As summer produce comes to an end, it gets harder and harder to make interesting salads. But so far, I’ve still been able to find good broccoli, corn, and tomatoes in the store. This salad is very easy to make, but has enough different flavors in it to keep it interesting. Plus, it is very easy to make in advance and then eat all week if you’re busy!
Recipe adapted from here.
1 head of broccoli, cut into small pieces
4 pieces of corn, with the kernels cut off
Red pepper flakes
1 container of cherry tomatoes, cut in half
White cheddar cheese
2 bags of mixed greens
1 tablespoon honey
1/2 tablespoon olive oil
1/2 teaspoon of paprika
3/4 cup of walnut pieces
1 cup of lightly packed basil
1/4 cup olive oil
Salt and pepper
1. Get started by making the candied pecans. Preheat the oven to 350 degrees. Mix the honey, olive oil, and paprika in a bowl. Then add the walnuts and mix until the walnuts are fully coated. Place the walnuts on a pan lined with parchment paper, and place in the oven. Bake for 5 minutes. Set aside.
2. Change the oven temperature to 400 degrees. Spray two baking sheets with cooking spray. Place the broccoli pieces on one, and the corn kernels on the other. Drizzle olive oil, red chili pepper, and salt on both pans of veggies. Use a spatula to mix them around on the pans, and then roast for 10-12 minutes. Once done, set aside.
3. While the veggies are cooking, make the pesto dressing by mixing the ingredients in a Cuisinart, or some other mixing device like a blender.
4. Once the veggies, nuts, and dressing are ready, prepare the salad. Line 4 bowls (or tupperware) with the lettuce. Then top each with the broccoli, corn, walnuts, cheddar cheese, and tomatoes. Drizzle the dressing on top.