Bay Scallop Baby Kale Corn Salad with Savory Tart Cherry Granola
This bay scallop baby kale corn salad is served with a savory tart cherry granola and a cherry dijon dressing. Eating well in the summer never looked so good!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Salads
Cuisine: American
Keyword: bay scallop granola salad, bay scallop kale corn salad, bay scallop salad, savory tart cherry granola
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.
Combine the oats, walnuts, sunflower seeds, buckwheat groats and pepitas in a large bowl.
Whisk together the olive oil, honey, mustard, salt and pepper in a small bowl.
Pour the wet ingredients into the large bowl and toss until well combined.
Spread the mixture out onto the baking sheet in a single layer and bake for 18-20 minutes, tossing once halfway through until granola starts to turn golden brown and crispy around the edges.
Remove from the oven, add the dried tart cherries to the baking sheet, toss to combine, spread into an even single layer and let cool.
For the dressing:
Combine all the ingredients in a food processor and process until smooth.
For the salad:
Place the kale, corn kernels and sprouts in a large bowl, set aside.
Melt the butter in a large skillet over medium-high heat.
Once hot, add the scallops and cook until golden and starting to caramelize on one side. Flip and repeat on the other side.
Add the scallops to the large salad bowl.
Pour dressing over top and toss until well combined.
Break up the granola into small pieces and add to the salad bowl.