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Grilled Vegetable Salad with an Apple Cider-Honey Vinaigrette
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Grilled Vegetable Salad with Apple Cider-Honey Vinaigrette

Course Salad Dressing, Side Dish
Cuisine American, Southern
Keyword apple-cider-honey-vinaigrette, apple-cider-vinaigrette, grilled-vegetable-salad, grilled-vegetables
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 servings
Calories 221kcal
Author Melissa Sperka

Ingredients

  • Vegetables:
  • 1 bunch asparagus
  • 2 medium zucchini halved
  • 2 medium yellow squash halved
  • 1 large purple onion cut into wedges
  • 1 large red bell pepper seeded and sliced
  • 1 large poblano or green bell pepper seeded and sliced
  • 1 large yellow bell pepper seeded and sliced
  • olive oil
  • 1-2 tsp garlic salt
  • 1 tsp black pepper
  • 2 oz crumbled feta or queso fresco
  • 4 fresh basil leaves sliced into thin ribbons [chiffonade]
  • Vinaigrette:
  • 1/4 cup honey
  • 3 Tbsp apple-cider vinegar
  • 1 Tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1 clove garlic minced
  • 2 Tbsp sweet onion or shallot minced
  • 1/2 tsp red pepper flakes
  • sprinkle of black pepper
  • 1/3 cup olive oil

Instructions

  • Preheat the grill to medium. Brush the prepared vegetables on all sides with olive oil and season with garlic salt and black pepper.
  • Place on the grill cooking for 4 minutes on each side or until crisp tender.
  • Remove to a large platter in a single layer, to cool slightly.Don't stack. [Tip: If you stack the vegetables, they'll continue to steam and cook.]
  • Vinaigrette: Place the ingredients for the vinaigrette into a blender, reserving the oil. Pulse until combined.
  • Drizzle the oil in through the top of the blender on low speed and process until emulsified. This can be done up to 3 days in advance and refrigerated.
  • Shake well before serving. Yield: approximately 3/4 cup
  • Assemble: Remove the woody ends from the grilled asparagus and cut in half.
  • Cut the zucchini and squash into bite size chunks and slice the peppers.
  • Place onto a serving platter or into a bowl.
  • Drizzle the vegetables lightly with the vinaigrette, and sprinkle with crumbled cheese just before serving.
  • Serve the remaining vinaigrette on the side.
  • Garnish with ribbons of fresh basil.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 597mg | Potassium: 722mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1934IU | Vitamin C: 144mg | Calcium: 57mg | Iron: 3mg