Updated: Aug 29, 2020
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Summer is here and so is one of my favorite seasonal foods: corn! This brightly colored grain (yes, it’s considered a grain, not a vegetable. Crazy, I know.) was the inspiration behind this refreshing Blueberry Corn Salad.
Even if you’re eating this in your cubicle, you’ll instantly be transported to a backyard bbq as soon as you take a bite. Each mouthful is filled with the sweet burst of blueberries and corn, hearty millet, crunchy almonds, tangy goat cheese, and peppery arugula. To balance out all the intense flavors, I like to pair this salad out with a simple balsamic vinaigrette dressing.
Not only does this salad taste good, but it’s also good for you. All these ingredients make this salad a great option for your summer health kick. Corn is a great source of insoluble fiber, which helps promote a healthy gut. Blueberries are antioxidant powerhouses, which can help reduce the damage of oxidation in your cells. The almonds, olive oil, and goat cheese are also good sources of fat which will help to keep you full and satisfied after digging into this salad. Whether or not you’re doing some summer shredding, you’ll love this tasty salad. The health benefits are just a bonus.
Throw on your bikini and enjoy this salad poolside for the perfect summer lunch.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe: Makes about 3 entree servings
275 g - Cooked Millet - sub grain of choice
180 g - Frozen Sweet Corn Kernels
210 - Blueberries
84 g - Goat Cheese
45 g - Almonds - Roughly Chopped
Arugula or greens of choice
15 ml - Olive Oil
20 ml - Balsamic Vinegar
20 g - Date Syrup - Sub liquid sweetener of choice
1 tsp - Kosher Salt - Plus more to taste
½ tsp - Black Pepper - Plus More to taste
Hard Boiled Egg
White Navy Beans
Cubed, Grilled Chicken
Cubed, Smoked Tofu
Add corn to a microwave safe bowl. Steam for 2-3 minutes or until cooked through. Set aside and allow to cool completely.
In a small bowl, whisk together all dressing ingredients.
In a bowl or tupperware, add a bed of arugula. Add millet, corn, blueberries, goat cheese, and almonds. Add in protein if desired to make the dish more filling.
When ready to serve, pour over dressing, mix, and enjoy.
If storing the salad for meal prep, store the dressing separately from the salad until ready to serve. Store in the fridge for 3-4 days.
Have some extra blueberries to use up? Throw them on top of the Red, White, and Blue-berry Chia Seed Parfaits!