Blueberry Corn Goat Cheese Arugula Salad
Servings 4
Ingredients
- 6 cups loosely packed arugula or thinly sliced lettuce
- 1 cup fresh blueberries
- 1 cup raw corn (from about 1 ear of corn)
- 1 cup loosely packed fresh herbs (basil, cilantro, mint, and/or parsley), kept whole, torn, or chopped
- 1/2 lemon, juiced (about 1 tbsp)
- 1/2 tsp kosher salt
- Olive oil
- 1 cup (about 5 oz) crumbled goat cheese*
- Pickled red onions
- Chopped toasted almonds, for topping
- *If you don’t like goat cheese, use feta or mozzarella.
- Note: ~ This recipe could serve 4 as more of a side or 2 as a big salad dinner. Serve this with grilled chicken (or crumbled cooked bacon) and a side of crusty bread to make it more of a meal. You can easily stretch it by adding more of everything.
- Pro tip! ~ If you think you’ll have leftovers, store the salad BEFORE drizzling with olive oil. It’s actually the oil in dressings that makes greens/lettuce get wilty and slimy as they sit.
Items you can prep ahead (optional)
- Slice 1 cup raw corn (from about 1 ear of corn)
- Pickled a red onion
- Toast and chop almonds, for topping
Instructions
- In a large bowl, add the blueberries, corn, arugula or lettuce, and herbs. Squeeze lemon juice all over, sprinkle with salt, then toss to coat.
- Serve drizzled generously with your best olive oil and top with goat cheese, pickle red onions, and nuts.
Notes
Substitutions:
- To make vegan/dairy-free, skip the goat cheese and add chopped avocado.
- Use any seasonal fruit in place of blueberries (strawberries, cherries, peaches, etc…)
- Use any toasted nut in place of almonds
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days (see pro tip)
Leftovers + Repurposing:
- Serve leftover salad topped generously with all the toppings and olive oil.
- Top or serve with any cooked or grilled protein and a side of crusty bread to make it more of a meal.
- Add cooked pasta and toss with more lemon, salt, and olive oil for an easy pasta salad.