Grilled Vegetable Salad with Pistachio Vinaigrette

Name: Grilled Vegetable Salad with Pistachio Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large garlic clove, minced; 1 tablespoon minced fresh flat-leaf parsley; 2 teaspoons minced fresh thyme; Kosher salt and freshly ground pepper; 1/2 pound fresh chanterelle mushrooms, thickly sliced if large; 1/2 pound thin asparagus, trimmed; 3 tablespoons balsamic vinegar; 5 tablespoons Toasted Pistachio Oil; 6 cups mesclun (about 6 ounces)

Servings: persons

1
Preheat the oven to 500.
2
In a bowl, combine the oil, garlic, parsley, thyme, salt and pepper.
3
Spread the mushrooms on a baking sheet and toss with half of the herb oil.
4
Roast for 4 to 5 minutes, stirring, until tender and browned.
5
Transfer to a plate.
6
On the baking sheet, toss the asparagus with the remaining herb oil and roast for 6 to 7 minutes, stirring, until tender and browned.
7
Cut the asparagus into 2-inch lengths and add to the mushrooms.
8
In a bowl, blend 1 1/2 tablespoons of the vinegar with 2 tablespoons of the Toasted Pistachio Oil and toss with the mesclun.
9
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and mound the salad on 4 plates.
10
Add the mushrooms and asparagus to the bowl, toss with the remaining balsamic vinegar and arrange on the salads.
11
Drizzle the remaining Toasted Pistachio Oil over and around each salad.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large garlic clove, minced, 1 tablespoon minced fresh flat-leaf parsley, 2 teaspoons minced fresh thyme, and more.

Yes, Grilled Vegetable Salad with Pistachio Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!