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Grilled Sweet Potato Salad

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  • Prep 35 min
  • Total 1 hr 20 min
  • Servings 8
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Let your grills go wild! This savoury sweet potato salad delivers smoky, sweet, tart and crunchy flavours, all in one delicious dish.
Created Nov 24, 2016
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Ingredients

  • 3 lb (1.5 kg) unpeeled orange-fleshed sweet potatoes
  • 1 cup (250 mL) water
  • 2 tablespoons (30 mL) olive oil
  • 1/2 teaspoon (2 mL) salt
  • 1/2 teaspoon (2 mL) red pepper flakes
  • 1/2 cup (125 mL) olive oil
  • 1/4 cup (50 mL) balsamic vinegar
  • 1 tablespoon (15 mL) Dijon mustard
  • 1/2 teaspoon (2 mL) salt
  • 1/4 teaspoon (1 mL) ground black pepper
  • 1 package (5 oz/141 g) baby kale or baby spinach leaves
  • 8 slices prosciutto, julienned
  • 1/2 cup (125 mL) Parmesan cheese, peeled into long strips with vegetable peeler

Steps

  •  
    1
    Heat gas or charcoal grill. Cut sweet potatoes into 1-inch lengthwise wedges (8 to 12 per potato). In large microwavable bowl, mix sweet potatoes and water. Cover and microwave on High 14 to 16 minutes, stirring once, until just tender when pierced with knife. Carefully drain sweet potatoes; let stand 3 to 5 minutes or until cool enough to handle.
  •  
    2
    Brush sweet potato wedges with 2 tablespoons olive oil; sprinkle with 1/2 teaspoon salt and the red pepper flakes.
  •  
    3
    Place sweet potato slices on grill over medium heat. Cover grill; cook, in batches if necessary, 12 to 15 minutes, turning once, until tender and grill marks form. Transfer to cutting board; let stand 5 to 7 minutes or until cool enough to handle. Cut into bite-size (3/4-inch) pieces.
  •  
    4
    Meanwhile, in large bowl, mix 1/2 cup olive oil, the vinegar, mustard, 1/2 teaspoon salt and the black pepper. Add kale; toss to coat. Transfer to serving platter. Top with grilled sweet potatoes, prosciutto and cheese.

Expert Tips

  • Tip 1
    Salad vinaigrette can be made a day in advance, covered and refrigerated. Beat with whisk before mixing with kale.
  • Tip 2
    A flat, open spatula or “fish spatula” is helpful for turning tender vegetables like these sweet potato wedges. If you don’t have a fish spatula, tongs work well, but use a gentle touch.

Nutrition Information

356 Calories, 19.4g Total Fat, 9g Protein, 37.5g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Calories
356
Total Fat
19.4g
Trans Fat
0g
Cholesterol
12.9mg
Sodium
868mg
Total Carbs
37.5g
Dietary Fiber
5.9g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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