Grilled Vegetable Salad
A hearty summer salad for a crowd
Equipment
- Barbeque or grill
Ingredients
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)
- ⅓ cup pitted Kalamata olives
- 6 oz goat cheese crumbled
- ½ cup pecans toasted
- ½ cup pecans (optional) toasted
Instructions
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
Notes
This is a hearty salad that will please even the pickiest vegetarian.