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

Cook Time 30

Total Time 50

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.