Green Bean Salad with Dried Cherries and Almonds
Published on June 03, 2026
Quick Summary
This Green Bean Salad with Dried Cherries and Almonds is a fresh, vibrant side dish made with crisp green beans, crunchy toasted almonds, sweet dried cherries, cucumber, goat cheese, and fresh mint, all tossed in a tangy honey Dijon vinaigrette. It's a stunning salad that's perfect for summer gatherings, holidays, potlucks, and weeknight dinners.
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I made this Green Bean Salad with Dried Cherries and Almonds for a lunch with friends recently, and it completely stole the show. It was one of those dishes where everyone keeps circling back to the bowl, and before we even finished eating, my friends were asking for the recipe.
That's when I knew I needed to share it here. I know you will love it too!
It's crisp, colorful, and full of texture in every bite…tender green beans, sweet dried cherries, crunchy toasted almonds, cool cucumber, creamy goat cheese, and a hint of fresh mint. Everything gets tossed in a simple honey Dijon vinaigrette that brings it all together in a really fresh, balanced way.
What I love most is how something this easy can feel so special. It looks beautiful on the table, holds up well for gatherings, and works for everything from casual lunches to holiday meals and summer cookouts.
If you're looking for a salad that feels fresh, a little unexpected, and always gets people asking for the recipe, this is the one! You have to try it!
Ingredients (with Helpful Notes)
Salad Ingredients
- Green beans: Blanch just until crisp-tender to keep them bright and snappy.
- Baby gem lettuce: Soft, slightly sweet base that balances the crunch. Romaine, butter lettuce, or spring mix also works.
- Cucumber: Adds freshness and crunch; slice into thin half-moons so it blends well.
- Dried cherries: Sweet, chewy pops of flavor. Dried cranberries can be substituted.
- Sliced Almonds: Toasting enhances flavor and adds deep crunch. Don't skip this step.
- Fresh mint: Brings a bright, fresh finish that makes the salad feel extra summery.
- Goat cheese: Creamy, tangy and so good with the dried cherries. If you don't care for goat cheese, use feta.
Dressing Ingredients
- Olive oil: Use a good-quality extra-virgin olive oil for the best flavor.
- Red wine vinegar: Adds brightness and balances the sweetness from cherries and honey.
- Honey: Just enough to soften the acidity; maple syrup also works.
- Dijon mustard: Helps emulsify the dressing and adds depth.
- Shallot: Brings mild onion flavor and a little bite.
- Garlic: Finely chop or grate the garlic.
Tips for Making The Salad
- After washing the lettuce, make sure it is completely dry before assembling. Excess water will dilute the dressing and make the salad soggy.
- Tear or chop the baby gem lettuce into bite-sized pieces so it blends well with the other ingredients and is easy to eat.
- Blanch the green beans just until crisp-tender, then immediately transfer them to ice water. This locks in their bright color and keeps them from overcooking.
- Dry the green beans well after cooling so the dressing clings properly instead of sliding off.
- Toast the almonds in a dry skillet until fragrant for the best flavor and crunch, this small step makes a big difference.
- Slice the cucumber thinly so it distributes evenly throughout the salad instead of weighing it down.
- Add the dressing gradually and toss gently so you don't bruise the lettuce or overwhelm the salad.
- If prepping ahead, keep the lettuce separate from the green beans and dressing until just before serving to maintain the best texture.
How to Store
- Store leftovers in an airtight container for up to 2–3 days.
- The salad will soften slightly over time but still tastes delicious.
- If possible, store the dressing separately to maintain the best texture.
Green Bean Salad with Dried Cherries and Almonds
Ingredients
For the salad:
- 1 lb green beans, trimmed
- 10 cups baby gem lettuce, torn (about 3 small heads)
- 1 cup cucumber, sliced into half-moons
- 1/2 cup dried cherries
- 1/2 cup toasted sliced almonds
- 1/2 cup crumbled goat cheese, or feta
- 1/3 cup chopped mint
For the dressing:
- 1/2 cup olive oil
- 1 shallot, minced (about ¼ cup)
- 3 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2 to 3 minutes, or until bright green and crisp-tender. Transfer the green beans to a bowl of ice water to stop the cooking. Drain well and pat dry. Cut into 1-inch pieces.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, shallot, red wine vinegar, honey, Dijon mustard, garlic, kosher salt, and black pepper until well combined.
- Assemble the Salad: On a large platter or in a large bowl, combine the butter lettuce, cucumber, green beans, dried cherries, toasted almonds, goat cheese, and mint.
- Dress and Serve: Drizzle the dressing over the salad and toss gently until everything is evenly coated. Serve immediately.
Notes
- Blanch green beans just until crisp-tender for the best texture and color.
- Toast almonds for maximum flavor and crunch.
- Optional swaps, use dried cranberries instead of cherries and feta cheese instead of goat cheese.
- Dressing can be made up to 3 days in advance and stored in the fridge.
- Salad is best served shortly after dressing but holds up well for a few hours.
Nutrition
Have you tried this recipe?
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Variations
- Swap the fruit: Use dried cranberries, golden raisins, or chopped dried apricots instead of dried cherries for a slightly different sweetness and flavor profile.
- Change the nuts: Try candied pecans, walnuts, or pistachios in place of almonds. Toasting them first will always bring out the best flavor.
- Make it more herb-forward: Swap or add fresh basil, parsley, or dill in place of (or alongside) the mint for a different fresh finish.
- Add a protein: Turn this into a main dish by adding grilled chicken, salmon, shrimp, or chickpeas.
- Change the cheese: Add crumbled feta if you don't like goat cheese. For dairy-free, add avocado for a creamy texture.
- Use a different base: Replace baby gem lettuce with arugula for a peppery bite, spinach for a softer texture, or kale (massaged) for a heartier salad.
- Make it grain-based: Add cooked farro, quinoa, or couscous to turn it into a more filling grain salad.
- Try a different dressing twist: My balsamic vinaigrette goes well with this salad too.
More Salad Recipes to Try
- Green Bean Salad
- Cherry Arugula Farro Salad
- Easy Bean Salad
- Potato and Green Bean Salad
- Butter Lettuce Salad
- Orange Arugula Salad
Check out all of my delicious SALAD RECIPES!