Baby Kale and Grilled Corn Salad with Savory Tart Cherry Granola full size 5 700x455

Bay Scallop Baby Kale Corn Salad with Tart Cherry Granola

Keep your salads interesting with this Bay Scallop Baby Kale Corn Salad with Tart Cherry Granola! Packed with scallops, tart cherries, oats, honey and more delicious flavors. 

Recipe Details

Prep time Cook time Total time
30 mins 15 mins 45 mins

Makes 1 large salad


  • 1/3 cup oats
  • 1/3 cup chopped walnuts
  • 1/4 cup sunflower seeds
  • 2 tablespoons buckwheat groats
  • 2 tablespoons pepitas
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon spicy brown mustard
  • salt and pepper
  • 1/4 cup dried Montmorency tart cherries
  • 1 shallot, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons dried Montmorency tart cherries
  • 2 tablespoons Montmorency tart cherry juice
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon honey
  • salt and pepper
  • 8 ounces bay scallops, patted dry
  • 1/2 tablespoon butter
  • 10 ounces baby kale
  • 1 grilled ear of corn, kernels sliced off
  • 1 cup sprouts (alfalfa or microgreens)


For the savory granola:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Combine the oats, walnuts, sunflower seeds, buckwheat groats and pepitas in a large bowl.
  2. Whisk together the olive oil, honey, mustard, salt and pepper in a small bowl. Pour the wet ingredients into the large bowl and toss until well combined. Spread the mixture out onto the baking sheet in a single layer and bake for 18-20 minutes, tossing once halfway through until granola starts to turn golden brown and crispy around the edges.
  3. Remove from the oven, add the dried tart cherries to the baking sheet, toss to combine, spread into an even single layer and let cool.

For the dressing:

  1. Combine all the ingredients in a food processor and process until smooth.

For the salad:

  1. Place the kale, corn kernels and sprouts in a large bowl, set aside.
  2. Melt the butter in a large skillet over medium-high heat. Once hot, add the scallops and cook until golden and starting to caramelize on one side. Flip and repeat on the other side.
  3. Add the scallops to the large salad bowl. Pour dressing over top and toss until well combined.
  4. Break up the granola into small pieces and add to the salad bowl. Toss again lightly before serving.