Sweet corn and cherry arugula salad 1
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Sweet Corn and Cherry Arugula Salad

A tasty salad with cherries and feta, sweet corn, and balsamic dressing.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 257kcal
Author Lizzie Streit, MS, RDN

Ingredients

  • 3 ears sweet corn kernels removed from cob
  • 3 tbsp olive oil divided
  • 2 cups cherries pitted and halved
  • 8 cups arugula
  • 1 cup feta cheese
  • 3 tbsp balsamic vinegar

Instructions

  • Peel the corn and remove any threads. Use a serrated knife to slice the kernels off each cob over a large plate.
  • Heat 1 tbsp of the olive oil in a large skillet over medium high heat. Add the corn to the skillet and cook for 5 to 7 minutes, or until slightly browned. Remove from heat.
  • While the corn is cooking, prep the cherries by pushing a stainless steel straw through the center of each cherry to remove the pit. Slice in half.
  • In a large bowl, combine arugula, cherries, corn, and feta cheese. Whisk together the other 2 tbsp olive oil and the balsamic vinegar and pour this over the salad. Toss until well coated. Enjoy!

Notes

You can adjust the amounts of ingredients based on your personal preferences. If you prep this in advance, do not add the dressing until you plan to eat it to prevent it from getting soggy. 

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 16g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 432mg | Potassium: 337mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1152IU | Vitamin C: 11mg | Calcium: 261mg | Iron: 1mg