Sweet Corn & Crimson Salad
This Sweet Corn & Crimson Salad is a summertime masterpiece—bright, juicy, and bursting with color. Roasted beets bring a deep, earthy base while sweet corn and jewel-like pomegranate seeds add crunch, brightness, and natural sweetness. Finished with greens and a splash of citrus or balsamic, this no-oil beauty is the perfect side dish for a radiant day or a nourishing meal on its own.
Ingredients
- 2 medium beets roasted and diced
- 1 cup pomegranate seeds arils
- 1 cup sweet corn kernels steamed or roasted
- 3 cups chopped leafy greens such as arugula, kale, or spinach
- ¼ cup chopped fresh parsley or cilantro optional
- Juice of 1 lime or 1 tablespoon balsamic vinegar
- Sea salt to taste
Instructions
- Roast the Beets: Wrap beets in foil and roast at 400°F for 40–50 minutes. Once cooled, peel and dice.
- Layer the Greens: Add chopped greens and herbs to a large serving bowl.
- Top with Sweet & Crimson: Add diced beets, corn, and pomegranate seeds.
- Dress & Serve: Drizzle with lime juice or balsamic and sprinkle with sea salt. Gently toss just before serving.
Notes
Time-Saving Tips:
- Use pre-cooked vacuum-packed beets.
- Buy pomegranate arils already prepped.
- Use frozen organic corn, steamed in minutes.
Grocery List:
- Beets
- Pomegranate seeds
- Corn (fresh or frozen cut off the cobb)
- Leafy greens
- Fresh lime or balsamic vinegar
- Sea salt
- Fresh parsley or cilantro (optional)
Nutrition
Calories: 140kcalCarbohydrates: 28gProtein: 3gFat: 1gFiber: 6g
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