Warm Grilled Sweet Potato Salad W/ Warm Rosemary Balsamic Dressing

I love sweet potatoes… creamy, slightly sweet and easy to cook…they are amazing little vegetables, healthy, nutritious, low in fat and an economical food, what’s not to love.

 A tempting ingredient, in the making of an amazing recipe.

Sweet potatoes are not just for thanksgiving any more, there are so many different ways to cook sweet potatoes…..broiled, fried, baked, roasted, boiled and grilled.  The varieties of spices that enhance a sweet potato are endless.   In wanting the sweet potato to shine the way it should, I decided to make a vegetarian recipe using sweet potatoes as the main element.

Warm Grilled Sweet Potato Salad W/ Warm Rosemary Balsamic Dressing

Salad:

2 Large Sweet Potatoes

Drizzle Olive Oil

1/2 Tablespoon Nutmeg

1 Tablespoon Cinnamon

2 Cups Pipette Pasta

1/2 Pound Baby Mesclun Mix

1/4 Pint Fresh Blueberries

1/2 Cup Pecans

4 Green Onions

Dressing:

1/4 Cup Balsamic Vinegar

1/4 Teaspoon Dried Italian Seasoning

1/2 Teaspoon Dried Rosemary

1/8 Teaspoon Garlic Powder

1/8 Teaspoon Onion Powder

Pinch Salt and Pepper

1/4 Cup Olive Oil

 Wash and dry potatoes thoroughly, prick each potato with a fork, then microwave for about 15-20 minutes or until just soft.  Sliced softened potatoes in half, lengthwise. Drizzle each potato with olive oil then season evenly with with nutmeg and cinnamon.  

In a medium size pot with salted boiling water, cook pasta according to package directions. 

On very hot grill, grill potatoes cut side down for about 5-7 minutes or until lightly brown and slightly crispy. 

Wash and dry your salad, onions and blueberries thoroughly. 

Meanwhile; in a small sauce pan on medium low heat, add balsamic vinegar and reduce slightly, about 5 minutes.  Add in the remaining salad dressing ingredients except oil.  Stir to combined ingredients, with a whisk, pour oil into pot slowing while whisking to combine.  Set on simmer to keep warm.

Mix together, drained pasta and lettuce, arrange evenly on 4 serving plates, top with blueberries and nuts.  Place a grilled potato half and a whole green onion on each plate.  Drizzle with desired amount of dressing.  Serve.  Enjoy<3

Serves 4

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