Grilled Sweet Potato and Scallion Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 251 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 199 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Protein
- 2 grams
- Sugar
- 5 grams
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
Ingredients
4 large sweet potatoes
8 scallions
2/3 cup extra-virgin olive oil
2 teaspoons dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon honey
Kosher salt and freshly ground pepper
1/4 cup roughly chopped fresh parsley
Directions
- Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes. Cut intolarge chunks.
- Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
- In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated.