Grilled Vegetable Salad

Chef Grant Danyluk,

Confusion Corner Drinks + Food

Grant has been honing his cooking skills under the tutelage of some of Winnipeg’s great chefs for nearly fifteen years. He enjoys bringing elements of a dish together for an impactful result. This multi-component signature salad offers an opportunity to try this at home. It spotlights the fresh summer flavours of garden greens and smokey flavour of grilled veggies. The recipe for the candied pecans is high yielding and stores well. 

Ingredients

Salad

1 bag mixed greens

balsamic dressing

grilled vegetables

1 cup goat cheese

2 cups candied pecans

Grilled vegetables

2 portobello mushrooms

2 red peppers

2 green peppers

2 zucchinis

1 red onion

Balsamic dressing

1 cup balsamic vinegar

1/2 cup honey

1/2 cup olive oil

1/2 cup canola oil

Candied pecans

6 cups pecans 

1 egg white

1 Tbsp vanilla

1 cup brown sugar

Method

Grilled Vegetables

1.  Cut vegetables into large pieces and grill until cooked.
2.  Salt and pepper to taste.
3.  Cool. Julienne and set aside.

Candied Pecans

1.  Whisk all ingredients except pecans together in a bowl.
2.  Add pecans to mixture and toss.
3.  Bake on a parchment lined baking sheet at 325°F for ten minutes.
4.  Cool.

Balsamic dressing

1.  Combine vinegar and honey. 
2.  Slowly drizzle in oil while whisking.

Assembly

1.  Mix greens with balsamic dressing, adding a little at a time to taste. 
2.  Top with goat cheese, grilled vegetables and candied pecans, divided evenly per serving.

Yield 6 servings