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.
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.
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.
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|| |
- 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)
- 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.
- Preheat a charcoal grill (or gas in a pinch) to 400F. Use a grill brush on the grate to make sure it is clean.
- 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.
- 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.
- 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.
- 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.
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?