Roasted Pineapple & Corn Salad + Herby Dressing

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This is my next summer salad creation: roasted pineapple & corn, blueberries for an added pop of sweet, and topped off with a creamy, herby dressing. Parsley to be exact.

Pineapple

Remember the viral videos about drinking pineapple juice before getting your wisdom teeth out?? Here’s the sitch:

Pineapples contain the enzyme Bromelain, which has been proven to reduce the inflammation, swelling, and discomfort that occurs after surgery. Its anti-inflammatory properties may also aid recovery after strenuous exercise.

In addition, pineapples are especially rich in vitamin C and manganese, as well as numerous other vitamins and minerals.

#Lettucebowandsay “I feel PINE!”

I’m not a big fan of juice, but if you’re a lettuce lover, then you know I LOVE fruit on salads. And because of it, THIS is my next summer salad creation…

Roasted Pineapple Salad + Herby Dressing

This salads roasts pineapple and corn, mixes in blueberries for an added pop of sweet and is topped off with a parsley dressing.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Equipment

  • Oven
  • Food Processor/Blender

Ingredients

Herby Vinaigrette (enough for a few salads):

  • 1/2 Cup EVOO
  • 1 Orange (juiced)
  • 1 Lemon (juiced)
  • 1 Tbsp Champagne Vinegar
  • 2 Tbsp Plant-based Yogurt (see notes)
  • 1/2 Shallot
  • 1/4 Cup Parsely
  • Salt

Make the Salad:

  • Spinach
  • Pineapple (roasted)
  • Blueberries
  • 1-2 ears Corn (roasted – do not remove the husk!)
  • 1/2 Avocado (cubed)
  • Red Cabbage (thinly sliced)
  • Pumpkin Seeds
  • Herby Vinagrette

Instructions

Roast your Veggies:

  • Preheat oven to 425°F
  • Cut up pineapple into slivers while oven heats. Line a baking sheet with aluminum foil & spread pineapple slices evenly.
  • Place corn on a baking sheet in husk.
  • Pop both pineapple and corn in oven for ~30 minutes. Flipping pineapple halfway through.
  • You'll know the pineapple is done when it is golden brown on the edges with a little hard shell. Let cool for ~10 minutes.

Herby Vinaigrette (enough for a few salads):

  • Add all ingredients to a food processor or blender. If you don't have either – chop the whole ingredients very fine and mix with liquid ingredients.

Make the Salad:

  • Start with the green and all add of the toppings.
  • Finish with the herby vinaigrette & enjoy!

Notes

Plant-based yogurt – I used Kite Hill’s plain unsweetened almond yogurt 
Course: Salad
Cuisine: American
Keyword: Plant-based, Vegan

July Seasonal Fruits + Veggies

used in this recipe:

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