Kalamazoo-Inspired Grilled Vegetable and Goat Cheese Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring grilled Michigan summer vegetables, tangy goat cheese, and a cherry-balsamic vinaigrette that celebrates regional produce. This american-inspired salads ready in about 25 minutes pairs olive oil, salt, black pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Toss 2 sliced zucchinis, 2 sliced yellow squashes, and 1 quartered red bell pepper with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Grill the vegetables for 3-4 minutes per side until tender and grill marks appear. Remove and let cool slightly, then chop into bite-sized pieces.
  3. Step 3: In a small bowl, whisk together 1 tbsp fresh lemon juice, 3 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, and 1 tbsp olive oil to make the vinaigrette.
  4. Step 4: In a large salad bowl, combine 5 cups mixed salad greens, the grilled vegetables, 1/4 cup dried tart cherries, and 4 oz crumbled goat cheese.
  5. Step 5: Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

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Frequently asked questions

How long does Kalamazoo-Inspired Grilled Vegetable and Goat Cheese Salad take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kalamazoo-Inspired Grilled Vegetable and Goat Cheese Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Kalamazoo-Inspired Grilled Vegetable and Goat Cheese Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kalamazoo-Inspired Grilled Vegetable and Goat Cheese Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kalamazoo-Inspired Grilled Vegetable and Goat Cheese Salad?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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