The Organic Kitchen Grilled Veggie Salad

When we think of comfort food we don’t usually think of salad. But when a salad is warm, filling and topped with a few slices of freshly shaved Parmesan it can be very comforting indeed! Notice the zucchini, the asparagus, the caramelized shallots, red peppers, artichoke hearts and corn…so many vegetables! And we place those vegetables on top of even more vegetables, leafy greens and spinach. (This post contains affiliate links via my association with Amazon.com)

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This salad is so good for you and filling enough to be a meal all by itself! You can find this recipe in my cookbook: “Seasonal Favorites from The Organic Kitchen: Autumn Winter Menus”.  The Key to making this salad is getting the veggies just right.

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Cook the vegetables that take a little longer first, and then add the others only cooking until the edges are brown but the vegetables are still crispy…nothing worse than wimpy vegetables.

Grilled Veggie Salad from The Organic Kitchen

We dress all these vegetables with a traditional balsamic vinaigrette with just a hint of Dijon. Always use a good quality extra virgin olive oil for healthy fats and an aged balsamic vinegar when making a traditional vinaigrette. When a dressing has so few ingredients, it’s important that these ingredients be top notch. Then finish with best sea salt in the world.

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Once our salad is assembled and dressed we top it with freshly shaved Parmesan. I use a ‘y’ peeler for this job. It’s the same tool I use to peel butternut squash. Of course you can skip the Parmesan to make this recipe dairy free. Simply gorgeous and so good for you!

Grilled Veggie Salad from The Organic Kitchen  

The Recipe: The Organic Kitchen Grilled Veggie Salad

 

The Organic Kitchen Grilled Veggie Salad
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • Salad:
  • Clarified butter, ghee or butter
  • 5 oz bag baby greens
  • 1 zucchini, diced
  • 1 large shallot, peeled and thinly sliced
  • 1 cob of corn, kernels removed (if living grain free omit corn)
  • ½ of one orange bell pepper, thinly sliced
  • 6 artichoke hearts packed in water, cut in half
  • 10 asparagus spears, trimmed and cut into 1 inch pieces
  • 1 large tomato, diced
  • Sea salt and freshly ground pepper, to taste
  • Parmesan cheese, shaved (desired amount) Omit if living dairy free
  • Dressing:
  • ½ cup olive oil
  • ¼ cup good balsamic vinegar
  • 1 tsp Dijon mustard
  • pinch sea salt pinch
  • freshly ground pepper, to taste
Instructions
  1. For Salad:
  2. Press artichoke hearts between papers towels to remove excess water, cut in half and set aside. Add 2 T butter clarified butter or coconut oil to large frying pan on med heat.
  3. Add shallot and bell pepper to pan.
  4. Sauté for 5 minutes, stirring occasionally then turn heat to med/high and add asparagus and artichoke hearts.
  5. Sauté for 3 more minutes, then add corn and zucchini.
  6. Stir and continue cooking till edges of vegetables turn brown, lightly salt and pepper.
  7. Turn off heat. Allow to cool till slightly warm and place on top of bed of baby greens.
  8. Add diced tomatoes. Lightly dress, toss.
  9. Place on individual salad plates, top with shaved Parmesan cheese (optional).
  10. For dressing:
  11. Place all ingredients in lidded container, shake or whisk till emulsified. Save for up to three weeks in fridge.
 

 

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Whole 30, grain free, gluten free, dairy free living

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