: 10 Minutes
Cook: 15 Minutes
Yield: 1 serving
Level: Beginner

Ingredients

1/3 cup dried Montmorency tart cherries
4 cups spring greens
¼ cup celery, diced
¼ cup slivered almonds
¼ cup feta cheese
1 fillet salmon (wild salmon also works)
1 Tbsp red wine vinegar
Dash of salt

Directions

Preheat oven to 425 degrees F.
Spray a sheet pan with an oil spray (olive oil spray also works).
Remove skin from salmon.
Place salmon on sheet pan. Bake salmon for 15 minutes, until flakes easily.
While salmon is baking, dice celery, and combine Montmorency tart cherries, spring greens, celery, almonds, and feta together in a large bowl.
Once salmon is baked, slice into small pieces. Add salmon pieces to the salad bowl.
Add in the super simple dressing ingredients: add red wine vinegar, top with salt.
No dairy? Use more almonds. No nuts? Use sunflower seeds. No salmon? Use tofu, or additional cheese or nuts.
Note: This recipe works well for a lunch on the go! I recommend a glass container for 2 days.