The earthy taste of spinach is perfectly complemented by the natural sweetness of blueberries, corn, and basil in this fresh, healthful summer salad. With walnuts and goat cheese, it’s all you need for a simple summer meal. Every time we serve this salad, people rave about it. So delicious!
Yields about ¾ cup dressing
Serves 4, more as a side salad
Prep time: 20 minutes
½ cup fresh blueberries*
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh basil leaves, packed
1 teaspoon Dijon mustard
¼ teaspoon salt
Pinch of sugar
⅛ teaspoon cracked black pepper
½ small red onion
4 ears fresh sweet corn
6 ounces baby spinach or arugula (about 8 cups, moderately packed)
Fresh blueberries*
1 (4-ounce) log goat cheese, sliced into 8 rounds
½ cup walnuts, toasted
*One pint of blueberries is a good amount for both the dressing and for sprinkling on the salad.
Make the dressing: Place the blueberries in a blender or food processor along with the olive oil, lemon juice, basil, mustard, salt, sugar, and pepper. Whirl until fairly smooth. Set aside. The dressing will thicken as it sits. Stir it before drizzling on the salad. This dressing keeps for several days in an airtight container in the refrigerator.
Thinly slice the red onion. Cut the corn kernels off the cobs; you’ll have about 2 cups. If you’re adding goat cheese, slice it into 8 rounds.
To assemble the salad, divide the spinach among the serving plates and top each with red onion slices. Drizzle about 2 tablespoons of the thick, purple dressing over each salad. Arrange blueberries and the corn kernels on top. Add goat cheese slices and walnuts, if you like.
Finish this summer meal with Cherry Tomato Upside-Down Cake or Lemon-Zucchini Cake with Thyme.