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Heart Healthy Grilled Corn Salad

Author Tawnie Graham of Kroll's Korner

Ingredients

For the salad

  • 1 bunch fresh kale stemmed, washed, and chopped
  • 3 cups baby spinach and arugula mix
  • 1/2 red onion diced
  • 4-5 fresh figs sliced
  • 1 cup red quinoa cooked and cooled
  • 1 stalk of corn grilled
  • 1 can of no-sodium kidney beans drained and rinsed
  • 4 oz. feta cheese tossed
  • 1 cup fresh cherry tomatoes I roasted mine, but it is just an option.
  • 1-2 teaspoons Nutritional Yeast

For the dressing

  • 1/3 cup white wine vinegar
  • 1/2 large shallot minced
  • 2/3 cup extra virgin olive oil
  • 2 tablespoons honey
  • 2 teaspoons coarse-grained Dijon mustard

Instructions

Directions

  • In a large bowl, toss chopped kale and baby spinach & arugula mix together. This is your base or bottom layer.
  • Start to build your salad in sections. Place red onion, feta, kidney beans, grilled corn (cut off of the cob after being grilled), cherry tomatoes (roasted option directions below), quinoa and fresh figs around the salad. Sprinkle nutritional yeast on top.
  • Whisk all ingredients for the dressing together and place onside or drizzle on top and serve immediately.
  • Optional Roasted tomatoes: Preheat oven to 375 degrees F. Meanwhile, halve tomatoes. On a lined baking sheet, toss tomatoes with 2 tablespoons avocado oil, salt and pepper. Roast in oven for 15 minutes, flipping tomatoes gently occasionally.