Best Grilled Sweet Potato And Red Pepper Salad Recipes

Grilled Sweet Potato Salad image

Provided by VLizzle

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 Salad image

Provided by Emeril Lagasse

Time 55m

Number Of Ingredients 13

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
2 sweet onions, peeled, trimmed, and cut into 1/2-inch wedges
2 mangos, peeled, seeded, and cut into 3/4-inch pieces
1 red bell pepper, stem, rib, and seeds removed, cut into 3/4-inch pieces
1/4 cup olive oil
2 teaspoons fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pinch cayenne
1/3 cup chopped toasted peanuts
1/4 cup chopped fresh cilantro

Steps:

Preheat a grill.
In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly.
Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.
(Alternately, preheat the oven to 450 degrees F. Place the potato-mango package in the middle of the oven and roast until the potatoes begin to soften, 45 to 50 minutes. Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.)
Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve.

Grilled Sweet Potato Salad image

Provided by Geoffrey Zakarian

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

3 sweet potatoes, skin on and sliced into 1/2-inch rounds
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus extra for the potatoes
1/4 cup white wine vinegar, preferably Chardonnay
2 tablespoons chopped capers
2 tablespoons honey
1 teaspoon whole-grain mustard
1 cup sliced scallions
1/2 cup walnuts, toasted
1 green apple, cored and julienned
1 tablespoon sliced chives
2 tablespoons white sesame seeds, toasted
Fresh parsley and cilantro leaves, for garnish

Steps:

Preheat a grill to medium heat.
Sprinkle the potatoes with salt and pepper and toss with enough olive oil to coat. Grill the potatoes until caramelized, about 4 minutes per side. Place them on the top rack and close the grill, allowing them to finish cooking through, about 20 minutes more. Remove the potatoes from the grill and allow them to come to room temperature.
To make the vinaigrette, whisk together the vinegar, capers, honey, mustard and olive oil in a small bowl. Season with salt and pepper. Dice the potatoes into large chunks and toss in a bowl with the scallions and walnuts. Season with salt and pepper.
Dress the potatoes with enough vinaigrette to coat the salad. Top with the apples, chives, sesame seeds, cilantro and parsley and serve.