Fresh and easy summer salads use the best of the season. Blueberries, corn, quinoa, cheese, nuts? Yep, the best way to end summer is to enjoy them now before they’re gone!
The best way to end summer? Summer food!
Before it ALL goes away, eat all the summer foods! One of the best parts of this season is all the fresh food. We’re in the throngs of blueberries, peaches, corn, tomatoes, and herbs. When I made this salad, it was declared a “winner” and worthy of a repeat. With that kind of reception, I thought you might want in on it.
A summer salad: Blueberry Corn Quinoa Salad
This salad is super easy to make.
As you read the recipe you’ll see that it’s accommodating to what you have available. Go ahead and be flexible and use what you have.
- chopped lettuce, spinach, kale or arugula
- corn, fresh or roasted
- blueberries, peaches are also good
- red onion
- pecans, but you can substitute pistachios or walnuts
- goat cheese crumbles, or blue cheese or feta
- olive oil and fresh lemon juice
Toss these together and you have a salad with yummy things in every bite.
Benefits of blueberries
They’re called blue dynamos for a reason! Anthocyanins are responsible for the blue in the berry. These plant compounds also seem to reduce inflammation and promote heart and brain health. A good source of fiber and vitamin C, and just 80 calories in a cup, blueberries are pretty powerful package.
Blueberries are a summer fruit so prices are lower and freshness is tops. Look for firm, dry blueberries with smooth skins. Refrigerate them when you get home and rinse before eating.
Benefits of quinoa
Find quinoa near the rice and other grains at the grocery store. I like that it cooks in about 10 minutes and provides fiber and protein. It’s technically a seed, which makes it gluten free. You could substitute rice or bulgur or buy precooked quinoa. Toss with all the other goodies and keep enjoying all this fresh produce as long as it sticks around.
Benefits of Blueberry Corn Quinoa Salad
- It’s delish and nutrish ;-). Fiber, protein, antioxidants, and flavor, all on your fork!
- It keeps well.
- It’s quick to fix.
- It’s packable for lunch or travel.
- It’s flexible so you can use what you have.
I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals toward high fiber meals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.
Seems like we just got this summer thing going. But I have had lots of experiences not too far from home.
What to do in Wyoming
Area code 307 has a lot going on. See my other Wyoming recommendations here.
I enjoyed touring a 500-year-old buffalo jump near Sundance, a 2-scoop Dirty Sally’s huckleberry ice cream cone I ate in Tensleep, the Brook trout I snagged in the Big Horns, the horse, Brian, I rode in Cody (Brian, a good horse name?!), the mudpots bubbling in Yellowstone National Park, the festive fireworks in Gillette, and the gorgeous Joyner Ridge hike around Devil’s Tower.
Yep, it was a heck of a summer!
Have you toured Heart Mountain Relocation Center near Powell? It’s a must do. When I was there a former resident was showing his children where he and his family of 6 lived for a couple of years. That was quite a story to hear!
When was the last time you saw Old Faithful erupt? To me, it never gets old.
Few of these experiences are limited to summer, but as fall approaches, I’m happy to carry these memories with me.
I use antique wood fondue forks to toss the salad. These are similar.
Want something different?
- Drizzle with Dijon Vinaigrette
- Blueberry, Grilled Corn, and Charred Lemon Salad
- Watermelon Salad with Soy Vinaigrette
- One-pan Baked Blueberry Pork Chops
Soul Food Connection: What food do you have to eat to make it summer? Is there a favorite food when you were growing up that you could wait for? What are your favorite summer foods?
P.S. Hungry for more healthy living tips and recipes? Sign up for my newsletter here.
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Blueberry Corn Quinoa Salad
This salad keeps well so makes a good take-for-lunch recipe.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 1/2 cup servings 1x
- Category: Salad
- Method: stove
- Cuisine: American
- 3 cups cooked quinoa, room temperature or cooler
- 2 cups chopped lettuce, spinach, kale or arugula
- 1 cup corn, fresh or roasted
- 1 cup blueberries, peaches are also good
- ¼ cup red onion, diced
- ¼ cup pecans, toasted, can substitute pistachios or walnuts
- ¼ cup goat cheese crumbles, can substitute blue cheese or feta
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
In a large bowl, toss all ingredients together.
To toast pecans: Lay in single layer on baking sheet. Bake at 350F for 12-15 minutes.
Keywords: gluten free, hearty salad, make ahead salad, vegetarian, packable salad