This sweet & savory California crunch salad tastes exactly how I would describe a California summer in a bowl! The mix of sweet dates, corn, creamy avocado, and crunchy walnuts is just too good. Plus, if you’re in your third trimester like me, it’s a great way to sneak in those extra dates!
SERVING SIZE: 4
THE RECIPE:
If you’re using fresh corn, grill until lightly charred. If using frozen corn, sauté it in a little oil over medium heat for about 4 minutes, until warmed through and lightly golden.
Heat a little oil in a skillet over medium heat. Add the crushed walnuts and toast for about 3 minutes, stirring frequently so they don’t burn. Set aside.
In a small bowl, mix the pesto and olive oil until combined.
Add the arugula, tomatoes, corn, chopped dates, avocado, and goat cheese to a large bowl or serving platter.
Drizzle with the pesto dressing and toss gently to coat. Top with the toasted walnuts and serve as a side or enjoy all on its own. I made mine alongside steak and roasted veggies for the perfect summer dinner!
Sweet & Savory California Crunch Salad
Ingredients
- 5-6 cups arugula packed
- 1 cup cherry or grape tomatoes halved
- 1 cup white corn
- 1 cup dates chopped
- goat cheese to taste
- ⅔ cup walnuts crushed
- 1 avocado sliced or diced
- 2 tbsp pesto
- 1 tbsp olive oil
Instructions
- If you’re using fresh corn, grill until lightly charred. If using frozen corn, sauté it in a little oil over medium heat for about 4 minutes, until warmed through and lightly golden.
- Heat a little oil in a skillet over medium heat. Add the crushed walnuts and toast for about 3 minutes, stirring frequently so they don't burn. Set aside.
- In a small bowl, mix the pesto and olive oil until combined.
- Add the arugula, tomatoes, corn, chopped dates, avocado, and goat cheese to a large bowl or serving platter.
- Drizzle with the pesto dressing and toss gently to coat. Top with the toasted walnuts and serve as a side or enjoy all on its own. I made mine alongside steak and roasted veggies for the perfect summer dinner!
