Grilled Pork Salad with Roasted Veggies & Crunchy Bits (for Controlled Chaos)
This isn’t a salad, it’s a structured experience. Warm grilled pork layered over roasted zucchini, blistered tomatoes, crispy greens, and toasted nuts. A dish for when you want freshness without softness.
Thyme makes this when she needs balance, but refuses to settle for bland. It’s crisp, savory, and just complicated enough to feel like dinner therapy.
Author: Thyme Hollis
Savory meals. Slow simmer. A little spice, a lot of heart.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Servings: 2 people, or one strong-willed human and a leftover lunch
Want to print this recipe? Click here to download a printable PDF.
We like to get right to the recipe:
Ingredients:
For the Pork:
2 boneless pork chops or pork loin steaks
1 tbsp olive oil
Salt + pepper to taste
1 tsp smoked paprika
1 garlic clove, minced
Optional: splash of soy sauce or balsamic for depth
For the Salad Base:
2 cups mixed greens or arugula
½ cup cherry tomatoes, halved
1 small zucchini, sliced and grilled
½ small eggplant, sliced and grilled
¼ cup chopped toasted nuts (almonds, walnuts, or peanuts)
Optional: sprinkle of sesame seeds or chili flakes for drama
Dressing (Optional but encouraged):
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Pinch of salt & pepper
Instructions:
Grill the Pork: Season pork with olive oil, garlic, paprika, salt & pepper. Grill over medium-high heat for 3–4 mins per side, or until cooked through. Rest and slice.
Char the Veggies: Grill zucchini + eggplant slices until golden and soft.
Build the Salad: Layer greens, roasted veggies, tomatoes, nuts, and sliced pork.
Drizzle with Dressing (or don’t): Thyme says let the pork speak for itself unless it’s been a long day.
Serve warm. Quietly. With a fork and a grudge.
Serving Notes:
Best enjoyed with wine, jazz, and a controlled emotional spiral.
Pairs well with: closing tabs you’ll never reopen and finally saying “no” to something.