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15 mins

Corn Blueberry Sausage Salad Recipe
This Corn Blueberry Sausage Salad with crunchy toasted almonds and pungent blue cheese is a delicious way to enjoy a salad. Certainly, you can adjust the recipe to your liking. Don't like blue cheese? Take some feta or goat cheese. Don't have/want to use fresh corn? Just use some frozen corn. Either way, if you like the combination of sweet and savory, you should try this salad.

Posted by Ben | Havoc In The Kitchen from Halifax, Nova Scotia, Canada • Published See Ben | Havoc In The Kitchen 's 7 projects »
  • Step 1

    Shuck, clean, and rinse the corn. Using a knife, cut the kernels off the cob. Place the corn in a dry pan (no oil yet) over medium heat and cook about 5 minutes, stirring occasionally, until some kernels are charred.

  • Step 2

    Decrease heat to medium. Add the butter and oil (or only one thing) and the seasonings. I didn't use any salt as the sausage and blue cheese are salty, but that's up to you. Cook, stirring, for another 5 minutes. Remove from the pan and set aside.

  • Step 3

    In the same pan cook the sliced sausage over medium heat until crispy outside. You don't need any extra oil.

  • Step 4

    In a bowl combine the spinach, corn, onions, and blueberries. Divide between plates and top with the sausage, almonds, and crumbled blue cheese. To my liking, this salad doesn't need any dressing, but a little drizzle of balsamic vinegar would be a nice addition. You can also add some sliced jalapenos if desired.

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