This Grilled Vegetable Salad + Sweet & Spicy Pickle Dressing is the ultimate summer-friendly meal to make! Packed with tons of flavor, it’s filling yet still light enough to keep your stomach happy. Super easy to throw together with your favorite vegetables or leave deconstructed to meal prep ahead of time!
Hello hello! It’s been too long since I’ve shared a new recipe and I’m excited to bring you these stunning grilled vegetable salads! Along with my absolute favorite dressing combo. If you haven’t used leftover pickle juice/brine to make your own dressing from scratch I can’t recommend it enough! Seriously, give it a try. Use it to replace the vinegar in your go-to recipe of choice. For me, I love making mustard vinaigrette – like from the numerous salads I’ve shared in the past. You can check out more salad recipes here. The beauty of this specific dressing is the incorporation of spicy pickle brine, from my absolute favorite pickles ever by Bubbies.
Bubbies pickles fueled my pregnancy back in 2018. I literally ate copious amounts of their dill pickles and sauerkraut straight from the jar! I’m sure that sounds super cliche, but it’s true. I can’t get enough fermented foods in my life and I urge you to do the same. They truly aid your gut’s health + they taste amazing! Definitely check out the newest Spicy Bubbies products and let me know what you think – they make this recipe extra flavorful! Or as Bubbies would say, “Chutzpah!”. We believe that everyone has something that gives them Chutzpah! For me, it’s pushing myself to try new recipes that I find challenging. What’s something that gives you boldness or bravery? I’d love to hear your answer below!
TIPS FOR GRILLING!
- Drizzle the vegetables with olive oil and season with salt and pepper.
- Grill the vegetables with the lid closed until tender and lightly charred all over. About 8-10 minutes for bell peppers and corn on the cob. 4-6 minutes for asparagus. 30 seconds for romaine hearts.
- For gas and charcoal grills, medium temperature is about 350 degrees and medium-high is 400 to 425 degrees.
WANT MORE SALAD RECIPES?!
- CLASSIC VEGAN CAESAR SALADS (NUT-FREE)
- POWER GRAIN BLT SALAD TO-GO!
- THAI SALAD + PEANUT SAUCE DRESSING
- SHAVED BRUSSELS SPROUTS SALAD
- SWEET & TANGY CARROT BROCCOLI SALAD
PIN IT FOR LATER!
Grilled Vegetable Salad + Sweet & Spicy Pickle Vinaigrette
If you recreate this Grilled Vegetable Salad recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @PlantPhilosophy, I love seeing all of your beautiful recreations, they truly make my day! Want even more content? You can subscribe to my newsletter and follow me on Instagram, Youtube and/or Pinterest so you never miss a beat!
Grilled Vegetable Salad + Sweet & Spicy Pickle Dressing
Prep
Cook
Total
Yield 4 Servings
Fresh and flavorful starter or main dish for your backyard bbq. Grilled vegetables paired with crisp romaine hearts, topped with a sweet & spicy pickle dressing that packs a punch!
This recipe is sponsored by Bubbies Pickles. Click here to find more information on Where To Buy Bubbies!
Ingredients
- 2 large Romaine Hearts
- 2 Bubbies Spicy Kosher Dill Pickles
- 1 pound Asparagus, about 16 stalks
- 1 large Red & Orange Bell Pepper
- 1 cup Grape Tomatoes, halved
- 2 Corn on the cob*
Sweet & Spicy Pickle Dressing
Yields about 1 cup
Ingredients:
- ⅔ cups Olive Oil
- ⅓ cup Bubbies Spicy Kosher Dills Pickle Brine, liquid in the jar*
- 1 tbsp Lemon Juice
- 1 tbsp Agave
- 1 tsp. Yellow Mustard
- 1 tbsp chopped Fresh Dill, or ½ tsp dried
- Salt & Pepper, to taste
Instructions
- For the dressing: Combine all ingredients into a jar and secure with a tight-fitting lid. Shake to combine. Serve tossed with salad or as a dip for vegetables.
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For the salad: Bring grill or grill pan to medium high heat, add vegetables (minus romaine, set aside) in an even layer. Cover and cook for 4-6 minutes. Flip once an even char starts to develop and cook for an additional 4-6 minutes. Remember to rotate the corn.
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Once tender and cooked to your preferred level of char, remove from the heat and set aside.
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Add a light, even layer of oil to the cut side of each romaine heart. I recommend using a silicone basting brush to apply the oil. Adjust the the grill or grill pan to the highest heat and carefully lay the romaine cut side down. Cook for about 30 seconds, just long enough to get a quick grill mark without wilting the lettuce. Repeat for each.
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To assemble: Slice asparagus and peppers into bite sized pieces. Slice Bubbies Spicy Kosher Dills into thin slices. Cut corn off the cob, alternatively you could use sweet corn kernels if cobs aren’t in season.
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Assemble salad with a base of romaine. Top with an assortment of grilled vegetables and tomatoes. Add a few slices of Bubbies Spicy Kosher Dill Pickles. Then serve immediately with a drizzle of sweet & spicy pickle dressing, to taste.
Notes
For the dressing, you can also use regular pickle brine if you want to avoid any added heat and/or replace pickle brine with sauerkraut brine instead. The dressing will keep fresh for 1 week in an airtight container stored in the fridge. Separation is normal, shake before using.
Courses Dinner
This recipe is sponsored by Bubbies. All thoughts and opinions are my own. Sponsored content allows me to provide recipes for you totally FREE! Thank you for your support and understanding.
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