Grilled Green Onion & Sweet Potato Salad with Warm Chèvre
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
- 1 Tablespoon sherry vinegar
- 1 1/2 teaspoons grainy mustard
- 1/2 teaspoon pure maple syrup
- 1/4 teaspoon fine sea salt
- 1 dash freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 3 large sweet potatoes about 2 1/2 lbs
- 6 spring onions red or green
- 4 - 6 green garlic scapes optional
- 2 teaspoons extra virgin olive oil for brushing garlic scapes
- 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.