Blueberry Corn Salad with Honey Basil Vinaigrette
Fresh summer (or any time!) salad filled with greens, fruit, charred corn, and hearty pasta. Topped with a dreamy basil vinaigrette.
Servings people
Equipment
Ingredients
Salad
- 2 ears corn on the cob fresh
- ½ pound dry orecchiette pasta 6 ounces, orzo or bowtie also work well
- 5 ounces baby arugula or arugula and spinach mix
- 1 cup blueberries, fresh about 5-6 ounces
- 1 cup English cucumber, sliced or chopped about 5 ounces
- 1 cup shaved parmesan cheese about 3 ounces
- ½ cup thinly sliced red onion about 1 ½ ounces
- 3 tablespoons sunflower or pumpkin seeds
Honey Basil Vinaigrette
- ⅓ cup apple cider vinegar I recommend Bragg’s brand
- 1 teaspoon garlic, finely minced or pressed
- ½ teaspoon kosher salt
- 2 tablespoons honey
- 2 cups, lightly packed basil, fresh leaves 1 ounce
- 1 cup olive oil or other oil of your choice
Instructions
Make Vinaigrette
- Place vinegar, garlic, salt, and honey in the jar of a small blender or food processor and process until smooth. Add basil and process until bright green and smooth. With blender running at low speed, slowly drizzle in oil until combined. Place in a mason jar or air tight container and set aside.
Char Corn
- Shuck outer husk and silk. There are a couple ways to do this, and it's also a great use for leftover, cooked corn. Method 1: lightly rub corn with oil and sprinkle with salt and pepper. Place corn directly on grates of bbq grill over medium heat and rotate as corn turns golden and chars in places. Method 2: Do not coat or season corn- simply place directly on gas stove top with gas turned to medium-low. Watch continuously and do not leave unattended. Use metal tongs to rotate corn or hold over gas as it chars. Set corn aside.
Cook Pasta
- Cook pasta according to package instructions. When finished cooking, drain and rinse in cold water to cool off. Leave in strainer to continue draining while you prepare the remaining salad ingredients.
Assemble Salad
- In a large bowl, add entire package of greens. Add blueberries, cucumber, parmesan, red onion, and seeds. Add drained pasta. Shake dressing before pouring on, start with about ¾ of the dressing and add more as desired (I usually use all of it). Toss well, season with additional salt and pepper if desired and serve immediately.
Notes
- Serves 8-10 as sides, 6-7 for a main dish
Nutrition
Calories: 374kcal, Carbohydrates: 12g, Protein: 2g, Fat: 37g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 26g, Trans Fat: 0.002g, Sodium: 206mg, Potassium: 182mg, Fiber: 1g, Sugar: 8g, Vitamin A: 617IU, Vitamin C: 6mg, Calcium: 40mg, Iron: 1mg
Calories: 374kcal
Cost: $7
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