Arugula Corn Salad [Wholefoods Copycat]
Looking for fresh ideas for that bag of arugula in your fridge? This seasonal salad is perfect the side dish as we transition from summer bbq season to cool crisp Fall nights. If you like simple recipes try adding this easy arugula corn salad to your weekly menu.
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Variations & Substitutions:
This recipe has so much potential. Not only is the basic version delicious and quick to whip up but you can make it way fancier and more of a meal by adding all kinds of other veggies, nuts, berries, and herbs of your choice. The diversity and options are plentiful for this cute little salad. Visions of thinly sliced fennel, pine nuts, goat cheese crumbles, and red pepper come to mind. Dress it up or keep it casual. That’s up to you!
This arugula corn salad also makes a great addition to your power/protein bowls too! Check out this example of my breakfast scramble bowl. The sweetness of the corn complimented my savory chicken sausage and veggie medley perfectly.
Pictured here: Chicken sausage from Trader Joe’s, Veggie medley aka rainbow medley; yellow squash, zucchini, red bell peppers, red onion, and sweet potato. 1/2 C egg white + one whole farm egg alongside the arugula corn mixture.
What you need for this Arugula Corn Salad:
- 4 Corn
- 2 cups Arugula
- 1 tbsp Fresh Thyme
- 1/4 Small Red Onion
- 2 tbsp Avocado Oil
- 3 tbsp White Wine Vinegar
- 1 tbsp Lemon Juice
Step-by-step instructions:
- Roast corn, slice from cob then pop in the fridge to cool.
- Thinly slice red onion with mandoline or by hand.
- Place arugula and red onion in a large mixing bowl, and set aside.
- Combine and whisk together avocado oil, white wine vinegar, lemon, and fresh thyme.
- Once the corn is chilled, combine with arugula and red onion mixture. Dress, toss and serve immediately.
Frequently asked questions:
What are some great creative salad recipes?
Some of the best ways to try something creative is to seasonal produce. Each ingredient should taste good on its own and the best/freshest ingredients are those produced in the season they were meant for. Take a look at this seasonal food guide to get some inspiration for your next tasty (and creative) salad recipe.
What’s your favorite dish that uses arugula?
As an avid chicken eater, there isn’t a day that goes by that I don’t consume it in some form. BUT Chicken Milanese is definitely one of the tastiest ways to enjoy crispy chicken and of course, fresh arugula.
What is the best way to make salads?
Fill your fridge with a variety of fruits, veggies, and herbs…and prep, prep, prep them all.
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Arugula Corn Salad
Ingredients
- 4 Corn
- 2 cups Arugula
- 1 tbsp Fresh Thyme
- 1/4 Small Red Onion
- 2 tbsp Avocado Oil
- 3 tbsp White Wine Vinager
- 1 tbsp Lemon Juice
Instructions
- Roast corn, slice from cob then pop in the fridge to cool.
- Thinly slice red onion with mandoline or by hand.
- Place arugula and red onion in a large mixing bowl, and set aside.
- Combine and whisk together avocado oil, white wine vinegar, lemon, and fresh thyme.
- Once the corn is chilled, combine with arugula and red onion mixture. Dress, toss and serve immediately.
