Summer Thanksgiving Salad with Corn, Pecans and Maple Vinaigrette

A light summer salad with grilled corn, sweet tomatoes and crispy pecans, paired with a maple vinaigrette that suits the Thanksgiving table. It requires no long cooking on the stove and tastes good even lukewarm.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 2 pc Corn cobs
• 400 g Cherry tomatoes
• 1 pc red onion
• 100 g arugula
• 80 g pecans
• 120 g feta
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 4 tbsp olive oil
• 1 bunch bunch of parsley
• salt
• pepper

Method

1. Remove the husks and silk from the corn cobs and toast them in a dry pan over medium to high heat for about 8 minutes, turning until golden brown all over.
2. Let the corn cobs cool, then cut the kernels off the cob with a sharp knife.
3. Halve the cherry tomatoes, finely dice the onion and roughly chop the parsley.
4. Toast the pecans in the dry pan over medium heat for about 3 minutes, until fragrant, then roughly chop them.
5. For the dressing, whisk together the maple syrup, apple cider vinegar, mustard, 3 tbsp olive oil, salt and pepper vigorously in a small bowl.
6. Wash the arugula and spin it dry. Toss it in a large bowl with the tomatoes, corn kernels, onions and parsley.
7. Crumble the feta and scatter it over the salad together with the pecans.
8. Pour the dressing over the salad, fold in gently and serve immediately.