Cherry & Goat Cheese Salad with Turmeric-Spiced Almond Crumble

It’s the cherry-on-top for Summer: California-grown Cherries are back at Oliver’s! These tartly sweet, dark red beauties are the perfect healthy snack or dessert all on their own, but there’s so much more cherry goodness to explore. This week, we’ve cherry-picked recipes to really show-off these sumptuous Summer stone fruit at their best, plus stop by for great deals everyday! A simple, fresh salad is great way to enhance the flavor of fresh cherries without completely transforming them. Paired with fresh goat cheese and a deliciously spiced crumble, it’s the perfect Summer side dish for weeknight dinners and weekend barbecues alike.


  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 5-7 minutes


  • 1/2 lb. California Cherries, washed/pitted & halved
  • 1/4 c. Fresh Goat Cheese (chevre, etc.)
  • 1/2 lb. Fresh Arugula, washed & dried
  • 1 c. Raw Almonds
  • 1 tsp. Ground Turmeric
  • 1/2 tsp. Ground Cumin
  • 1/4 tsp. Ground Ginger
  • 1/4 tsp. Ground Cinnamon
  • 1 Garlic Clove, smashed
  • 1/4 c. Fresh Parsley, roughly chopped
  • 1/4 c.+1 tbsp. Olive Oil, divided
  • 3 tbsp. Balsamic Vinegar
  • Salt & Black Pepper


  1. To make the crumble, combine almonds, turmeric, cumin, ginger, cinnamon, garlic, parsley, and tablespoon of olive oil to the bowl of a food processor. Pulse several times until a coarse crumble begins to form and spices are evenly distributed. Heat a dry saute pan on low until just hot, then add almond mixture. Toast on low heat, stirring frequently, until almond mixture is lightly roasted (about 2 to 3 minutes) but not burnt. Transfer to a plate to cool until needed.

  2. To assemble the salad, toss arugula with balsamic vinegar and remaining olive oil, seasoning lightly with salt and black pepper. Top with halved cherries and dollops of goat cheese, then sprinkle with plenty of spiced almond crumble. Serve fresh.

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