I’m not sure how you guys are going to feel about me sharing a salad today.

I was really kind of hoping you would be excited about it but I also realize that not everyone considers a salad something to get hyped about. What if it has tons of fresh berries and delicious seeds though, does that make it better? Well, at least I’m pretty excited to share it with you. I sometimes get cravings mid-week for something light and fresh to get through the rest of the week. I don’t know, just something about Thursday says salad time to me, what do you think?

I feel like this salad celebrates some of the most delicious flavors of the late Spring/early Summer. I’d say this is a definite keeper. Oh my goodness, and the seedy vinaigrette dressing is something you’ve gotta try. It’s kind of hilarious how much it always seems to impress people when it’s actually super, super simple to make. I’m talking throw it in a jar, shake, and pour; done. Plus it’s such a lovely way to dress up any salad, to pretty much bedazzle it with seeds of all different colors.

The salad itself is also very simple, but the fresh basil mixed with the lightly tart berries and sweet corn is a combo that I’ll never get tired of. Basically this whole thing is a no-fail situation that I’m really hoping you’re inspired by at the very least. I know I am!

Berry, Quinoa, & Corn Salad + Seed Dressing

Enjoy some of the season's yummiest flavors in this simple to make salad.

Prep Time 15 minutes
Servings 4 servings (or 6 for side portion)

Ingredients

Salad:
4 cups fresh salad greens lettuce, spinach, etc., roughly chopped
2 cups cooked quinoa
1 cup whole kernal corn off the cob
1 cup fresh berries of choice washed (stems removed for strawberries)
1/2 cup sunflower seeds
1/4 to asted pepitas
1 bunch fresh basil leaves roughly chopped if large
Seedy Vinaigrette:
1/2 cup sunflower oil
1/4 cup white vinegar
3 tablespoons sugar
2 tablespoons sunflower seeds
2 tablespoons pepitas
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 tablespoon black sesame seeds
Sea salt and freshly ground black pepper to taste

Instructions

Seedy Vinaigrette:
Combine all the ingredients for vinaigrette in a medium jar with a tightly fitting lid and shake very well. Add salt and pepper to your taste then store in fridge until ready to serve.
Salad:
Gently toss the greens, quinoa, corn, and basil together for the salad in a large bowl using salad tongs. Top with fresh berries, sunflower seeds, and pepitas. Store salad in fridge until ready to serve.
For serving, either gently toss entire salad with vinaigrette immediately before serving or serve on the side for individuals to add as desired.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Spiced Caribbean Falafel Wraps
2. Hazelnut Chocolate Scones & “Nutella” Icing
3. Peanut Jackfruit Stew & Orange Cilantro Rice
4. Sweet Potato & Chickpea Green Curry
5. Chocolate Frosted Yellow Vanilla Cake