A Spontaneous Creation

This colorful and wholesome Garam Masala Grilled Veggies Salad was a spontaneous creation, born from an overzealous trip to the farmers market…and I’m so glad it was. I had picked up big, glossy American eggplants, firm zucchinis, and vibrant yellow squash, which I sliced, tossed with olive oil, salt, and a sprinkle of garam masala, and threw on my grill pan.

That batch of smoky, mildly spiced grilled vegetables became the starting point for all kinds of meals, but the standout was this hearty salad I threw together one warm afternoon and enjoyed out on my deck.

Packed with bold flavors and textures, this is the kind of salad that eats like a meal and leaves you feeling fully satisfied.

Grilled Veggies, on Repeat

Every few weeks, as a part of my meal prep, I grill up a big batch of veggies. It’s mostly large eggplants and zucchinis that are available year round and I use them in all sorts of ways, from sandwiches and wraps to simple sides. But this time, I layered them over a bed of power greens, added chickpeas for protein, cherry tomatoes for brightness, roasted red peppers for a touch of sweetness, creamy crumbled goat cheese, and toasted pine nuts for crunch.

A jar of spicy sundried tomato pesto was sitting in my fridge, so I whisked it into a quick dressing with pomegranate balsamic, olive oil, salt, and pepper.

The result? One of the best salads I’ve ever made. It hit all the right notes—smoky, tangy, sweet, and spicy—and felt like a complete, satisfying dish.

Spotlight on Ingredients

The touch of garam masala on the grilled vegetables is subtle but makes all the difference. It gives the salad a warm, earthy depth that pairs especially well with the sweetness and umami of the sundried tomatoes in the dressing. and complements the tangy goat cheese beautifully.

I usually grill the veggies on a stovetop grill pan or outside on my gas grill using a grill mat—that way I get those gorgeous grill marks without worrying about the slices slipping through the grates.

Either way, the slight char adds so much smoky flavor to the veggies. Once they’re grilled, I stack the veggie slices in a glass container and store them in the fridge, ready to be tossed into salads, wraps, or sandwiches throughout the week. It’s one of my favorite meal prep tricks.

Serving Suggestions & Variations

Every now and then, I tear up some toasted sourdough and toss it into the mix to turn the volume up on my Garam Masala Grilled Veggies Salad, converting it into a sort of panzanella—an Italian bread salad with crisp, toasted bread chunks mixed with veggies. The bread soaks up all the flavorful juices and dressing and makes the most delicious and a hearty salad. It’s a great way to stretch leftovers (either the grilled veggies or sourdough bread, whatever you have on hand), add heartiness, and make the salad feel even more like a complete meal. You can also toss in some grilled or rotisserie chicken for a protein boost.

It’s perfect as a main dish on a warm day, especially if you’re eating outside with a glass of chilled rosé or sparkling water with lemon. I’ve also turned this salad into a sandwich—and it works so well. I like to pile the grilled veggies, mozzarella slices, and greens into a toasted ciabatta roll or wrap them up in warm flatbread. A little extra smear of the sundried tomato or basil pesto inside the bread brings everything together. It’s hearty, flavorful, and perfect for lunch on the go.

This Garam Masala Grilled Veggies Salad is also endlessly customizable. Swap the greens for arugula or baby spinach; use feta, shaved parmesan or diced fresh mozzarella instead of goat cheese. You can also switch up the nuts—try toasted almonds, pistachios or walnuts if pine nuts aren’t your thing. They add a nice crunch. To make it even more filling, add cooked quinoa, pasta or farro and turn it into a hearty grain bowl.

Why You’ll Love It

My Garam Masala Grilled Veggies Salad is summer in a bowl—colorful, wholesome, and packed with flavor. It’s a delicious way to make the most of summer’s fresh bounty—whether it comes from the farmers market or your local grocery store—and turn simple ingredients into something special.

It’s endlessly customizable, great for meal prep, and works beautifully as a low-carb lunch or light dinner. With smoky grilled vegetables, creamy goat cheese, and a bold dressing that brings it all together, it’s the kind of salad you’ll want to keep coming back to all season long.

Garam Masala Grilled Veggies Salad

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• Author: Vasanti
• Yield: 4 servings 1x

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Description

Indian-spiced grilled veggies tossed with chickpeas, pine nuts, goat cheese and a sun-dried tomato dressing.

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Ingredients

Units USM Scale 1/2x1x2x3x

For the Grilled Veggies

• 1 medium American eggplant, sliced into 1/2-inch rounds
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 yellow squash, sliced into 1/2‑inch rounds
• 2 tbsp extra‑virgin olive oil
• 1/2 tsp Garam Masala
• Salt, to taste
• Freshly cracked black pepper, optional

For the Salad

• 6–8 cups power greens (mixed baby kale, chard, lettuces, spinach, etc.)
• 1 (15‑oz) can chickpeas, drained and rinsed
• 1 cup yellow cherry tomatoes, halved
• 1/2 cup jarred roasted red peppers, thinly sliced
• 1/4–1/2 cup goat cheese, crumbled (see Variations)
• 1/4 cup pine nuts, toasted (see Variations)

For the Dressing

• 1/4 cup jarred spicy sun-dried tomato pesto (see FAQs & Notes)
• 2 tbsp pomegranate balsamic vinegar (see FAQs & Notes)
• 2 tbsp extra‑virgin olive oil (more to thin, as needed)
• Salt, to taste
• Freshly cracked black pepper, optional

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Instructions

Make Ahead Grilled Veggies (see FAQs & Notes)

• Preheat a stovetop grill pan over medium‑high heat or heat an outdoor grill with a grill mat.
• Toss eggplant, zucchini, and squash slices with olive oil, garam masala, a pinch of salt, and a crack of pepper.
• Grill until tender and charred, about 3–4 minutes per side.
• Stack grilled veggies in a glass container with an airtight lid and refrigerate for up to 4 days in advance to use for the salad.

Make the Dressing

• In a small bowl, whisk together sun-dried tomato pesto, pomegranate balsamic, olive oil along with salt and pepper.
• Add more oil to reach desired drizzling consistency.

Assemble the Salad

• On a large platter or in a bowl, layer power greens, chickpeas, cherry tomatoes, and roasted red peppers.
• Arrange grilled veggie slices on top, then sprinkle with goat cheese and pine nuts.
• Drizzle the sun-dried tomato–pomegranate dressing evenly over everything.