Recipes Salads Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah Be the first to rate & review! This refreshing salad features bright cherry vinegar and sweet roasted cherry juice. Earthy, spice-filled dukkah grounds the flavors and adds a nutty crunch. By Alecia Moore Alecia Moore Alecia Moore (aka recording artist and songwriter Pink) is a winemaker and co-owner of the Two Wolves Estate Vineyard in Santa Ynez Valley in Santa Barbara County. She is a hands-on wine grower who is passionate about organic farming. When she is not touring, picking and hand-sorting grapes, or making wine, Alecia takes cooking classes on vacation. Food & Wine's Editorial Guidelines and Robbie Grantham-Wise Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Active Time: 30 mins Total Time: 40 mins Yield: 8 to 10 Ingredients 1 1/2 cups frozen pitted dark sweet cherries (about 11 ounces), thawed 2 tablespoons sherry vinegar 1/4 cup olive oil, divided 2 1/2 tablespoons honey, divided 3/4 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 1/4 cup cherry vinegar (such as Pojer e Sandri) or balsamic vinegar 1/2 head red cabbage, quartered, cored, and thinly sliced on a mandoline (about 6 cups) 3 apples (such as Honeycrisp, Red Delicious, or Gala), quartered, cored, and thinly sliced on a mandoline (about 5 cups) Almond Dukkah 2 tablespoons dried cherries, for garnish Directions Preheat oven to 330°F. Stir together cherries, sherry vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small baking dish; spread in a single layer. Bake in preheated oven until cherries are tender and infused with vinegar mixture, 12 to 16 minutes. Set cherries aside. Whisk together cherry vinegar, 1/4 teaspoon pepper, remaining 2 tablespoons olive oil, and remaining 1 1/2 tablespoons honey in a small bowl until well blended. Just before serving, toss together cabbage, apples, roasted cherries and 2 tablespoons roasted cherry juice, cherry vinaigrette, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. (Save remaining roasted cherry juice for another use.) Transfer salad to a large serving platter, and sprinkle with almond dukkah. Garnish with dried cherries. Serve immediately. Make Ahead The cherry vinaigrette can be made up to 3 days in advance. The sweet cherries may be roasted 1 day ahead; let cool, cover, and chill. Notes Cherry vinegar is available from from markethallfoods.com. Rate it Print