Preheat your grill or grill pan to medium-high heat. Lightly coat the sweet corn with olive oil, and season with salt and pepper. Grill the corn for approximately 10 minutes, turning occasionally until charred. Remove and cool before cutting kernels off the cob.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, and mustard until emulsified. Adjust seasoning with salt, as needed.

In a large bowl, combine the corn kernels, spring mix, kale, strawberries, pistachios, blueberries, diced avocado, and goat cheese.

Drizzle the vinaigrette over the salad and gently toss to combine without crushing the avocado or cheese. Serve immediately.