We love this Party Salad with Grilled Vegetables and Quinoa, loaded with eggplant, corn, peppers and maple-balsamic dressing. Three sides in one colourful dish.
With so much going on here, this vegetarian salad would make a lovely summer meal on its own with a side of crusty bread. I typically make it, however, as a single side dish along with fish, chicken or meat. I think of it as three sides really – grilled vegetables, quinoa and salad. I like to serve it in a large shallow bowl and set it on the table as a centre piece of sorts – so pretty!
The salad is very similar to another one of our recipes, Quinoa-Roasted Yam Salad with Maple Balsamic Dressing. The difference is the grilled vegetables. I grill Japanese eggplant, corn and red peppers (I love the creaminess of the eggplant with the crunch of the corn), but zucchini, mushrooms and asparagus, for example, would work well too. You can either roast the sweet potatoes or grill them. Both options are included in the recipe. The maple balsamic dressing, a personal favourite, adds some deep, rich flavours with a bit of sweet and tang. Try to get the best Balsamic Vinegar you can – it can make a big difference.
All the components for this salad can be made ahead. You just need to assemble the parts and drizzle on the dressing before serving. Jenna, the other Kook (and vegetarian), always asks for this salad when she comes over for dinner. It’s her fave!
- Use butternut squash instead of sweet potatoes.
- Use any grilled vegetables you prefer.
- Use baby spinach instead of salad greens.
- Use rice instead of quinoa.
- Use any salad dressing you love.
You might also like our 8 other Eye-Popping Salads