This weekend was one for the books. We celebrated one of my best friend’s weddings on the gorgeous coast of Connecticut. It was picture perfect and full of laughter! I already miss it.
As I touched down in Minneapolis this evening, all I could think about was the fresh fruits and vegetables I was craving. I’m looking forward to all of the healthy recipe testing I’ll be doing this week! But until then, I’ll leave you with this Sweet Corn and Cherry Arugula Salad :-).
This salad features one of my favorite stone fruits, cherries, in honor of this month’s Recipe Redux theme. Juicy and sweet, cherries are a perfect addition to arugula and fresh sweet corn. Add a little feta and some balsamic, and you got yourself a great summer salad.
If you haven’t done your grocery shopping or meal prep for the week, add this one to the list! It’s simple and fresh and perfect for lunches or a quick weeknight meal.
Cherries are in their peak season right now, so get them while they’re at their juiciest!!
Sweet Corn and Cherry Arugula Salad
A tasty salad with fresh cherries and corn in a balsamic vinaigrette.
- 3 husks sweet corn
- 1 tbsp olive oil
- 2 cups cherries pitted and halved
- 4 cups arugula
- 1 cup feta cheese
- 2 tbsp olive oil
- 2 tbsp balsamic vineger
Heat the olive oil in a large skillet over medium high heat. Peel the corn and remove any threads. Use a serrated knife to slice the kernels off the cob. Add them to the skillet and cook for 5 to 7 minutes. Remove from heat.
In a large bowl, combine arugula, cherries, corn, and feta cheese. Whisk together olive oil and balsamic vinegar and pour over salad, tossing until well coated. You may choose to add some more olive oil and balsamic to taste.
Pin this Sweet Corn and Cherry Arugula Salad now to make later!
Have a happy and healthy week!
Check out the other recipes for this month’s Recipe Redux…