Grilled Squash, Corn and Kale Salad with Cumin Coriander Vinaigrette (Vegan)

Serves: 4-6



¼ cup Bloombox Arugula Dressing (Cumin Coriander Vinaigrette)

2 yellow squash, quartered lengthwise 

2 zucchini, quartered lengthwise 

4 ears of corn, shucked 

2 cups shredded red cabbage 

1 cup micro arugula greens

4 cups chopped kale

1 cup toasted sunflower seeds

Kosher salt 



  1. Start the grill and pre heat to medium-high heat.  
  2. In a large bowl, coat the squash, zucchini and corn with the sunflower oil.
  3. Season with salt and pepper. 
  4. Grill the vegetables over moderate heat, turning occasionally, until lightly charred and just tender, about 10 minutes for the squash and zucchini and 15 minutes for the corn. 
  5. Cut the squash and zucchini into 2-inch pieces and return to the bowl. 
  6. Cut the corn kernels off of the cobs and add to the bowl; let cool to room temperature. 
  7. Stir in the red cabbage, sprouts and kale.
  8. Add dressing and toss to coat. 
  9. Transfer to bowls, top with sunflower seeds and micro greens 

Chef Tip: While this is intended to be a vegan dish, marinated, grilled chicken thighs can be added for a unique twist.

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