Marci’s Cherry, Goat Cheese, and Roasted Veggie Salad
On Sunday I was craving some fresh, seasonal food. And I ended up creating the most delicious salad ever. It makes for a great summer side dish. Please note, when I cook I don’t measure, so what I have indicated below are my best guesses at measurements. Have fun with my recipe or get creative on your own! Summer produce brings so much natural inspiration to the kitchen.
Serves 2- no leftovers 🙂
2 ½ cups arugula- divided
1 bunch asparagus- roasted (I use the pencil thin asparagus)
1 ear of corn- grilled or boiled
½ cup cherries- pitted and quartered
¼ cup goat cheese crumbles
Balsamic Vinegar- I highly recommend you use a high quality, aged balsamic vinegar. For this recipe I used cinnamon pear balsamic vinegar that was TO DIE FOR.
1. Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
2. Wash and trim asparagus. Cut into 2 inch pieces. Take 1 cup arugula and tear in half to make smaller pieces. Pat veggies dry and spread over baking sheet. Drizzle with olive oil and salt and pepper to taste. Place baking sheet in oven and roast for 10 min. Take out, flip veggies, and roast 5-10 more minutes. Careful not to overcook.
3. While veggies are roasting cook your ear of corn. You can cook on the stove. I actually coated mine in some olive oil and grilled on my George Forman. I rotated every couple of minutes. Cut corn of the cob.
4. Place the remaining arugula and cherries in bowl. Cool the vegetables a bit then toss in salad. Top with goat cheese, a drizzle of olive oil, and a splash of balsamic vinegar. Sit back and enjoy!