Charred Veggie Salad with Goat Cheese and Balsamic Glaze – A Flavor-Packed Side
A great roasted vegetable salad is incredibly satisfying. The dish is simple, colorful, and has all the right flavors and textures.
This charred veggie salad with goat cheese and balsamic glaze has become a favorite in my weekly meals. I can’t get enough of it. This salad features smoky portobello mushrooms, sweet red peppers, and tender zucchini. These ingredients create Italian-inspired flavors that will keep you wanting more.
If you’re looking to spice up your salad game, this roasted veggie salad is the perfect addition. The process is simple: charred vegetables, creamy goat cheese, and a drizzle of balsamic glaze on peppery arugula. You get a lovely balance of smoky, sweet, tangy, and creamy, making it a fantastic side or even a light meal on its own. Plus, grilling the veggies profoundly brings out a depth of flavor that’s hard to beat.
Why This Roasted Vegetable Salad is a Must-Try
So much to love exists about this roast vegetable salad recipe. Not only is it packed with flavor, but it is also incredibly versatile and easy to prepare.
Each part of this salad works well together. The grill gives the veggies a nice char and caramelized taste.
The goat cheese adds a creamy and tangy flavor. And that balsamic glaze? Just the right finishing touch to bring all the flavors together.
One of the best parts about this salad is its simplicity. With just a handful of ingredients, you’re able to create something that’s both impressive and delicious. Plus, it’s a great way to incorporate more veggies into your diet in a way that doesn’t feel like a compromise. This roasted veggie salad has such satisfying flavors that you’ll forget you’re eating so many vegetables!
Key Ingredients for a Flavorful Charred Veggie Salad
This salad features a handful of quality ingredients that combine to create something truly special. Here’s what you’ll need:
- Red Peppers: When charred, red peppers develop a smoky sweetness that pairs wonderfully with the other ingredients. Removing the insides and grilling them adds a depth of flavor that makes this salad stand out.
- Zucchini: Lightly charred, zucchini becomes tender and slightly sweet. Perfect for grilling, it adds great texture to this salad.
- Portobello Mushrooms: These mushrooms are the “meaty” component of the salad. Their rich, earthy flavor becomes even more intense when charred, adding a satisfying bite.
- Arugula has a peppery taste that balances the rich goat cheese and sweet balsamic glaze. This makes the salad just right.
- Goat Cheese: Crumbled goat cheese adds a creamy tanginess that complements the smoky veggies beautifully. The perfect contrast to the charred, warm vegetables exists.
- Balsamic Glaze: A drizzle of balsamic glaze adds a slight sweetness and tang, tying all the ingredients together. A simple way to elevate the flavors makes this salad feel complete.
Tips for Perfectly Charring Your Veggies
For this charred veggie salad, the grill is your best friend. A hot grill brings out the best in these veggies, creating char marks that add flavor and visual appeal. The key is to get your grill nice and hot before adding the vegetables.
Once the veggies are on the grill, let them cook without moving them too much. This helps create nice grill marks and caramelizes the natural sugars in the vegetables.
In seasoning, keep it simple. Olive oil, salt, garlic powder, and oregano are all you need. These flavors let the natural sweetness and smokiness of the grilled vegetables stand out.
Serving and Pairing Suggestions
This roasted vegetable salad is super versatile. Perfect as a side dish to grilled meats, fish, or even pasta dishes. But don’t underestimate it as a meal on its own. Filling enough for a light lunch, especially with a slice of crusty bread.
To add some extra protein, grilled chicken or chickpeas would make a fantastic addition. And if you’re in the mood for a little extra crunch, try adding toasted pine nuts or sunflower seeds. This salad is easy to adapt, so feel free to experiment with toppings to make it your own.
Why This Salad is Great for Meal Prep
One of the things I love about this roast vegetable salad recipe is how well it keeps. Since cabbage and charred vegetables hold up well in the fridge, this salad is an excellent choice for meal prep.
Just hold off on adding the arugula and goat cheese until you’re ready to eat; that way, everything stays fresh and flavorful. You can keep the roasted vegetables in a sealed container. When you are ready to eat, mix them with fresh arugula, goat cheese, and a splash of balsamic glaze. This makes an easy and tasty meal.
If you’re looking for a way to add more vegetables to your weekly meal prep, this salad is a winner. Hearty, flavorful, and holding up well for a few days, this dish allows you to enjoy it anytime.
A Go-To Roasted Veggie Salad
This charred veggie salad is the kind of recipe that will quickly become a go-to. Simple and delicious. It feels special because of the smoky char from the grill and the creamy goat cheese. Whether you serve it as a side, a main, or part of your weekly meal prep, this salad will impress.
Grab those veggies, start the grill, and get ready to enjoy a bowl of smoky, tasty, Italian-inspired flavor. This one’s definitely worth a spot in your rotation!
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Ingredients:
- 2 red peppers, insides removed
- 2 zucchinis, sliced horizontally
- 2 portobello mushrooms
- 2 tbs olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp oregano
- 2 cups argula
- 2 tbs balsamic glaze
- 2 tbs olive oil
- 1/4 cup goats cheese
Instructions:
- Remove the insides of 2 red peppers, and slice 2 zucchinis in half lengthways. Clean and prepare 2 portobello mushrooms.
- Place the prepared vegetables on a baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon oregano. Toss to coat evenly.
- Heat your grill to high. Place the vegetables on the grill, cut side down, and char for about 7 minutes, or until one side is deeply caramelized.
- Remove the vegetables from the grill and let them cool slightly. Dice them into bite-sized pieces.
- In a large bowl, combine the diced veggies with 2 cups of arugula. Drizzle with 2 tablespoons balsamic glaze and 2 tablespoons olive oil. Toss to combine.
- Crumble goat cheese over the top of the salad and serve. Enjoy your delicious Charred Veggie Salad!
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Looks fabulous!! Is it at all possible to provide nutritional information for your recipes? I, along with so many others, would really benefit from this addition.