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Michigan Salad recipe inspired by the classic Michigan Salad, but updated with with farm-fresh ingredients and a homemade raspberry-champagne vinaigrette.
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5 from 1 vote

Michigan (Cherry) Salad

Fresh greens and seasonal fruit, roasted chicken and breaded gorgonzola bites dressed in a homemade raspberry vinaigrette.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: michigan salad
Servings: 2
Author: A Gouda Life


Raspberry Vinaigrette

  • 1/2 cup fresh raspberries
  • 1/4 cup olive oil
  • 1/4 cup champagne vinegar
  • 1-2  tablespoons honey to taste
  • 1 tablespoon Dijon mustard
  • pinch of salt

Michigan (Cherry) Salad

  • 3 cups mixed greens or romaine lettuce
  • 1/2 cup toasted pecans
  • 1/2 cup blueberries
  • 1/3 cup dried cherries
  • 1/2 granny smith apple, sliced matchstick
  • 1/2 cup raspberries
  • 2 chicken breasts, cooked and sliced (rotisserie works well too!)
  • 1 cup grape tomatoes, halved optional
  • 1/4 cup gorgonzola cheese


  • Use an immersion blender (or regular) and blend vinaigrette ingredients until smooth.  
  • Blend salad ingredients, top with dressing, crumbled gorgonzola and combine. OPTIONAL: fried gorgonzola cheese. Cut the gorgonzola into cubes. Dip into a beaten egg, then in bread crumbs (Pankow used), pressing the breading into place. Heat 1-2 tablespoons of olive oil in the bottom of a skillet. When the oil is hot, add the cheese cubes browning on both sides (but do not melt). Top the salad with the warm, fried gorgonzola.