Kale, Corn and Blueberry Salad with massaged kale, plump blueberries, charred sweet corn, and fresh mint is tossed with a homemade vinaigrette and topped with tangy feta and toasted pepitas. This flavor packed, hearty, yet light, salad is great for an easy go-to side. Pair it with a grilled protein for a perfect summery meal!
Raise your hand if you’re into sweet corn! ME!! And raise your hand if love blueberries!! MEEEE!!!! You know what I also like? Easy breezy no fuss meals packed with summer ingredients and fresh flavors. As slow as this crazy summer has been, I can’t believe we’re already in August. And as much as I look forward to the next batch of seasonal produce, I am no where close to having my fill of summery fruits and veggies. Two of my summer loves, juicy blueberries and sweet corn from the cob, are showcased in this dish. This Kale Corn and Blueberry Salad recipe is easily one of my favorite summer salads I’ve made so far. It’s super easy to throw together and requires only a few ingredients. From the summer flavors, to the crunchy textures this salad does not disappoint!
Kale Corn & Blueberry Salad Ingredients:
- Kale
- Corn on the Cob
- Blueberries
- Feta
- Mint
- Pepitas
- EVOO
- Apple Cider Vinegar
- Dijon Mustard
- Honey
Not a Fan of Kale???
It’s not my go-to either. However, it stands up perfectly to the rest of the ingredients in this recipe. It’s just hearty enough to balance out the textures of the blueberries with the corn and pepitas. The trick is to make sure the kale is thinly sliced and then lightly massaged. Using clean hands massage the kale until the leaves are softened, slightly wilted, glistening all over and the leaves turn from from bright green to dark green. This takes a minute or two.
Make it A Balanced Meal
While this salad is so tasty on it’s own, to make it a more filling balanced meal, add a protein:
- Serve with a grilled protein, such as chicken, fish, skirt steak or tofu
- Add in cooked lentils or beans
- Use it as a topping for steak, fish or chicken tacos
- Top it with some hard boiled eggs
- Toss in some cooked salmon or tuna
I’ll be over here soaking up the August sun on our back patio with a cocktail, all the animals (Sully, Bella, Poppy and the chick-a-dees) and getting the most out of summer’s bounty, including what’s left of this delicious salad.
Happy Tuesday! Be safe out there!
If you make this Kale, Corn & Blueberry Salad make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Kale, Corn & Blueberry Salad
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 6 to 8 Servings 1x
- Category: Salad
- Cuisine: American
Description
Kale, Corn and Blueberry Salad with massaged kale, plump blueberries, charred sweet corn, and fresh mint is tossed with a homemade vinaigrette and topped with tangy feta and toasted pepitas. This flavor packed, hearty, yet light, salad is great for an easy go-to side. Pair it with a grilled protein for a perfect summery meal!
Ingredients
1 large bunch kale (I used curly kale but you can use lacinto/dino/tuscan kale)
5 ears corn
1 1/2 c. fresh blueberries
6 oz. crumbled feta
1 c. loosely packed mint, torn
3/4 c. pepitas
Vinaigrette:
4 Tbsp. EVOO
1 1/2 Tbsp. apple cider vinegar
1 tsp. dijon mustard
1 tsp. honey
Salt and pepper
Instructions
- Preheat the oven to 400 degrees and spread the pepitas on a baking sheet. Bake for 5 minutes or until toasted and fragrant, tossing once or twice to make sure they bake evenly. Remove from the baking sheet and set aside to cool.
- Heat a cast iron skillet over medium high heat. Brush the corn cobs lightly with EVOO and place in the hot pan. Rotate the corn every couple minutes to cook evenly. Cook until char marks appear and the pale raw corn turns bright yellow. If the corn chars too quickly, lower the heat slightly. Remove from the pan and set aside until cool enough to handle. To remove the kernels from the cob, stand the cob up on its end on a cutting board. Using a serrated knife and a sawing motion, cut away the kernels from the cob. Set the kernels aside and discard cobs.
- Pull or cut away the kale leaves from the stems. Discard the stems and slice the leaves into thin ribbons. Place into a large bowl and drizzle with 1 tablespoon of the EVOO. Massage the kale with your hands until the kale glistens and darkens and the leaves soften.
- In a small bowl, whisk together the remaining EVOO (3 Tbsp.), vinegar, mustard, and honey. Season with salt and pepper. Pour over the kale and toss to coat. Add in corn kernels, blueberries, crumbled feta, mint and toasted pepitas. Toss again and serve!
Keywords: kale, salad, massaged kale salad, corn on the cob, charred corn, blueberries, blueberry, feta, pepitas, pumpkin seeds, mint, homemade vinaigrette, summer salad
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