Arugula, Sorghum And Corn Salad Blueberry And Balsamic Dressing
??This Summer Sorghum Arugula Salad w/ Blueberry-Balsamic dressing is now #ontheblog ?link in bio Exciting news! ?I'll be taking over @thefeedfeed Snapchat TOMORROW ?You'll get to learn how to make this easy and seasonal salad + my power green smoothie, and get to follow along to see what a day in the life of a an NYC fitness/nutrition coach and blogger is like- I warn you, I start at 5:30am, bright and early! ? Had to make a Whole Grain Salad since I'm the editor for that feed on @thefeedfeed ? Remember to tag your awesome whole grain salads with #feedfeed for a chance to be featured on the website! -@livingminnaly


Serves 2


~3 packed cups of baby Arugula
1/2 cup cooked Sorghum
1/2 (or less) small Red Onion, thinly sliced
3/4- 1 cup of fresh Corn
4 tbsp crumbled Feta Cheese (omit if vegan)
1/4 cup Pistachios (omit if nut-free)

for Blueberry Balsamic Dressing (recipe makes about 4-5 servings!)
1 pint of Blueberries
2 tbsp Balsamic Vinegar
2 tbsp Extra-Virgin Olive Oil
1 tsp Shallot, diced
1 tbsp Honey (use maple syrup or agave if vegan)


1. Combine arugula, sorghum, red onion, and corn in a large mixing bowl. Set aside.

2. In a food processor, blend 3/4 of the blueberries (reserve 1/4 some to top salad later) with 1/2 of the diced shallots (reserve other half), honey, and balsamic vinegar. Blend until mixture is a smooth consistency, and mixture will be a bit runny at first. With food processor running, drizzle in olive oil to emulsify dressing. Once well-blended, stop food processor and mix in remaining diced shallots. Transfer dressing to airtight jar for storage (can refrigerate for about 5-7 days)

3. Use about 4 tbsp of the blueberry balsamic dressing and mix it into the salad bowl. Once dressing has fully coated the arugula, transfer to serving plate. Sprinkle feta cheese, pistachios, and remaining blueberries, then serve! Salad keeps in an airtight container in the fridge for 1-2 days. 

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