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corn and watermelon arugula salad

watermelon arugula salad
[category] Salad, Side Dish
[published] August 29, 2021
[PREP] 15 minutes
[COOK] 5 minutes
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Ingredients

  • 6 cups arugula
  • 2 cups watermelon cubed
  • 2 ears fresh corn
  • 1 tbsp olive oil
  • 1/4 cup parmesan cheese
  • 1/4 cup pecans

maple balsamic vinaigrette

  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • 1/2 tsp garlic salt

Instructions

  1. Heat a cast iron skillet or large pan over medium high heat. Drizzle both ears of corn with olive oil and add to the pan once its hot. Cook on each side for 1-2 minutes, charring the corn slightly. Remove from the pan and let it cool for a couple minutes then cut the corn off the cob.
  2. Cut watermelon into small cubes and transfer to a paper towel to let excess water drain.
  3. To make the dressing, add olive oil, balsamic vinegar, maple syrup, and garlic salt to a bowl. Whisk until fully combined.
  4. Add arugula to a large bowl and pour on the dressing. Toss until well combined. Add watermelon, corn, parmesan, and pecans. Serve immediately and enjoy!