in partnership with Stacy Dempsy (Stacy Dempsy)

Grilled Apple Salad

This Recipe Loves

Image of KORU
KORU

Best For

  • Dinner
  • Lunch

Ingredients

Dressing:

  • 1/4 c balsamic vinegar
  • 1/2 tsp spicy honey (sub regular if you prefer)
  • 1 tsp Dijon mustard
  • 2 Tbsp extra virgin olive oil
  • 1/8 tsp garlic powder
  • salt & pepper to taste

Salad:

  • 1 ear of corn, shucked
  • 1 KORU apple, sliced
  • 4 c arugula or mixed greens
  • 1/4 red onion, thinly sliced
  • 1 medium tomato, thinly sliced
  • 1/2 avocado, thinly sliced
  • 1/4 c blue cheese, crumbled
  • 1/4 c pecans, roughly chopped

Directions

  1. In a small bowl or mason jar, whisk together balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and pepper. Add extra virgin olive oil and whisk/shake vigorously to emulsify the dressing. Set aside.
  2. Grill the ear of corn, rotating every 5 minutes until cooked through. When cooled, cut off the cob.
  3. Grill the sliced KORU for 2-3 minutes per side (these will cook quickly!).
  4. In a large serving bowl, toss together arugula, blue cheese crumbles, red onion, tomato, avocado, and pecans. Top with grilled corn and apples.
  5. Toss with dressing and serve.

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