Easy Ingredient Swaps:

• Corn Options: Fresh grilled corn is best, but you can use frozen corn (thawed and pan-seared for color) or canned corn (drained and lightly sautéed) in a pinch.
• Nut-Free Alternative: Swap toasted almonds for sunflower seeds or pumpkin seeds for a similar crunch.
• Cheese Swaps: If feta isn’t your thing, try goat cheese for a creamier texture or parmesan shavings for a sharper bite.
• Greens Options: Arugula adds a peppery kick, but you can use baby spinach, mixed greens, or even chopped romaine for a milder taste.
• Vegan/Dairy-Free: Skip the feta or replace it with dairy-free feta crumbles. Swap butter in the dressing for olive oil or vegan butter.

Storage & Make-Ahead Tips:

• Best Served Fresh: This salad tastes best right after making, while the corn and asparagus are still slightly warm and soaking up the dressing.
• Meal Prep Friendly: If making ahead, store the salad components separately and toss with dressing just before serving to keep the greens from wilting.
• Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen over time!
• Serving Cold: If serving from the fridge, let it sit at room temperature for 10 minutes to bring out the flavors before eating.