Grilled Vegetable Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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5 tablespoons extra-virgin olive oil, plus more for the grill

3 sweet potatoes (about 1 1/2 pounds)

1/4 cup white wine vinegar

2 tablespoons capers, roughly chopped

Kosher salt and freshly ground pepper

1/2 head cauliflower (about 1 pound)

2 small beets, peeled

1 bunch asparagus, trimmed

1 5-ounce package mixed baby greens

1/3 cup pitted kalamata olives

1 4-ounce log goat cheese, crumbled


  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.
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