Best 8 Grilled Sweet Potato Salad Recipes

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Calling all health-conscious foodies! Get ready to tantalize your taste buds with our delectable Grilled Sweet Potato Salad, a symphony of flavors that will leave you craving more. This vibrant salad showcases the natural sweetness of grilled sweet potatoes, perfectly charred for a smoky, caramelized taste. The harmonious blend of roasted red peppers, crisp celery, crunchy radishes, and nutty walnuts adds texture and depth to every bite. Drizzled with a tangy, homemade honey-lime dressing, this salad strikes the perfect balance between sweet and savory.

Our culinary journey doesn't stop there. This article is a treasure trove of mouthwatering recipes that will cater to every palate. Whether you're a vegetarian seeking a hearty main course or a dessert lover with a sweet tooth, we've got you covered. Indulge in the savory goodness of Grilled Halloumi Salad with Balsamic Glaze, where tangy balsamic vinegar elevates the salty, grilled halloumi cheese. For a taste of the Mediterranean, embark on a flavor adventure with our Grilled Vegetable Salad, featuring succulent grilled zucchini, bell peppers, and eggplant, drizzled with a refreshing lemon-herb dressing.

And now, let's embark on a sweet escapade with our heavenly dessert recipes. Prepare to be enchanted by our irresistible Grilled Pineapple with Coconut Cream, where juicy pineapple slices are grilled to perfection and served with a luscious coconut cream sauce. For those who prefer a classic indulgence, our decadent Grilled Pound Cake with Vanilla Ice Cream is a timeless treat that will satisfy your cravings. Each recipe is meticulously crafted to deliver an unforgettable culinary experience, using fresh, seasonal ingredients that burst with flavor. So, grab your apron, fire up the grill, and let's embark on a culinary adventure that will leave you and your loved ones utterly delighted!

Here are our top 8 tried and tested recipes!

GRILLED SWEET POTATO AND SCALLION SALAD



Grilled Sweet Potato and Scallion Salad image

Provided by Bobby Flay

Categories     side-dish

Time 22m

Yield 8 servings

Number Of Ingredients 9

4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
8 scallions
3/4 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley

Steps:

  • Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.
  • In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.

GRILLED SWEET POTATO AND SCALLION SALAD



Grilled Sweet Potato and Scallion Salad image

Adapted from Bobby Flay's recipe on Boy Meets Grill-the Smoked Bbq Ribs episode. A great mix of flavors! You will enjoy this! Cook time does not include time to precook the sweet potatoes.

Provided by Sharon123

Categories     Yam/Sweet Potato

Time 22m

Yield 8 serving(s)

Number Of Ingredients 10

4 large sweet potatoes, cut into 1/2-inch slices (pre-cooked-baked is best)
8 scallions
3/4 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 cup apple cider vinegar
1/4 cup balsamic vinegar
3 teaspoons honey (or to taste)
salt
fresh ground pepper
1/4 cup Italian parsley, coarsely chopped

Steps:

  • Preheat the grill to high. Brush potatoes and scallions with olive oil and place on grill. Grill potatoes for 3 to 4 minutes on each side, or till just tender. Grill scallions until softened and you can see the grill marks. Remove scallions from the grill and cut into thin slices.
  • In a large bowl, whisk together 1/2 cup olive oil, Dijon mustard, apple and balsamic vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated.
  • Move to a platter and serve. Enjoy!

GRILLED SWEET POTATO AND RED PEPPER SALAD



Grilled Sweet Potato and Red Pepper Salad image

This recipe combines vibrant colors and tastes to create an unusual salad. It's an exciting accompaniment to any entree sizzling on the grill. Try it at your next cookout or picnic. -Irene Eager, Claremont, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons lime juice
1 garlic clove, minced
1 teaspoon chopped seeded jalapeno pepper, optional
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 large sweet red peppers
1-1/2 pounds medium sweet potatoes, peeled and cut into 1/2-inch slices
2 celery ribs, thinly sliced
3 green onions, thinly sliced
1/3 cup minced fresh cilantro

Steps:

  • For dressing, in a small bowl, whisk the first seven ingredients; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill red peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently. Immediately place peppers in a large bowl; cover and let stand for 15 minutes. , Meanwhile, in a shallow bowl, drizzle sweet potato slices with 2 tablespoons dressing; toss to coat. Set remaining dressing aside. Arrange potato slices on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-6 minutes on each side or until tender. Cut into bite-size pieces., Peel off and discard charred skin from peppers; seed and coarsely chop. In a large bowl, combine the potatoes, peppers, celery, onions and cilantro. Whisk the reserved dressing; pour over salad and toss to coat. Serve at room temperature.

Nutrition Facts : Calories 130 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED ANDOUILLE SAUSAGE AND SWEET POTATO SALAD



Grilled Andouille Sausage and Sweet Potato Salad image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 50m

Yield 4 main course servings or 6 to 8 side dish servings

Number Of Ingredients 9

6 medium-size sweet potatoes, about 3 pounds, peeled and quartered
1 pound Cajun andouille sausage (kielbasa or chorizo may be substituted)
3 tablespoons grainy mustard
3 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
Pinch sugar
1 large red onion, peeled and chopped
Salt and freshly ground black pepper to taste
1/2 cup chopped parsley

Steps:

  • Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes. Drain and set aside to cool.
  • Preheat grill or broiler.
  • Grill or broil the sausage over medium heat, turning frequently, until browned and cooked through, eight to 10 minutes for precooked sausage, 12 to 15 minutes for uncooked. Remove sausage from the heat, slice 1/4-inch thick and set aside.
  • In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.
  • Cut the sweet potatoes into 1/2-inch cubes and put them in a large mixing bowl. Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste. Mix well but gently, so the potatoes hold their shape. Sprinkle with parsley, and serve warm or cooled.

Nutrition Facts : @context http, Calories 711, UnsaturatedFat 27 grams, Carbohydrate 61 grams, Fat 43 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 1303 milligrams, Sugar 15 grams, TransFat 0 grams

GRILLED SWEET POTATO SALAD



Grilled Sweet Potato Salad image

Adapted from Vegetarian Times 2005 Grilled sweet potatoes require close attention - but the results are worth it. Slice them too thick, and they won't cook through; slice them too thin, and they will char quickly. Slice carefully and keep an eye on the grill.

Provided by VLizzle

Categories     Yam/Sweet Potato

Time 35m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

1 teaspoon grated lime zest
1 tablespoon lime juice
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons cilantro, chopped
2 garlic cloves, minced
salt
2 lbs sweet potatoes, peeled and sliced 3/8 inch thick
1 red bell pepper, diced
2 scallions, white and green parts sliced
3 tablespoons mango juice or 3 tablespoons pineapple juice
salt & fresh ground pepper

Steps:

  • Prepare medium-low charcoal grill or preheat a gas grill.
  • For the vinaigrette: combine lime zest, juice, and vinegar in a large bowl.
  • Whisk in oil until completely blended.
  • Stir in cilantro, garlic and salt.
  • To make sweet potatoes: add potato slices to vinaigrette, and let marinate for 5 minutes.
  • Using a slotted spoon, transfer the potato slices to the grill.
  • Turn occasionally, basting with remaining vinaigrette and cook until tender when pierced with a fork - about 10-15 minutes.
  • Return grilled potatoes to vinaigrette.
  • Add red pepper, scallions, juice, salt and pepper; toss gently and serve.

Nutrition Facts : Calories 334.5, Fat 13.8, SaturatedFat 1.9, Sodium 128.2, Carbohydrate 50, Fiber 7.7, Sugar 11.9, Protein 4.2

GRILLED SWEET POTATO AND GREEN ONION SALAD



Grilled Sweet Potato and Green Onion Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

4 large sweet potatoes, do not peel
4 scallion, used both parts, green and white
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup cider vinegar
2 tablespoons balsamic vinegar
1 heaping tablespoon Dijon mustard
2 teaspoons honey
1/2 cup olive oil
1/4 cup fresh flat leaf parsley, coarsely chopped

Steps:

  • Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender!
  • Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.
  • Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature.

SOUTHWESTERN GRILLED SWEET POTATO SALAD



SOUTHWESTERN GRILLED SWEET POTATO SALAD image

Yield 6

Number Of Ingredients 11

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

Steps:

  • 1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature. 2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, greenonions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve. Note-the salad will keep in the refrigerator for 2 days.

GRILLED SWEET POTATO SALAD



GRILLED SWEET POTATO SALAD image

Categories     Potato     Side     Thanksgiving

Number Of Ingredients 9

4 medium sweet potatoes (about 1 pound each) peeled and cut into 1/2 inch slices
1 bunch green onions (white bulb and 3 inches of green)
1/2 cup olive oil, plus extra for brushing the potatoes and green onions
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground pepper
1/4 coarsely chopped flat-leaf parsley

Steps:

  • Preheat a gas or charcoal grill to medium. Brush the potatoes and green onions with olive oil. Grill the potatoes until tender, 4 minutes on each side; grill the green onions until softened and marked, 2 to 3 minutes on each side. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions. In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions, and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper.

### Tips
  • For the best flavor, choose sweet potatoes that are firm and have smooth, unblemished skin.
  • Prick the sweet potatoes with a fork before grilling to help them cook evenly.
  • Grill the sweet potatoes over medium heat, turning occasionally, until they are tender and slightly charred.
  • Let the sweet potatoes cool slightly before peeling and slicing them.
  • To make the dressing, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
  • Toss the sweet potatoes with the dressing and any other desired ingredients, such as arugula, feta cheese, or crumbled bacon.
  • Serve the salad immediately or chill it for later.
### Conclusion Grilled Sweet Potato Salad is a delicious and healthy dish that can be enjoyed as a main course or a side dish. It is perfect for summer cookouts or potlucks, and it can be easily made ahead of time. The combination of sweet potatoes, arugula, feta cheese, and honey-lemon dressing is sure to please everyone at your table. ### HTML Code

Tips

  • For the best flavor, choose sweet potatoes that are firm and have smooth, unblemished skin.
  • Prick the sweet potatoes with a fork before grilling to help them cook evenly.
  • Grill the sweet potatoes over medium heat, turning occasionally, until they are tender and slightly charred.
  • Let the sweet potatoes cool slightly before peeling and slicing them.
  • To make the dressing, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
  • Toss the sweet potatoes with the dressing and any other desired ingredients, such as arugula, feta cheese, or crumbled bacon.
  • Serve the salad immediately or chill it for later.

Conclusion

Grilled Sweet Potato Salad is a delicious and healthy dish that can be enjoyed as a main course or a side dish. It is perfect for summer cookouts or potlucks, and it can be easily made ahead of time. The combination of sweet potatoes, arugula, feta cheese, and honey-lemon dressing is sure to please everyone at your table.

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