Vampire Kiss Salad + Cherry Vinaigrette

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Brace yourself, fellow flavor fanatics, because this isn’t your typical leafy green snooze fest. The Vampire Kiss Salad is here to bite into your taste buds with a burst of juicy, tangy, and downright vampy goodness. Think dark, brooding greens, jewel-like cherries, and a vinaigrette so good it’s practically supernatural. Don’t worry—this salad’s only guilty pleasure is how healthy it is. No vampires were harmed in the making... except maybe your diet, in the best way possible.

Why “Vampire Kiss”?

The name comes from the deep, crimson cherry vinaigrette that stains every leaf like a kiss from the undead (in a totally delicious, non-creepy way). Plus, cherries are rich in antioxidants and vitamin C, giving you a boost that vampiric legends could only dream of. Leafy red greens adds iron and fiber, because even bloodsuckers need to keep their strength up. And to keep things interesting, this salad has a little crunch and nuttiness that’ll make you swoon faster than a late-night creature of the night.

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Bonus Tips:

• Want to kick it up a notch? Add grilled chicken or seared tofu for protein.

• Swap red leaf for arugula if you like your greens peppery and feisty.

• This salad makes a killer side dish or a light, nutritious dinner when paired with crusty whole-grain bread.

Final Thoughts

The Vampire Kiss Salad with Cherry Vinaigrette proves you don’t have to sacrifice flavor for health. It’s wickedly simple, packed with nutrients, and, dare we say, downright addictive. Perfect for a spooky-themed dinner or whenever you want to give your taste buds a little thrill. So next time you want something fresh but fabulous, summon your inner vampire and dive in.

Just beware—the only thing you’ll be biting into is this salad… unless you sneak a midnight snack afterward.

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Vampire Kiss Salad + Cherry Vinaigrette

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Cook time: 1 HourTotal time: 1 Hour

This isn’t your typical leafy green snooze fest. The Vampire Kiss Salad is here to bite into your taste buds with a burst of juicy, tangy, and downright vampy goodness.

Ingredients

• 3 Beets
• 3 Tbsp. Extra Virgin Olive Oil
• 16 Oz. Pitted Frozen Cherries (1/2 C. Reserved for Dressing)
• 1 Pt. Blackberries
• 1/2 C. Crumbled Blue Cheese (Or Gorgonzola)
• 10 Oz. Red Leaf & Baby Green Mix
• 6 Tbsp. Pumpkin Seeds (Or other seeds/nuts.)
• 6 Tbsp. Dried Cherries

Cherry Vinaigrette

• 1/2 C. Pitted Frozen Cherries, Thawed
• 2 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp. Apple Cider Vinegar
• 1 Tsp. Dijon
• 1 Garlic Clove
• Salt & Pepper to Taste

Instructions

1. Preheat the oven to 375 degrees F. and line a baking sheet with foil, parchment paper, or a silicone baking mat; set aside.
2. Rinse the beets and trim off the leaves. Place each into a square of foil and top with 1 Tbsp. of extra virgin olive oil each. Wrap them up in the foil and set on the prepared baking sheet.
3. Place the 16 Oz. Pitted Frozen Cherries (1/2 C. Reserved for Dressing) onto the prepared baking sheet as well.
4. Set the baking sheet into the oven to bake for 30 minutes.
5. Once done, remove the baking sheet from the oven, leaving the beets in the oven to continue baking. Set the roasted cherries aside to cool.
6. Allow the beets to cook for another 30 minutes, then remove from the oven along with the cherries and allow them to cool enough to handle.
7. Once cooled off, remove the skins from the beets and then cut into cubes.
8. For Meal Prep: Divide the beets and roasted cherries evenly among containers. Then, divide the 1 Pt. Blackberries and 1/2 C. Crumbled Blue Cheese evenly as well. Divide the 10 Oz. Red Leaf & Baby Green Mix evenly among the containers and then top each with 1 Tbsp. Pumpkin Seeds and 1 Tbsp. Dried Cherries.
9. To Enjoy Now: Divide the 10 Oz. Red Leaf & Baby Green Mix evenly among plates or bowls. Top each with the beets and roasted cherries. Followed by the Blackberries and Crumbled Blue Cheese, once again divided evenly. And finally the 1 Tbsp. Pumpkin Seeds and 1 Tbsp. Dried Cherries.
10. Place the 1/2 C. Pitted Thawed Cherries, 2 Tbsp. Extra Virgin Olive Oil, 2 Tbsp. Apple Cider Vinegar, 1 Tsp. Dijon, 1 Garlic Clove, and Salt & Pepper to Taste into a blender, food processor, or the cup with an immersion blender and puree.
11. Divide the Cherry Vinaigrette evenly among plates or store in containers for meal prep.

Recommended Products

Amazon Fresh, Italian Extra Virgin Olive Oil

NUT CRAVINGS - Roasted & Unsalted Pumpkin Seeds, Pepitas, No Shell

Yupik Dried Cherries

Nutrition Facts

Calories

367

Fat (grams)

21 g

Sat. Fat (grams)

5 g

Carbs (grams)

40 g

Fiber (grams)

6 g

Net carbs

34 g

Sugar (grams)

24 g

Protein (grams)

10 g

Sodium (milligrams)

207 mg

Cholesterol (grams)

8 mg

Nutritional Claims: High Fiber • Vegetarian • Pescatarian • Mediterranean • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • Sulphite Free • Kosher

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