date, corn & goat cheese salad

I’m always on the lookout for new salad inspiration.

And let me tell you, California has some really good salads.

You can get your burger on a salad (which I find absolutely annoying because I’m never the one doing it) and literally every single restaurant has a list of decent salads. Even Asian take-out restaurants! Then there are restaurants that serve only salads, like greens up in Santa Monica.

I had been working at greens up a few weeks ago, and spent a significant amount of time drooling over their menu.

For some reason the salad that contained dates and corn – two things that are not my favorite – sounded  really good. So I brought home two salads and we celebrated Valentine’s Day with salads and wine. The salad ended up being so good that I decided I needed to make it a few days later.

The flavors are perfect – sweet dates, creamy cheese, flavorful corn – all over dressed greens. I thought the salad was pretty filling, but if you really want to make it into a meal, add some cooked turkey or chicken for protein!

 

Date, Corn & Goat Cheese Salad

by Emily Dingmann

Prep Time: 10 min

Cook Time: 5 min

 

Ingredients (2 servings)

  • 1 tsp oil (like grapeseed or olive)
  • 1 cup frozen corn
  • 8 cups greens of choice
  • 1Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • salt & pepper
  • 4 dates, sliced thinly
  • 2 oz goat cheese
  • 2 Tbsp toasted walnuts
  • 8 oz chicken or turkey if desired

Instructions

Heat oil in small pan.

Add corn and saute for about 3-5 minutes, until golden brown.

Set aside.

Toss lettuce with olive oil, vinegar, salt and pepper.

Divide onto two plates.

Top greens with dates, goat cheese, walnuts, corn and turkey or chicken if desired.

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Comments

  1. says

    There is a local restaurant that we go to that has a similar salad – it is so good!! I can’t wait to try this at home -I am thinking I am going to use arugula for the greens! YUM!

    Kim

  2. Erica says

    I’m so jealous that while I’m eating hearty winter fare (read soups, stews, curries), you’re making salad with corn and arugala… In February! Californians… pfft.

  3. Mo says

    Thank you for this recipe! I made it tonight as a side to stuffed portobello mushrooms. I added a little sliced sweet onion and it was perfect. Great combo of flavors!

  4. says

    MMM, that looks like a beautiful salad! ;) So glad you are enjoying the bounty of greens that California has to offer — and look forward to meeting with you soon — one of these days when I’m down in the LA area or you make your way up to the Bay Area.

  5. says

    I’m jealous of your access to really good salads, but as long as you keep sharing recipes like this, I can handle it. Love this combo! Can’t wait to try it!

  6. Hannah R. says

    This salad was so good and filling!! I loved all the flavors together and what makes it even better is it has been husband appproved. I will be making this again soon.

    • Emily says

      Hi Hannah, I’m so glad you enjoyed the salad! (And that your husband approved) Thanks for letting me know. :)

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