Weekday Spoon Salad
This salad puts all the best flavors and textures on one spoonful: crunchy raw broccoli, chewy dates, sweet corn and crisp sugar snap peas. If you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time. We love making our own warm vinaigrette for this dish. The fresh garlic and honey does a great job of marrying all of the flavors. Our shaken mason jar vinaigrette recipe is included below.
For the Vinaigrette –
- Olive oil, about 6 tbsp.
- Garlic, about 2 cloves, finely grated
- Apple Cider Vinegar, about 2 tdsp.
- Honey, about 1 tbsp.
- 1 Lemon
- Salt and Pepper to taste
*Taste as you go and adjust the measurements to your liking! These are approximations.
For the Salad –
- Chopped raw broccoli, about 1 head
- Sweet corn, about 2 husks or half a jar
- Sugar snap peas, about 1 cup
- Dates, about 3
- Seed/nut of choice, I used pumpkin seeds. Pistachios would be great as well!
- Micro Cilantro, large handful
Heat oil and garlic in a small saucepan until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.
Toast your nut or seed of choice in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.
Chop up sugar snap peas into small pieces and cut the corn off of the cob (I used raw corn in this recipe but you can use canned sweet corn as well.)
Sautee corn and snap peas in butter or oil until bright and tender, but still crisp, about 2 minutes. Add salt to taste while still hot.
Toss nuts, broccoli, corn, sugar snap peas, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.
Do ahead: Salad can be made 1 day ahead. Cover and chill.