Roasted Sweet Potato Salad with Smoky Chipotle Balsamic Dressing
If you don't eat sweet potatoes very often, this recipe is a good way to change that! It's super easy and full of extraordinary flavors. This recipe is a great appetizer salad to start your spring or summer meal. It's also a welcome change of pace at backyard barbecues or parties. A perfect dish for outside grilling, but this fresh take on the potato salad can also be easily prepared by roasting the potatoes and onions in the oven at 350 degrees for about a half an hour or so.
Sweet potatoes are complimented nicely by the smoky heat of the Smoky Chipotle Balsamic Dressing. The crunch from the spring mix and softness of the sweet potatoes provide just the right combination and balance of flavors and textures for a summer salad. We made our own homemade dressing for this recipe, so we could get the perfect combination of flavors into the salad. By tossing it on the potatoes before grilling them, you get to taste this dressing both at its deepest, and at its brightest, since we use it to top the salad at the end, as well.
- 8 tablespoons Smoky Chipotle Balsamic Dressing
- 1 large red onion, cut into 1/2 inch cubes
- 3 medium (about 2 pounds) sweet potatoes, washed, peeled and cut into 1/2 inch cubes
- 5 oz bag spring mix salad greens
- Prepare the dressing.
- In a large bowl, combine 1/2 of dressing (4 Tablespoons) and the potatoes, toss to coat.
- Preheat grill to medium high, indirect heat.
- Place potatoes in a vegetable grill basket and grill for 15-20 minutes, stirring frequently during cooking.
- Add onions to the potatoes and continue to grill another 10-15 minutes until potatoes are roasted and tender and onions are cooked.
- Remove vegetables from the grill and set aside to cool.
- Divide spring mix among 8 plates.
- Scoop a portion of sweet potato mix on top of salad mix.
- Drizzle equal amounts of remaining dressing over salads.