Arugula Salad with Grilled Corn, Blueberries, and Sharp Cheddar

I’m back to make you drool for salads again! Salads are far from lame; they’re kick-butt, flavor-packed masterpieces. This arugula salad makes all other arugula salads jealous with loads of popping summery flavors.

In my hometown, each summer month means another burst of fresh veggies and fruits from local farm stands. July is the month of sweet, tender corn. It’s also the month of blueberries that are sweet yet have a pinch of tartness.

Picture the symphony in your mouth of bitter arugula offset by the sweetness and smokiness from grilled corn, tartness from blueberries, and saltiness from extra sharp cheddar cheese. Don’t forget the buttery notes of finely chopped walnuts – and if you dare – a warm croissant crouton finish.

 

 

 

Makes: 4 appetizer salads 

Prep time: 15 minutes

Cook time: 5 minutes 

Total time: 20 minutes

The Ingredients

1 package arugula

1.5 cups fresh blueberries

1.5 cups fresh corn off the cob (either raw or grilled for 10 minutes, turning often)

1 cup extra sharp cheddar cheese

2/3 cup finely chopped walnuts

1 lemon, squeezed

2/3 cup extra virgin olive oil (less for a tarter dressing!)

1 clove garlic, minced

Salt and pepper

2 croissants, broken into bite-sized pieces

 

 

 

The Steps

In a large bowl, add arugula. Layer blueberries, corn, cheddar, and walnuts.

For dressing: In a separate smaller bowl, add lemon juice, garlic, olive oil, salt and pepper. Whisk until combined, adding more olive oil if the vinaigrette is too tart.

Toss dressing with arugula mixture until well-combined.

For croissant croutons (optional touch!): In a 350-degree oven, spread out croissant bites on a baking sheet. Bake (with no olive oil) for about 5 minutes, or until toasty. Layer on top of salad.

 

 

 

The Steps with Pictures

In a large bowl, add arugula. Layer blueberries, corn, cheddar, and walnuts.

For dressing: In a separate smaller bowl, add lemon juice, garlic, olive oil, salt and pepper. Whisk until combined, adding more olive oil if the vinaigrette is too tart.

Toss dressing with arugula mixture until well-combined.

For croissant croutons (optional touch!): In a 350-degree oven, spread out croissant bites on a baking sheet. Bake (with no olive oil) for about 5 minutes, or until toasty. Layer on top of salad.

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