Panzanella Kale Salad with Corn and Figs

Pin It

Serves: 6

Ready In: 30 minutes

Why We Like It

It’s a fact, we are a little obsessed with Panzanella salads, especially when you can get fresh in-season ingredients like juicy summer tomatoes! This version has a unique twist and uses fresh corn cut off the cob and dried figs – it’s really fantastic! For more about figs, see our coaching tip…we love adding them to salads!

Preheat the oven to 400 degrees

Make the Croutons:

4 slices whole grain bread (of your choice, cut into bite size cubes)
1 Tbsp olive oil
1/4 tsp salt

Add to a medium size bowl and stir to combine.

Spread onto a medium size baking sheet in a single layer and toast in the oven for 5-10 minutes or until browned and toasted. Set aside to cool.

Prepare the Corn:

2 ears fresh corn on the cob (or 1 cup frozen corn)

Steam the corn (in the microwave) for 3-4 minutes until slightly tender.

(If using fresh corn on the cob, place the corn in a microwave safe dish, with 1/4 cup of water, and cook 3-4 minutes on high. Once cool enough to handle, cut the corn off the cob – see quick tip.)

Start the Salad:

1 bunch kale (leaves removed from stems and chopped, stems discarded)
2 Tbsp olive oil
2 Tbsp white balsamic vinegar (or regular balsamic vinegar)

Add to a large bowl and, using your hands, massage the dressing into the kale leaves. (This is what helps the kale become tender and makes it taste great!)

Finish the Salad:

1 cup cherry tomatoes (cut in half)
10 small dried figs (sliced)
1/4 cup walnuts (toasted if desired)

Add to the kale, along with the cooled corn and croutons. Toss to combine.

Serve and Enjoy!

2 Tbsp goat cheese (crumbled, OPTIONAL)
2 Tbsp fresh mint (chopped, OPTIONAL)

Serve with optional toppings if desired.

Quick Tips

Toasting nuts is super easy — simply add nuts to a small dry skillet over medium heat. Cook them for 2-3 minutes, stirring frequently, until toasted and fragrant. See our coaching tip for more about toasting nuts!

To easily cut the corn kernels off the cob, simply stand the cob upright on a plate or shallow bowl. With a sharp knife, cut at the base of the corn kernels (where they attach to the cob) starting at the top and working your way down. Rotate the cob and do the next section. Just cut slowly if you are using a plate so the kernels aren’t going everywhere. (A bundt cake pan works great if you stand the cob up in the center hole and let the kernels fall in the pan!)