Grilled Green Onion & Sweet Potato Salad with Warm Chèvre

If you haven’t hit your grilling stride yet this summer, today’s recipe will be the incentive you need to fire up the coals.

Let’s see, I’ve prepare it two…three…four times already and each time I delight in the smoky sweet potato, charred green onions and the tangy goat cheese that finishes off the dish. A hint of maple syrup in the mustard dressing brings balance to the salad and a few zesty grilled garlic scapes add a touch of excitement.

Every summer I tend to get stuck on a particular grilled salad – last year it was with strawberries and asparagus, before that it was green beans and cherry tomatoes. This grilled green onion & sweet potato salad with warm chèvre is definitely my 2016 summer salad obsession.

Grilled Green Onion & Sweet Potato Salad with Warm Chèvre | Simple Bites

Here’s a dish that really could be either a vegetable side or salad. Or sprinkle crispy bacon on the top and call it dinner. Honestly I think it can be whatever you’d like it to be. I’ve served it both as an accompaniment to grilled steak and prepared it as a warm salad. The grilled sweet potato gets rave reviews either way.

Grilling Green Onion & Sweet Potato Salad with Warm Chèvre | Simple Bites-1

Last week it made my Canada Day menu, when I served it up as a side dish to accompany a mixed grill of meats. Which reminds me, I have to mention the do-ahead option for this salad, because it came in handy for that backyard gathering.

With 40 guests expected for my barbecue, I prepared as much in advance as possible. The day before the event I microwaved, sliced and grilled off nearly a dozen sweet potatoes. I arranged them in a baking dish and refrigerated them overnight. Then on the day of the party, I reheated the sweet potatoes in the oven while I grilled the green onions.

Just before serving I topped the salad with chevre, the charred onions and the dressing. All in all, it took about 5 minutes of my time; an ideal scenario when you’d rather be mingling with guests.

Grilled Green Onion & Sweet Potato Salad with Warm Chèvre | Simple Bites

Today’s recipe for grilled green onion and sweet potato salad was inspired by a vegetarian side dish that my sister served up a few weekends ago. She prepared a version of a delicious Canadian Living recipe, which was described as a ‘lighter take on poutine’.

Poutine? Now that is a stretch. But I will say that this is one barbecue side dish that doesn’t leave you feeling stuffed. Dare I call it light? Compared to your average mayonnaise-drenched potato or macaroni salad, I suppose it is. And any recipe that is vegetable-focused is a winner in my books.

Grilled Green Onion & Sweet Potato Salad with Warm Chèvre | Simple Bites

Grilled Green Onion & Sweet Potato Salad with Warm Chèvre
5.0 from 1 reviews
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Recipe type: Salad, Side Dish
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Serves/Yield: Serve 6-8
Creamy, smoky sweet potatoes, charred green onions and tangy goat cheese make up this irresistible grilled salad. It's a summer side that goes with everything from fish to steak and works well as a do-ahead dish. Adapted from Canadian Living.
Ingredients
  • 1 Tablespoon sherry vinegar
  • 1 1/2 teaspoons grainy mustard
  • 1/2 teaspoon pure maple syrup
  • 1/4 teaspoon fine sea salt
  • dash of freshly ground black pepper
  • 1/4 cup plus 2 teaspoons extra virgin olive oil
  • 3 large sweet potatoes (about 2 1/2 lbs)
  • 6 spring onions, red or green
  • 4 to 6 green garlic scapes (optional)
  • 1/4 cup crumbled chèvre (goat cheese)
Instructions
  1. In a small bowl, whisk together the vinegar, mustard, maple syrup, salt and pepper. Slowly drizzle in 1/4 cup of olive oil, whisking to emulsify the dressing. Transfer to a small jar and cover with a lid. Store on the counter if you are using the same day or hold in the refrigerator for up to 5 days.
  2. Preheat a charcoal grill (or gas in a pinch) to 400F. Use a grill brush on the grate to make sure it is clean.
  3. Prick sweet potatoes all over with a fork. Place, one at a time, in the middle of a microwave. Microwave on HIGH for 2-3 minutes, turning once with tongs, until they are soft but not mushy. Time will vary slightly depending on the size of the sweet potatoes.
  4. Let potatoes cool slightly, then transfer them to a cutting board and slice into 1/2-inch rounds. Transfer the sweet potatoes to the grill over direct heat and cook for 1-2 minutes per side. This will give you beautiful grill marks and a bit of caramelization. Move the sweet potato to indirect heat and close the lid. Cook for 5-10 minutes, or until the centers are soft.
  5. Meanwhile, brush the spring onions and garlic scapes (if using) with 2 teaspoons of olive oil. Place on the grill over direct heat and grill, turning often, until wilted and slightly charred. Transfer to a cutting board; trim and cut into 2-inch lengths.
  6. Arrange the grilled sweet potatoes in a serving dish. Sprinkle charred green onions and scapes on the top. Sprinkle everything with the crumbled chèvre. Shake the maple-mustard dressing and then drizzle every bit over the top. Serve warm.

Eat Seasonal: July

Our #EatSeasonal group is a bunch of bloggers from all over North America who have never met in person, yet share a passion for year-round seasonal eating. We’ve been celebrating produce together for two years now and have no plans to slow down.

Seasonal Eating in July

At first look, the snap shot of our recipe round-up looks surprisingly similar! Bowls, cheese and LOTS of green. But if you click through the links, you’ll find that once again we have brought you a list of unique recipes for inspiring seasonal eating in July. Enjoy!

Chinese Napa Cabbage Salad by Food for My Family

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa by Floating Kitchen

Grilled Green Onion & Sweet Potato Salad with Warm Chèvre by Simple Bites

Chicken Gyro Bowls with Summer Veggies with Fresh Summer Veggies by Vintage Mixer

Latin Chipotle Quinoa Salad with Avocado by Foodie Crush

Broccoli Kale Salad with Greek Yogurt Poppyseed Dressing by Flavor the Moments

Peasy Easy Sweet Pea Mint Soup by Letty’s Kitchen

Grilled Summer Squash with Feta, Lemon & Fresh Herbs by Mountain Mama Cooks

Artichoke and Avocado Dip by Kitchen Confidante

Grilled Squash, Corn and Kale Salad by Completely Delicious

What is in your market basket this month?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. I definitely wouldn’t liken this to poutine without gravy, but I love all those ingredients, so I’m sure it’s delicious. I don’t have a grill, think an iron skillet would do the trick?

    Also, thanks for the links. I’ve got everything on hand for the Latin Quinoa salad and can’t wait to have it for dinner tonight.

  2. This is so beautiful! I love the colors – they really pop! And grilled salads are so yummy. I haven’t tossed any sweet potatoes on my grill yet this Summer. I think it’s about high time I change that!

  3. hey girl this looks so good!

  4. Love how you prepped ahead–salad for 40 persons–yikes. I have never had poutine, but you know what–I’ll take your “lighter” riff any day, especially because I adore goat cheese! Pinned!!

  5. Sue Anne Reyes says:

    Love the color, Aimee! Looks so delicious and healthy. Must try for this season.

  6. I love grilling sweet potatoes! This looks amazing with the green onions and goat cheese…and that dressing sounds like the perfect touch!

  7. Love the colors in this and those curly green onions! I can see why it would be an obsession! Hope you’re having a great summer Aimee!

  8. Loved the idea, loved the colors in the salad. I definitely would want to try out this recipe. I love grilling sweet potatoes and I am going to try this recipe for sure.

  9. What a beautiful salad!! I never grill sweet potatoes as often as I should, but this is seriously SO stunning I think I’m gonna have to get on that! Perfect summer food. 🙂

  10. This is dinner tonight, with some modifications since we have yet to buy a grill for the new house. Yum!

  11. The flavor and colors! I’m smitten. I’ve just used up the last of our garlic scapes and no wished I bought more as think our season is over. With that being said, the sweet potato and scallion combo is divine!!

    • Thanks Kelley! It’s too bad the window for scapes is so short. I’m glad I got some pesto in the freezer while they were still around.

  12. Cite-Menu says:

    that mouth watering salad <3

  13. Grilled sweet potatoes are the best! This salad looks unbelievable. I love the combination of sweet potatoes and chèvre!

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