Grilled Sweetpotato and Blueberry Salad
Recipe courtesy of the North Carolina Sweetpotato Commission and Andrea Mathis (beautifuleatsandthings.com)
Ingredients
- 3 medium sweetpotatoes peeled and sliced
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 4 cups spring salad mix
- 1 cup fresh blueberries
- 1/3 cup chopped walnuts
- 1/4 cup blue cheese crumbles
- lemon wedges for garnish (optional)
Lemon Honey Vinaigrette:
- 6 tablespoons olive oil
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 2 1/2 tablespoons honey
- salt to taste
- pepper to taste
Instructions
- To make lemon honey vinaigrette: In bowl, mix olive oil, lemon juice, Dijon mustard and honey. Season with salt and pepper, to taste. Refrigerate until ready to serve.
- Preheat grill to medium heat. Drizzle sweetpotatoes with olive oil and season with salt and pepper, to taste. Grill sliced sweetpotatoes on each side about 5 minutes, or until sweetpotatoes are tender and slightly charred. Remove from grill and let cool.
- To arrange salad, spread spring salad mix onto large platter and top with grilled sweetpotatoes, blueberries, walnuts and blue cheese crumbles.
- Top with lemon honey vinaigrette and garnish with lemon wedges, if desired.