Grilled Sweet Potato Salad

There’s something magical about a summer gathering, especially when it involves a fresh and vibrant dish like Grilled Sweet Potato Salad. I still remember the first time I made this recipe for a barbecue with friends. The sun was shining and the air was filled with laughter and the sound of sizzling food on the grill. I decided to whip up this salad, thinking it would be a refreshing side to complement the smoky flavors of the grilled meats. Little did I know, it would steal the show! The combination of sweet, caramelized sweet potatoes and zesty dressing, topped with the creamy feta, made it an instant favorite among my guests. It’s not just a salad; it’s a celebration of flavors and colors that brings joy to any table!

Ingredient List for Grilled Sweet Potato Salad

When it comes to the ingredient philosophy behind this dish, it’s all about freshness and balance. The main players in this Grilled Sweet Potato Salad are the sweet potatoes, which provide a natural sweetness, along with fresh herbs that add brightness. Together, they create a medley of flavors that is both satisfying and refreshing.

• 2 large orange-fleshed sweet potatoes: The star of the show, these sweet potatoes provide a sweet and creamy base that becomes even better when grilled.
• 1/2 C purchased vinaigrette dressing: This adds a tangy kick that complements the sweetness of the potatoes.
• Salt and fresh ground black pepper to taste: Essential seasonings that enhance all the other flavors.
• 1/2 cup thinly sliced green onions: They bring a slight crunch and a fresh onion flavor.
• 3 T thin chiffonade strips of basil: This herb adds a fragrant note that elevates the dish.
• 2 tsp. chopped fresh thyme: Thyme’s earthy flavor pairs wonderfully with the sweet potatoes.
• 1/2 C crumbled Feta: Adds a creamy texture and a salty bite that rounds out the salad.

Recipe Directions for Grilled Sweet Potato Salad

Preparing the Grilled Sweet Potato Salad is a delightful process that fills your kitchen with wonderful aromas. The combination of grilling and fresh ingredients makes it a joy to make. Let’s dive into the steps that will bring this dish to life.

1. Start by preheating your gas or charcoal barbecue grill to medium-high heat. You should be able to hold your hand above the grill for three seconds at this temperature, indicating it’s ready. The grilling process is crucial for achieving those beautiful char marks on the sweet potatoes.
2. Next, peel the sweet potatoes, revealing their vibrant orange flesh. Cut them into slices that are about 3/4 inch thick. This thickness ensures they’ll cook evenly and get that perfect grill mark.
3. Once sliced, lay the pieces on a cookie sheet. Measure out 1/4 cup of the vinaigrette dressing and brush each side of the sweet potato slices with it. Don’t forget to sprinkle each side with salt and freshly ground black pepper after brushing. This step is essential for flavor.
4. Now, it’s time to grill! Place the sweet potato slices on the grill and cook for about 4 to 5 minutes. After that, rotate them to cook for an additional 3 to 4 minutes on the other side. You’re looking for those lovely grill marks, which indicate they’re ready to be flipped.
5. When the first side has those beautiful marks, flip the slices over and continue grilling for an additional 7 to 8 minutes on the second side. The sweet potatoes should feel tender when pierced with a fork, signaling they’re perfectly cooked.
6. After grilling, let the slices cool for about 10 to 15 minutes. Then, cut them into cubes for your salad. This cooling period allows the flavors to settle.
7. In a large salad bowl, combine the grilled sweet potato cubes with the sliced green onions, chiffonade basil, and chopped thyme. Gently mix everything together, ensuring the ingredients are well distributed.
8. Stir in the remaining 1/4 cup of vinaigrette. You may use as much as you need to moisten the salad, depending on your preference for dressing. It’s all about achieving the right balance of flavors.
9. Lastly, gently fold in the crumbled feta. This is where the creaminess comes into play, enhancing the overall texture of the salad. Once everything is combined, season with salt and freshly ground black pepper to taste.
10. Serve your Grilled Sweet Potato Salad at room temperature for the best flavor experience. Enjoy the blend of tastes that will surely impress your family and friends!

Helpful Hints

When making the Grilled Sweet Potato Salad, keep these tips in mind for the best outcome. Each one contributes to making your dish even more delightful!

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors will continue to meld over time!
• Freezing: Although it’s best fresh, you can freeze the grilled sweet potatoes if needed. Just make sure to store them in a freezer-safe container.
• Pairing: This salad pairs wonderfully with grilled meats and fish, making it a perfect companion for summer barbecues.
• Variations: Feel free to add other veggies, such as bell peppers or zucchini, for extra color and nutrients.
• Serving Temperature: Serve the salad at room temperature for the best flavor experience. It allows the ingredients to shine!

Serving Ideas for Grilled Sweet Potato Salad

When it comes to serving the Grilled Sweet Potato Salad, the options are as diverse as the flavors within the dish. Here are several ideas to elevate your serving experience:

• Perfect for Lunch: It makes for a hearty lunch option! Simply pack it in a mason jar for a delicious on-the-go meal.
• Great as a Side Dish: Serve it alongside grilled chicken or fish for a well-rounded dinner plate.
• Ideal for Potlucks: Bring it to your next gathering! It’s a crowd-pleaser that everyone will love.
• Seasonal Pairing: This salad is perfect for fall gatherings, complementing the flavors of the season.
• Storage Tips: If you have leftovers, store the salad in the fridge. It makes a tasty snack the next day!

FAQ

Conclusion

The Grilled Sweet Potato Salad is a delightful dish that marries the sweet and smoky flavors of grilled sweet potatoes with fresh herbs and a zesty dressing. It’s not just a meal; it’s an experience! I encourage you to try making this salad for your next gathering or a light weeknight dinner. Everyone will love it, and you’ll enjoy the vibrant flavors and colors on your plate. Happy cooking!

Grilled Sweet Potato Salad

Craving something vibrant and delicious? This Grilled Sweet Potato Salad delivers sweet, smoky flavors with a refreshing twist. It's the perfect addition to any meal or a delightful standalone dish. Make it tonight for a quick, satisfying treat!

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Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 large orange-fleshed sweet potatoes
• 1/2 C purchased vinaigrette dressing divided
• to taste salt and fresh ground black pepper
• 1/2 cup thinly sliced green onions
• 3 T thin chiffonade strips of basil
• 2 tsp chopped fresh thyme
• 1/2 C crumbled Feta (or more)

Equipment

• Chef's Knife
• Peeler
• Wooden Spoon

Method

 

1. Preheat gas or charcoal barbecue grill to medium-high heat. (You can hold your hand there about 3 seconds at that heat.)
2. Peel sweet potatoes and cut into slices about 3/4 inch thick.
3. Lay slices on a cookie sheet, then measure 1/4 cup vinaigrette and brush each side of sweet potatoes with dressing, seasoning each side with salt and freshly ground black pepper after you brush on the dressing.
4. Grill the sweet potato slices, cooking about 4-5 minutes on first side, then rotating to cook 3-4 minutes on that side.
5. When you have nice grill marks on the first side (or when sweet potatoes are getting dark on that side) flip the sweet potatoes over and cook about 7-8 minutes more on the second side, or until sweet potatoes feel tender when pierced with a fork.
6. Total grilling time will be about 15-20 minutes, but I started taking them off the grill as they felt done, and the larger pieces took more time.
7. Let grilled sweet potato slices cool for 10-15 minutes, then cut into cubes and place in salad bowl.
8. Add sliced green onions, chiffonade basil strips, and chopped thyme and gently combine with sweet potatoes.
9. Stir in the other 1/4 cup of vinaigrette, using as much as you need to moisten the salad (you may not need all the dressing, depending on how wet you like your salads.)
10. Gently stir in the crumbled feta, season salad with salt and freshly ground black pepper to taste, and serve salad at room temperature.

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors will continue to meld over time!
• Freezing: Although it's best fresh, you can freeze the grilled sweet potatoes if needed. Just make sure to store them in a freezer-safe container.
• Pairing: This salad pairs wonderfully with grilled meats and fish, making it a perfect companion for summer barbecues.
• Variations: Feel free to add other veggies, such as bell peppers or zucchini, for extra color and nutrients.
• Serving Temperature: Serve the salad at room temperature for the best flavor experience. It allows the ingredients to shine!

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.