5 from 7 votes
Fresh Corn Blueberry Spinach Salad
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
 
Quintessentially summer, this Blueberry Spinach Salad with tender corn, pickled red onions and sweet/spicy almonds is fresh, delicious and goes so well with grilled entrees!
Course: Salad
Cuisine: American
Keyword: Blueberry Spinach Salad, Spinach Salad
Servings: 6 servings
Calories: 78 kcal
Author: Chris Scheuer
Ingredients
Instructions
  1. For the corn:

  2. Place corn, two ears at a time, in the microwave and cook for 3-4 minutes).

  3. Remove from microwave with a hot pad and allow to cool for 5 minutes.
  4. After cooling, cut the bottom end of corn off, about 1 1/2 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 aside to cool.
  5. For the salad:

  6. 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.

  7. Drizzle with 3-4 tablespoons of the poppy seed dressing and toss together.
  8. Top salad with almonds. Serve extra dressing at the table.
Recipe Notes

See Café Tips above for more detailed instructions and tips.

Nutritional Information does not include onions, almonds and dressing. See those individual posts for that info.

Nutrition Facts
Fresh Corn Blueberry Spinach Salad
Amount Per Serving
Calories 78 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 41mg2%
Potassium 417mg12%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 7g8%
Protein 3g6%
Vitamin A 3875IU78%
Vitamin C 18.4mg22%
Calcium 42mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.