Summer is winding down and for those of you who love the bright, warm, blue sky days, I feel for you. Because AUTUMN IS ALMOST HERE! But, I do still a few summer recipe stragglers left so say hi to this summer harvest chopped veggie salad 👋🏻.
Side note: So if you happen to follow my instagram or my facebook, you may have noticed the “Chicken saga”. If not, basically these two chickens have appeared out of nowhere and have apparently taken up residence in my yard. Honestly, I’m not that concerned (yet) because there’s not much going out there. Pretty much just weeds.
However! We’ve been attempting some gardening slash landscaping and I can’t have chickens pecking around ruining my hydrangeas and my herb garden.
But WHO do they belong to??? Part of our yard isn’t fenced (for now) so these chickens just kind of come and go. Oh and one is def a rooster, and yes he cock a doodle doo’s his head off in the early morning hours 😑. When we moved to the burbs I didn’t realize we also moved to a farm apparently?? And why is MY HOUSE a chicken coop?!
Whatever. They aren’t hurting anyone but my point is, once I get my garden going they better not peck all my herbs and veggies to death. Because I have plans. Summer harvest chopped veggie salad STRAIGHT from the garden style plans!
Speaking of, I should probably talk about this salad right quick (those chickens are so distracting).
Here’s whats up: this is an awesome way to use up leftover veggies in your fridge. Plus a little protein from some hard boiled eggs and delicious creaminess in the form of blue cheese crumbles makes this salad a delicious, warm weather dinner. It even uses up leftover corn on the cob! Summer time win.
Get the recipe below 👊🏻.Print
Enjoy some of the best flavors of summer with this quick, easy, vegetarian salad chock full of veggies!
For the Salad
- 3 cups green kale, roughly chopped
- 3 cups romaine hearts, roughly chopped
- 1 cooked corn on the cob, kernels sliced off (or 1 cup frozen corn, thawed)*
- 1 cup broccoli florettes, roughly chopped
- 2 medium carrots, peeled, quartered and roughly chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup frozen green peas, thawed
- 2 hard boiled eggs, halved and quartered
- 4 ounces blue cheese, crumbled
- 1 tablespoon fresh dill, roughly minced
For the Dijon Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- ½ cup extra virgin olive oil
- 1 1/2 teaspoons dijon mustard
- Dash of salt and fresh ground black pepper
- Make the vinaigrette: In a small mixing bowl, add olive oil, balsamic vinegar, mustard, salt and pepper and whisk vigorously until completely combined.
- Assemble the salad: In a large bowl, toss together all ingredients with half of the vinaigrette. Drizzle with remaining vinaigrette as desired to serve.
My fave way to cook corn on the cob (other than the grill): preheat oven to 400°F. Keep the corn in it’s husk, place on a cooking tray, and cook 35-40 minutes. Remove from heat and let cool. Once it’s cool enough to handle, remove the husk and slice off the kernels.