Roasted Sweet Potato Salad with Smoky Chipotle Balsamic Dressing

Roasted Sweet Potato Salad with Smoky Chipotle Balsamic Dressing
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 30-45 minutes.

Sweet potatoes have over 400% of your daily amount of vitamin A per potato! Vitamin A helps promote good eyesight and boost our immunity to disease. Also, even though they naturally have more sugar than white potatoes, sweet potatoes contain fewer calories and overall have more nutrients (and flavor!).

Sweet potatoes are a sweet, but not over the top flavor which is complimented nicely by the smoky heat of the 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.  

For this salad we made our own homemade Smoky Chipotle Balsamic Dressing. Not only is it super easy to make, but this dressing doesn't contain the extra calories and sodium that store bought dressing typically contains.  


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Category: Salads
Cuisine: Mexican
Ingredients:
  • 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
  • 1 5 oz bag spring mix salad greens
Instructions:
  1. Prepare the dressing.
  2. In a large bowl, combine 1/2 of dressing (4 Tablespoons) and the potatoes, toss to coat.
  3. Preheat grill to medium high, indirect heat.
  4. Place potatoes in a vegetable grill basket and grill for 15-20 minutes, stirring frequently during cooking.
  5. Add onions to the potatoes and continue to grill another 10-15 minutes until potatoes are roasted and tender and onions are cooked.
  6. Remove vegetables from the grill and set aside to cool.
  7. Divide spring mix among 8 plates.
  8. Scoop a portion of sweet potato mix on top of salad mix.
  9. Drizzle equal amounts of remaining dressing over salads.
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