Grilled Vegetable Salad


This grilled vegetable salad is a hearty salad that can be served as a meal itself. It is also a great addition to any summertime get together or family barbeque. Filled with roasted and raw vegetables and topped with creamy goats cheese and toasted pecans it is a real delight. You can modify the recipe and omit any vegetables that you don’t like or add more of the ones you do.

Grilled Vegetable Salad

A hearty summer salad for a crowd
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Salad
Cuisine American
Servings 6


  • Barbeque or grill


For the Dressing (Vinaigrette)

  • ½ cup extra virgin olive oil
  • ½ cup white wine vinegar
  • 5 Tbsp capers roughly chopped
  • salt and pepper pinch or two

For the Grilled Vegetables

  • 3 sweet potatoes about 1½ pounds total
  • 1 Bunch Asparagus, small about 10 stalks

For the Salad

  • ½ head cauliflower sliced or broken into small pieces
  • 1 small beets, peeled cooked and grated
  • 1 5 oz Package of mixed baby greens (about 4 cups)
  • cup pitted Kalamata olives
  • 6 oz goat cheese crumbled
  • ½ cup pecans toasted
  • ½ cup pecans (optional) toasted


For the Salad Dressing (Vinaigrette)

  • whisk the olive oil, vinegar, capers and a pinch of salt and pepper in a bowl or in a jar and shake to combine, set aside

For the Vegetables

  • Preheat the grill to medium-high and oil the grates.
  • Microwave the sweet potatoes until just tender (6-10 minutes depending on size)
  • Let cool, then slice in half lengthwise
  • Grate the beets on the large holes of a box grater
  • Break up the cauliflower into small pieces or slice

For the Grilled Vegetables

  • Once the sweet potatoes are cooled, brush with extra virgin olive oil
  • Coat the asparagus with olive oil
  • Salt and pepper the sweet potato and asparagus and place on the grill
  • Turn until charred, about 6 minutes for the sweet potato and 4 minutes for the asparagus
  • once cool, roughly chop both the asparagus and the sweet potatoes

Assemble the Salad – when ready to serve

  • Toast the pecans in a dry pan until fragrant
  • Toss the greens, asparagus and cauliflower with 5 tablespoons of the vinaigrette and a pinch or two of salt and pepper in a large bowl
  • Transfer to a Serving platter or bowl and then top with the grated beets, chopped sweet potatoes, olives, goat cheese crumbles and lastly the toasted pecans (optional)
  • Drizzle with the remaining vinaigrette and serve immediately


This is a hearty salad that will please even the pickiest vegetarian.
Keyword asparagus, beets, cauliflower, goats cheese, greens, grilled, potato salad, side, summer, vegetable
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