Grilled Veggies Over Salad is always a delicious way to turn your salad into a meal! Use the veggies suggested in the recipe below or try this recipe with other veggies like sweet potatoes, carrots, onions – you get the idea!

Grilled Veggies Over Salad

  • Half of your beet bunch, roughly chopped
  • 3 or 4 salad turnips, quartered
  • Your garlic scape bunch, chopped into quartered
  • 1-2 zucchini or yellow summer squash
  • 1 teaspoon extra virgin olive oil
  • Your salad mix
  • For the dressing:
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoons balsamic vinegar
  • ½ teaspoon dijon mustard
  • ½ green garlic, finely minced
  • A pinch of salt
  • ¼ cup extra virgin olive oil

  1. Place the beets, scapes, zucchini and turnips on a sheet of aluminum foil and drizzle with oil and toss to coat, sprinkling with salt & pepper. Grill on the foil for 10 – 15 minutes or until veggies are tender, flipping as needed.
  2. When the veggies are cooked, set aside to cool.
  3. Whisk all of the salad dressing ingredients in a bowl.
  4. Combine the salad mix, grilled veggies and as much dressing as you like in a large bowl and mix well. Enjoy!