Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
- 1 head Kale, shredded
- 1 cup Cherry Tomoatoes, halved
- 2 Baby Cucumbers, sliced
- 1/2 cup Red Onion, diced
- 3 ears Corn on the Cob, cooked and shucked
- 1 bunch Asparagus, roasted and cut into 1-inch pieces
- 4 oz Feta Cheese, crumbled
- 1/3 cup Pine Nuts
- 1/4 cup Olive Oil
- 3 tbsp Champagne Vinegar
- Juice of 1 Lemon
- Salt & Pepper
Either roast or grill the corn. I wrapped mine in foil and baked in the oven for about 25 minutes. Let cool and chop off kernels.
Place asparagus on a roasting pan and drizzle with olive oil and a little salt and pepper. Roast at 350°F about 10 minutes until tender yet still crunchy. Once cooled, slice into 1 inch pieces.
In a bowl, layer the kale, tomatoes, corn, red onion, asparagus, cucumber, pine nuts and feta.
Whisk together olive oil, champagne vinegar and lemon juice. Add in salt and pepper.
Toss the salad and drizzle with dressing. Mix all together well.
