Roasted Tomato and Corn Spinach Salad

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Votes: 3
Rating: 3.33
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Creamy dressing with sweet roasted tomatoes and corn marks the late summer harvest. Enjoy it with a crisp glass of white wine to celebrate the weekend.



  1. In a large bowl, combine tomatoes, corn kernels, garlic and parsley. Drizzle with oil, salt and pepper and toss to coat. Spread onto parchment paper lined baking sheet and roast in 425 F (220 C) oven for about 20 minutes or until tomatoes are blistered; set aside.
  2. Buttermilk Dressing: In a small bowl, whisk together buttermilk, mayonnaise, rice vinegar, basil, salt and pepper.
  3. In a large bowl, toss together roast tomatoes and corn with spinach and bacon. Toss with dressing to serve.
Nutrition Facts
Roasted Tomato and Corn Spinach Salad
Amount Per Serving (214g)
Calories 320 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 7g 35%
Cholesterol 35mg 12%
Sodium 690mg 29%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 8g 16%
Vitamin A 60%
Vitamin C 40%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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