Fresh Corn Blueberry Spinach Salad
User Reviews
5
Fresh Corn Blueberry Spinach Salad
Description
The salad starts by microwaving whole ears of corn briefly to tenderize the kernels without losing their sweet freshness. After cooling, the kernels are cut off and combined with fresh baby spinach leaves, plump blueberries, and thinly sliced (or pickled) red onion. These ingredients provide a blend of sweet, tart, and green flavors.
Roasted almonds with a sweet and spicy seasoning add crunch and depth, while the honey-cider poppy seed dressing layers in sweetness and tang that complements the fruit and vegetables. The salad brings together delicate leafy greens with crisp kernels and the juicy burst of blueberries.
This salad works well as a vibrant side dish or light lunch and can be served with extra dressing on the side for added moisture.
Ingredients
- 4 corn with husks on, ears
- 8 cups spinach fresh baby
- 1 cup blueberries fresh
- ⅓ cup red onion or thinly sliced red onion, pickled
- ⅓ cup roasted almonds sweet and spicy
- honey-cider poppy seed dressing
Instructions
- For the corn:
- Place corn, two ears at a time, in the microwave and cook for 4-6 minutes. Every microwave is a little different so check one ear after 4 minutes. If it needs a bit more time put it back in for another minute or two. Once you know how long your microwave takes, you can use this timing every time you cook corn.
- Remove from microwave with a hot pad and allow to cool for 5 minutes.
- After cooling, cut the bottom end of corn off, about 1 ½ inches from the end. Pull back husk and silks from the top (almost all of the silk should easily pull away). Slice kernels from husks and set them aside to cool. (See the video above in the post to see a demonstration of this technique.)
- For the salad:
- Combine spinach, blueberries, corn and red onions in a large serving bowl. Sprinkle with a generous pinch of sea salt and freshly ground black pepper.
- Drizzle with 3-4 tablespoons of the poppy seed dressing and toss together.
- Top salad with almonds. Serve extra dressing at the table.
Notes
- Microwave corn with husks on for convenience; adjust timing based on your microwave's strength.
- After cooking, cool corn before cutting kernels off to avoid loss of juice and retain texture.
- Pickled red onion can be used instead of raw to add a tangy contrast.
- Refer to the full post for detailed tips on dressing and ingredient preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 41mg | 2% |
| Potassium | 417mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3875IU | 78% |
| Vitamin C | 18.4mg | 20% |
| Calcium | 42mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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