Grilled Sweet Potato Salad With Tahini And Pomegranate Seeds Recipes
GRILLED SWEET POTATO SALAD WITH TAHINI AND POMEGRANATE SEEDS
I love sweet potatoes. I often roast them, but with warmer weather I like to plop them on the grill for smoky flavor. This is my take on a mayo-free potato salad that is just as good warm as it is room temperature, making it particularly convenient if you're having guests.
Provided by Megan Mitchell
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill or grill pan for medium heat.
- Peel the potatoes, cut them in half lengthwise and then cut each half into long spears about 1/2-by-1 1/2-inches thick. Place on a baking sheet and drizzle with 2 to 3 tablespoons coconut oil and sprinkle with a large pinch of kosher salt. Toss to coat.
- Place the spears on the grill, spreading them out so they aren't touching. Grill until charred and tender enough to be easily pierced with a paring knife, 5 to 6 minutes per side on the grill and 6 to 7 minutes per side on a grill pan.
- Pile the spears on a platter or place in a large shallow serving bowl. Drizzle with the tahini and sprinkle with pomegranate seeds, mint and za'atar. Finish with some black pepper and flaky salt. Serve warm or room temperature.
SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY
This hearty Sweet Potato Pomegranate Salad is a perfect side for a holiday dinner or an easy-to-pack lunch. The oranges, reds, and greens make it a festive dish, and its citrus dressing keeps the dish balanced and bright.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
- Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
- While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
- Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 58 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, Sugar 24 grams
GRILLED SWEET POTATO SALAD
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
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
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