I’m not sure how you guys are going to feel about me sharing a salad today.
I was really kind of hoping you would be excited about it but I also realize that not everyone considers a salad something to get hyped about. What if it has tons of fresh berries and delicious seeds though, does that make it better? Well, at least I’m pretty excited to share it with you. I sometimes get cravings mid-week for something light and fresh to get through the rest of the week. I don’t know, just something about Wednesday says salad time to me, what do you think?
I feel like this salad celebrates some of the most delicious flavors of the summer. Since I know so many of you are reaching the end of your summers I thought it’d be a good time to share this recipe because it’s the time of year when everyone’s seasons start to get more similar no matter which hemisphere you’re in. For me it’s my way to greet the Spring but for you up North it would also be great to use up the last of your summer basil and berries before it gets cold.
Either way I’d say this is a definite keeper. Oh my goodness, and the seedy vinaigrette dressing is something you’ve gotta try. It’s kind of hilarious how much it always seems to impress people when it’s actually super, super simple to make. I’m talking throw it in a jar, shake, and pour; done. Plus it’s such a lovely way to dress up any salad, to pretty much bedazzle it with seeds of all different colors.
The salad itself is also very simple, but the fresh basil mixed with the lightly tart berries and sweet corn is a combo that I’ll never get tired of. Basically this whole thing is a no-fail situation that I’m really hoping you’re inspired by at the very least. I know I am!
Summer Berry, Sweet Corn, & Basil Quinoa Salad + Seedy Vinaigrette
Enjoy some of the season's yummiest flavors in this simple to make salad.
- 4 cups fresh salad greens lettuce, spinach, etc., roughly chopped
- 2 cups cooked quinoa
- 1 cup whole kernal corn off the cob
- 1 cup fresh berries of choice washed (stems removed for strawberries)
- 1/2 cup sunflower seeds
- 1/4 to asted pepitas
- 1 bunch fresh basil leaves roughly chopped if large
- 1/2 cup sunflower oil
- 1/4 cup white vinegar
- 3 tablespoons sugar
- 2 tablespoons sunflower seeds
- 2 tablespoons pepitas
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon black sesame seeds
- Sea salt and freshly ground black pepper to taste
Combine all the ingredients for vinaigrette in a medium jar with a tightly fitting lid and shake very well. Add salt and pepper to your taste then store in fridge until ready to serve.
Gently toss the greens, quinoa, corn, and basil together for the salad in a large bowl using salad tongs. Top with fresh berries, sunflower seeds, and pepitas. Store salad in fridge until ready to serve.
For serving, either gently toss entire salad with vinaigrette immediately before serving or serve on the side for individuals to add as desired.