Grilled Vegetable Salad

  0.0 – 0 reviews  • Asparagus
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

  1. 5 tablespoons extra-virgin olive oil, plus more for the grill
  2. 3 sweet potatoes (about 1 1/2 pounds)
  3. 1/4 cup white wine vinegar
  4. 2 tablespoons capers, roughly chopped
  5. Kosher salt and freshly ground pepper
  6. 1/2 head cauliflower (about 1 pound)
  7. 2 small beets, peeled
  8. 1 bunch asparagus, trimmed
  9. 1 5-ounce package mixed baby greens
  10. 1/3 cup pitted kalamata olives
  11. 1 4-ounce log goat cheese, crumbled

Instructions

  1. Preheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.
  2. Meanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.
  3. Coat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.
  4. Toss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.

Nutrition Facts

Calories 420
Total Fat 29 grams
Saturated Fat 7 grams
Cholesterol 13 milligrams
Sodium 618 milligrams
Carbohydrates 33 grams
Dietary Fiber 8 grams
Protein 11 grams
Sugar 11 grams

 

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