Name: Spinach & Orzo Summer Salad with Stone Fruit & Blueberry-Thyme Vinaigrette
Ingredients: Salad; 2 Tbsp. butter; 4 ears fresh corn kernels (2 cups); 2 cups toasted walnuts; 2 – 3 cups cooked orzo; 8 oz. fresh baby spinach; 2 peaches, sliced; 2 cups bing cherries, pitted and sliced in half; 1/2 cup fresh blueberries; 5 oz. crumbled feta; Blueberry-Thyme Vinaigrette; 1 1/2 cups fresh blueberries; 6 Tbsp. olive oil; 4 Tbsp. balsamic vinegar; Salt & black pepper, to taste; 1 Tbsp. fresh thyme leaves

Description

Spinach & Orzo Summer Salad with Stone Fruit & Blueberry-Thyme Vinaigrette is simple, satisfying, and perfect for these blazing August days!

Ingredients

Scale

Salad
2 Tbsp. butter
4 ears fresh corn kernels (2 cups)
2 cups toasted walnuts
2 – 3 cups cooked orzo
8 oz. fresh baby spinach
2 peaches, sliced
2 cups bing cherries, pitted and sliced in half
1/2 cup fresh blueberries
5 oz. crumbled feta
Blueberry-Thyme Vinaigrette
1 1/2 cups fresh blueberries
6 Tbsp. olive oil
4 Tbsp. balsamic vinegar
Salt & black pepper, to taste
1 Tbsp. fresh thyme leaves

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Instructions

In a large sauté pan, melt the butter and add the corn. Cook over medium heat until the kernels begin to release their aroma and begin to brown.
Remove corn to a small bowl and set aside.
In the same pan, add the walnuts. Shake in the pan until their nutty fragrance releases. Remove from heat and set aside.
In the meantime, prepare the vinaigrette. Add the blueberries, olive oil, balsamic vinegar, salt, pepper and thyme to a blender. Pulse until fully combined.
In a large mixing bowl, add the spinach, cooked orzo, peaches, cherries, 1/2 cup blueberries, and walnuts. Give it a nice toss.
Add the corn, feta and dressing right before serving.
Enjoy!