Grilled Autumn Salad

This is on request of @BIG_NEPO_23 :: a Nice "carb-ternative" to potato salad or "plain ol' taters & veggies" -- It's a carb side that doesn't FEEL like carbs! Chocked full of colour & colourful vitamins, aminos, soluable-fiber and FLAVOR! *BAZINGA*

GRILLED AUTUMN SALAD
Ingredients

• 1-2 Summer Squash (*Yellow Zucchini, Courgette) - in 1/4" thick coins (*no ends)
• 1/2 a Regular Canteloupe (*if you're in the Lysteria-prone area, you can use Honeydew)
• 2.5c Pumpkin (*You can use any FIRM sweet squash) - in 1" x 1" x 1/4" dice (*I like the skin on, but you can remove it)
• 2tsp fresh grated Nutmeg
• 2tsp Fresh cinnamon
• 1/2tsp cumin
• 1/4tsp cayenne pepper
• 1/4cup fresh chopped Cilantro (*or Italian parsley if you don't like Cilantro)
• 1/4cup Balsamic Vinegar
• 1TB EVOO
• 1tsp Maple flakes *optional*
• S&P

Optional for Grilling

• 1/2cup Zucchini - Same prep as Yellow
• 1/2cup Eggplant - 1/4" coins, cut in 1/2 if need (*want everything around the same size/thickness)

Optional Raw

• 1/2cup Dried Cranberries
• 1 Red Delicious + 1 Golden Apple - both cored & cut into 1/8" thick slices

Bonus Levels

• 1/2cup Firm Feta - crumbled OR you can cube it in 1/4" and grill it! (*melty & smokey-licious!)

> These are individual options to *jazz* the salad OR you can add em ALL if you're sharing with more than 4 people.

Hardware

• 2 Large Bowls
• 1 Large serving Bowl
• Grill top/ Grill pan/ BBQ
• Long Cookie sheet with a Drying rack on it (*for cooling purposes)

Method

1. Preheat Grill / BBQ to medium-high heat
2. Toss the melon in nutmeg & balsmic vinegar, toss the pumpkin in cayenne & cinnamon & the yellow zucchini in cumin, cayenne & S&P
3. Brush 1TB oil on the grill, should have a little smoke
4. Place all the pieces on the grill with space between them - at least 1/4"
5. WATCH THEM!!! This will literally only take 2-3mins - Flip with tongs & another 2-3mins on the other side
6. If you're doing the optional grilled veggies add them on at the same time.
7. If you're doing Grilled FETA - do it here - 1min per side AFTER the Veggies are removed!
8. Remove to Cookie sheet & let cool until warm, but cool enough that you could pick them up with bare hands.
9. DO NOT PUT THE FETA ON THE COOLING RACK!! Place it directly on the cookie sheet!! (*it WILL separate & stick to the rims)
10. Place all Grilled pieces in Large serving bowl (including Feta)
11. If using any of the optional "raw" ingredients add them now
12. Toss with Cilantro, some cracked Sea Salt & if you have/want Maple Flakes
13. Can drizzle with some EVOO+Balsamic, if you want "dressing" (*IMO - not needed)

>> I usually serve it with Salmon Fillets or Tuna Steaks. You can pair Blackened or Cajun Rubbed white fish or Pork. & It's GREAT with a nice Chicken Balsamico or a Roasted Garlic & Rosemary Rubbed Lamb


Hope you LOVE it!
xo - Mia

ps - Maple flakes, are flakes of dried/dehydrated Organic maple syrup. They're non-inulinic* sweeteners (*i.e. doesn't spike insulin production in pancreas & don't have anabolic kidney response) & it adds a nice Fallish (yes, I'm WELL aware it's not a REAL word...but be aware I make words up ALL.THE.TIME) flavor.  The way MOST people serve sweet potato or pumpkin with brown sugar, I use maple flakes - little touch of sweet, without the caloric conversion & inulinic body-reaction.