Looking for the perfect summer salad? Grilled salads are a great way to get in your daily intake of vegetables! And with the right dressing and toppings, they can also be super delicious! Adding grilled vegetables (or some other grilled element) can bring your salad to the next level. Imagine that perfect combination of cold, crisp lettuce with soft, grilled veggies. Is your mouth watering yet? Grilled vegetables can also be saved as leftovers, which is perfect for meal prepping. You can just toss them into a bowl with some leafy greens later in the week and voila––a simple and summery vegan meal!
1. Grilled Eggplant Salad With Lentils and Sesame Yogurt
This warm vegetable salad doesn’t only bring rich, earthy colors to the plate but also warming and creamy textures. Coriander and pomegranate add a little bit of zestyness and are loaded with antioxidants and vitamin C. Judy Moosmueller‘s Grilled Eggplant Salad With Lentils and Sesame Yogurt is delicious!
2. Grilled Zucchini and Green Bean Salad
This Grilled Zucchini and Green Bean Salad by Taylor Kiser is a mish-mash of simple, whole-food veggie nutrition with a charred and smoky flavor slathered in the most addicting date balsamic vinaigrette. It’s a great way to make your salad more interesting and creatively use whatever veggies are laying around in your fridge! Grilling near-death vegetables is one of the sure-fire ways to make them totally delish and avoid that awkward limp-wilty situation that old vegetables have going on.
3. Grilled Apricot and Endive Salad With Apricot-Mint Dressing
For a delicate dish with citrusy notes, look no further than this Grilled Apricot and Endive Salad With Apricot-Mint Dressing by Sabrina Russo. Set atop a bed of baby spinach, the bitterness of the endives balances perfectly with the sweet apricots and the apricot-mint dressing ties the whole dish together. Garnish with crushed, toasted hazelnuts for a nice, nutty touch.
4. Grilled Caesar Salad
Source: Grilled Caesar Salad
This Grilled Caesar Salad by Ashley Hankins is charred to perfection, drizzled with a creamy and tangy dressing, and topped with vegan bacon bits, seasoned croutons, and thinly sliced red onion. It’s sure to be a hit at any dinner party.
5. Kale Salad With Grilled Eggplant, White Beans and Fresh Figs
This Kale Salad With Grilled Eggplant, White Beans and Fresh Figs by Betsy DiJulio looks like a garden on a plate! And it’s perfect one-dish summer supper. Raw kale, grilled veggies, white beans and figs are lightly coated in a hummus-based dressing that’s infused with basil and sage. For crunch and that special little crowning touch, garnish the salad with toasted sunflower seeds. Though, this spectacular salad serves 4, don’t be surprised if you want half of it for yourself!
6. Grilled Peach and Arugula Salad With Grilled Croutons
This casual summertime supper salad features two delicious pairings. First, there’s the flavor contrast of sweet summer peaches and vine-ripened tomatoes. Second, there’s the fun textural contrast between juicy tomatoes and crunchy grilled bread. The tomato-bread mix is a twist on an Italian Panzanella salad, only in this Grilled Peach and Arugula Salad With Grilled Croutons by Simple Green Suppers, it is used a bit more like a garnish. A drizzle of balsamic vinegar, lime, and maple syrup brings together all the flavor points in this colorful mix. If you’ve never grilled peaches before, no worries — it’s much easier than it sounds, and quite delicious. However, you can use nectarines if you like instead.
7. Nicoise Salad With Grilled Orange Tofu
A perfect summer dinner. Avoid heating up the oven and throw everything on the grill for a quick char. Guests coming tomorrow and no time to cook? This Nicoise Salad With Grilled Orange Tofu by Johanne Rosenthal tastes even better the next day. Maybe even make enough to pick off of for a few days! Don’t feel bound to use the vegetables here: Choose whatever looks best at the farmer’s market and mix and match your favorite vegetables.
8. Grilled Beet Salad With Almonds and Dried Cranberries
Coating the beets in olive oil will allow you to place them directly on the grill, but if you’d rather avoid the oil you can use a small amount of non-stick spray on a sheet of aluminum foil. Also, depending on the size of your beets, you may end up with some leftovers. Just stick them in the fridge, they reheat wonderfully! You’ll get to enjoy this Grilled Beet Salad With Almonds and Dried Cranberries by Barbara Musick all over again!
9. Kale and Grilled Tomato Salad
Source: Kale and Grilled Tomato Salad
This Kale and Grilled Tomato Salad by Robin Burns might convince you that kale is just as delicious raw as it is cooked. The bite-sized pieces are perfect for soaking up the dressing and provide the right amount of chewiness in comparison to the soft, warm tomatoes. This salad is truly a stunner- beautiful, nutritious and incredible tasty!
10. Za’atar Grilled Eggplant Salad
Source: Za’atar Grilled Eggplant Salad
This fresh, summery salad combines soft grilled eggplants and lots of fresh herbs. You’ll want to make a big batch of this Za’atar Grilled Eggplant Salad by Jodi Kay since cold leftovers make great pita fillings with hummus and extra greens. Serve with a big squeeze of lemon for a refreshing kick.
We also highly recommend downloading our Food Monster App, which is available for iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!
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