Best Grilled Sweet Potato Salad With Tahini And Pomegranate Seeds Recipes

Sweet Potato Pomegranate Salad Recipe by Tasty image

Provided by Katie Aubin

Categories Sides

Time 40m

Yield 4 servings

Number Of Ingredients 16

3 large sweet potatoes, cut into 2 inch (5 cm) wedges
1 tablespoon olive oil
1 teaspoon kosher salt
¾ cup pomegranate seeds
½ cup pistachio, toasted, roughly chopped
½ cup feta cheese, crumbled
⅓ cup fresh chives, thinly sliced, for garnish
1 tablespoon orange zest
3 tablespoons fresh orange juice
1 tablespoon red wine vinegar
1 garlic, minced
1 teaspoon dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
½ teaspoon black pepper, freshly ground
6 tablespoons olive oil

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 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.

Kale & Sweet Potato Salad Recipe by Tasty image

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

1 ½ cups sweet potato, diced
½ teaspoon garlic powder
2 teaspoons paprika
salt, to taste
pepper, to taste
olive oil, to taste
½ cup pumpkin seeds
2 teaspoons chili powder
2 tablespoons maple syrup, divided
½ cup tahini
1 ½ tablespoons lemon juice
3 tablespoons water
1 bunch kale, stemmed and torn into large pieces
3 cups quinoa
½ cup red onion, diced

Steps:

Preheat the oven to 375°F (190°C).
Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
Serve with more dressing if desired.
Enjoy!

Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams

Grilled Sweet Potato Salad with Tahini and Pomegranate Seeds image

Provided by Megan Mitchell

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 medium orange sweet potatoes
Coconut oil, melted if solid
Kosher salt
1/4 cup tahini
1/4 cup pomegranate seeds
Leaves from 5 to 6 mint sprigs
2 teaspoons za'atar seasoning
Freshly cracked black pepper
Flaky sea salt, such as Maldon

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.