Grilled Sweet Potato Salad

This sweet potato salad with cranberries and pumpkin seeds has wonderful winter flavor. Serve with grilled turkey cutlets for a festive dinner.

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

 

Ingredients:

Maple Vinaigrette

3 tbsp olive oil

3 tbsp apple cider vinegar

3 tbsp maple syrup

1 tbsp grainy mustard

1 small shallot, minced

1/2 salt

1/4 tsp freshly ground pepper

Grilled Sweet Potato Salad

1 1/4 lb sweet potatoes (about 2 small), peeled and sliced into 1/2-inch thick slices

1 tbsp olive oil

1/4 tsp each salt and freshly ground pepper

10 cups mixed baby greens

1/3 cup dried cranberries

1/4 cup pumpkin seeds

1/3 cup crumbled goat cheese

Recipe Directions:

Maple Vinaigrette: Whisk oil with vinegar, maple syrup, mustard, shallot, salt and pepper until combined; set aside.

Grilled Sweet Potato Salad: Preheat George Foreman Grill for 5 minutes with lid closed. Toss sweet potatoes with 1 tbsp olive oil and season all over with salt and pepper. Place sweet potatoes on the grill and cook for 6 to 8 minutes or until tender.

Cool slightly and cut into chunks. Toss sweet potatoes with Maple Vinaigrette. Cool completely. Toss with greens, cranberries and pumpkin seeds. Top with goat cheese.

Tip: Substitute feta for the goat cheese, if desired.