Grilled Romaine and Corn Salad with Blueberries and Goat Cheese

This sweet and smoky grilled romaine salad with charred corn, juicy blueberries, toasted pecans and tangy goat cheese is simple and delicious. It's the perfect summer side for grilled main dishes! (vegetarian, gluten-free)

When you've already got the grill on, why not grill your side dishes, too? It makes for a healthy and delicious meal with minimal cleanup - perfect for simple summer meals when you'd rather play outside than spend hours in the kitchen. If you've never tried grilling your lettuce, it's time you try!

Why Grilled Salads Are The Best Salads

Grilling your lettuce takes salads to a whole new level of delicious. The leaves get charred, warm, and just a tad wilty - it's a super flavorful way to enjoy salad. If you're somebody who thinks salad is 'rabbit food', try grilling it. It will change your world.

The Ingredients

This salad has a fun mix of sweet, smoky, creamy, and crunchy - key to interesting salads.

• Romaine lettuce - the big, sturdy leaves are ideal for grilling
• Corn - fresh, sweet corn gets smoky and charred to perfection
• Blueberries - perfectly sweet and juicy in the summer, and no chopping involved!
• Pecans - Toasted pecans add the nicest nutty crunch to this salad
• Goat cheese - tangy and creamy, it's a gorgeous contrast to the all the other textures and flavors going on.
• Raspberry Chipotle Vinaigrette - I use my low sugar homemade raspberry dressing that's a little sweet, a little tart, a little smoky - similar flavor profile to compliment the salad.

How To Make a Sweet and Smoky Grilled Romaine and Corn Salad

1. Wash the romaine and cut it in half vertically from root to tip. Shuck the corn. Spread pecans on a piece of foil.
2. Drizzle the romaine and corn with olive oil. Season both generously with salt and pepper.
3. Grill the corn for 5-10 minutes over medium heat, rotating, until all sides are charred. Grill romaine, cut side down, for 2-4 minutes. Meanwhile, toast pecans on the grill until fragrant but not burned, 5-10 minutes.
4. Place the romaine on a serving board or platter. Use a sharp knife to cut the corn kernels from the cob.
5. Sprinkle corn kernels, blueberries, goat cheese, and pecans over the romaine. Drizzle with dressing and serve. 

Tips and Ingredient Substitutions

• Don't skip seasoning the lettuce before grilling - it makes a big, delicious difference!
• Only grill the cut side of the lettuce. It doesn't take long, only a couple of minutes. Too long on the heat, and the lettuce will disintegrate.
• If you are using a grill pan, you can toast the pecans indoors either in a dry skillet on the stove or in the oven at 400° for 5-10 minutes.
• If you don't feel like making the dressing, some store-bought options I recommend are a raspberry vinaigrette, cilantro lime dressing, or creamy balsamic vinaigrette.

What To Serve With It

• Grilled Flank Steak With Avocado Chimichurri
• Healthy Jalapeño Chicken Burgers
• Coffee Rubbed Pork Tenderloin with Horseradish Cream Sauce
• Grilled Bourbon Glazed Cedar Plank Salmon

More Grilled Fruit and Veggie Love

• Balsamic Marinated Grilled Vegetables
• The Best Grilled Salsa
• Grilled Peach Caprese
• Smoky Grilled Poblano Corn Salad
• Grilled Pears with Honey Whipped Ricotta

Did you make this recipe? Please leave a star rating in the comments!

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