Amazing Dark Cherry Balsamic Vinaigrette
This dark cherry balsamic vinaigrette is a rich and elegant twist on classic dressing, perfect for summer salads or holiday sides. The sweetness of cherry preserves is balanced by the tang of the aged balsamic vinegar, creating a bold, fruity depth that pairs beautifully with leafy greens, goat cheese, toasted nuts, or even grilled chicken. A touch of roasted garlic adds a savory warmth, while red wine vinegar keeps the flavor balanced.
Dark Cherry Balsamic Vinaigrette Recipe
If you’re looking for more vinaigrette recipes, White Balsamic Vinaigrette and Lemon Maple Vinaigrette will make your taste buds happy.
Dark cherry balsamic vinaigrette is one of those recipes that makes a salad feel like the main event. Whether drizzled over a bed of arugula and fresh cherries or spooned onto a spinach salad with walnuts and blue cheese, this vinaigrette brings a luxurious, slightly dramatic flavor to the table.
My sister tried this recipe and called me immediately afterwards. This vinaigrette is definitely a 10. It’s so good, you’ll want to drink it!
The combination of flavors makes this recipe unforgettable. It’s the perfect recipe for both summer and fall salads.
Ingredients to Gather
- Balsamic Vinegar – adds a deep, tangy sweetness that forms the vinaigrette’s bold and slightly syrupy backbone.
- Sugar – enhances the natural sweetness of the cherries while rounding out the acidity from the vinegars.
- Roasted Garlic – brings a mellow, caramelized savoriness that adds depth and complexity without overpowering the fruit.
- Cherry Preserves – infuse the vinaigrette with concentrated dark cherry flavor and a touch of natural fruit thickness.
- Red Wine Vinegar – brightens the dressing with sharp acidity, balancing the richness of the balsamic and preserves.
- Avocado Oil – provides a smooth, neutral base that allows the cherry and vinegar flavors to shine while adding a silky texture.
- Kosher Salt – sharpens the overall flavor profile and helps to unify the sweet, savory, and acidic notes.
- Freshly Ground Pepper – adds a subtle heat and earthy complexity that gives the vinaigrette a sophisticated finish.
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I found this recipe one of Nordstrom’s cookbooks. I only changed the oil. The original recipe had canola oil instead of avocado oil
Ingredients
1/2 cup balsamic vinegar
1/4 cup sugar
1 tablespoon minced roasted garlic
1/2 cup cherry preserves
1/4 cup red wine vinegar
1 cup avocado oil
1/4 teaspoon sea salt
Freshly ground pepper
Directions
1. In a small saucepan over medium heat, combine the balsamic vinegar and sugar, stirring frequently until the sugar is fully dissolved. Let the mixture simmer, uncovered, until it reduces by half – about 10 minutes.
2. Stir in the garlic and cherry preserves and cook for one more minute. Remove from heat and allow to cool.
3. Once at room temperature, whisk in the red wine vinegar followed by the avocado oil. Season with salt and pepper to taste.
Tips to Make this Vinaigrette
- To make roasted garlic, preheat your oven to 400 degrees. Slice the top off a whole head of garlic to expose the cloves, then place it on a sheet of foil. Drizzle with olive oil, wrap the garlic tightly in the foil, and roast for 35-40 minutes until the cloves are golden, soft, and caramelized. Let it cool slightly, then squeeze the roasted cloves out of their skins.
- Use high-quality balsamic vinegar – Aged balsamic adds deeper complexity and richness that pairs beautifully with cherries.
- Adjust sweetness to taste – Depending on your preserves, you may want to reduce or increase the sugar slightly.
- You can substitute raw minced garlic in place of roasted garlic.
- Another neutral oil can be substituted for avocado oil. The original recipe had canola oil.
Storage Tips
Store dark cherry balsamic vinaigrette in an airtight glass jar or container in the refrigerator for up to one week. Shake well before each use, as natural separation may occur.
For the best flavor, let the vinaigrette sit at room temperature for 10-15 minutes before serving to soften the texture and bring out the richness of the cherry and garlic notes.
Salad Must-Have’s
- Mason Jar Pour Spout Lids for Regular Mouth Mason Jars – spout Mason Jar lids make pouring homemade salad dressings a breeze, keeping your fridge tidy and your dressings fresh with every shake.
- Twist and Pour Salad Dressing Mixer – a twist-and-pour salad dressing mixer lets you shake, blend, and serve your dressings all in one container – no mess, no fuss, just fresh flavor on demand.
- Salad Container for Lunch – salad lunch containers keep your greens crisp and toppings separate, making it easy to enjoy a fresh, mess-free salad anywhere you go.
- Herb Stripping Comb – an herb stripping comb quickly removes leaves from stems, saving time and making it effortless to add fresh herbs to salads and dressings.
Delicious Ways to Use the Vinaigrette
- Drizzle over mixed greens with goat cheese and toasted pecans for a sweet and tangy salad.
- Toss with spinach, fresh cherries, and grilled chicken for a vibrant summer lunch.
- Use as a glaze for roasted vegetables like carrots, beets, or Brussels sprouts for a glossy, flavorful finish.
- Spoon over warm grain bowls with quinoa, roasted squash, and feta for a satisfying meal.
- Serve alongside a cheese board as a dipping sauce for sharp cheeses and crusty bread.
- Brush onto grilled pork chops or chicken as a finishing touch for extra flavor.
- Drizzle over fresh fruit like strawberries or peaches for a sweet-savory appetizer or light dessert.
Let me know in the comments if you tried the recipe and what you thought in the comments below.
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More Salad Dressing Recipes
Printable Recipe Card for Vinaigrette with Nutritional Information
Dark Cherry Balsamic Vinaigrette Recipe
The dark cherry balsamic vinaigrette is a rich, tangy-sweet dressing that brings bold flavor to salads, roasted vegetables, or grilled meats. The deep notes of balsami vinegar and cherry preserves create a luxurious balance, perfect for summer dinners or cozy fall dishes.
Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup sugar
- 1 tablespoon mince roasted garlic
- 1/2 cup cherry preserves
- 1/4 cup red wine vinegar
- 1 cup avocado oil
- 1/4 teaspoon sea salt
- Freshly ground pepper
Instructions
1. In a small saucepan over medium heat, combine the balsamic vinegar and sugar, stirring frequently until the sugar is fully dissolved. Let the mixture simmer, uncovered, until it reduces by half—about 10 minutes.
2. Stir in the garlic and cherry preserves and cook for one more minute. Remove from heat and allow to cool.
3. Once at room temperature, whisk in the red wine vinegar followed by the avocado oil. Season with salt and pepper to taste.
Notes
To make roasted garlic, preheat your oven to 400 degrees. Slice the top off a whole head of garlic to expose the cloves, then place it on a sheet of foil. Drizzle with olive oil, wrap the garlic tightly in the foil, and roast for 35-40 minutes until the cloves are golden, soft, and caramelized. Let it cool slightly, then squeeze the roasted cloves out of their skins.
Use high-quality balsamic vinegar - Aged balsamic adds deeper complexity and richness that pairs beautifully with cherries.
Adjust sweetness to taste - Depending on your preserves, you may want to reduce or increase the sugar slightly.
You can substitute raw minced garlic in place of roasted garlic.
Another neutral oil can be substituted for avocado oil.
