Grilled Sweet Potato and Green Onion Salad Recipe

Name: Grilled Sweet Potato and Green Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large sweet potatoes, do not peel; 4 scallion, used both parts, green and white; 1/2 cup canola oil; Salt and freshly ground black pepper; 1/4 cup cider vinegar; 2 tablespoons balsamic vinegar; 1 heaping tablespoon Dijon mustard; 2 teaspoons honey; 1/2 cup olive oil; 1/4 cup fresh flat leaf parsley, coarsely chopped; Salt and freshly ground black pepper

Servings: persons

4 large sweet potatoes, do not peel
4 scallion, used both parts, green and white
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup cider vinegar
2 tablespoons balsamic vinegar
1 heaping tablespoon Dijon mustard
2 teaspoons honey
1/2 cup olive oil
1/4 cup fresh flat leaf parsley, coarsely chopped
Salt and freshly ground black pepper

1
Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat.
2
Cook until just cooked through but not soft, about 40 minutes depending on the size.
3
When cool enough to handle, slice crosswise into 1/2-inch thick slices.
4
Must be fork tender!
5
Preheat grill to high.
6
Brush potatoes on both sides with canola oil and season with salt and pepper.
7
Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side.
8
Remove to a bowl.
9
Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes.
10
Remove and thinly slice.
11
Add to the potatoes.
12
Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper.
13
Slowly whisk in the olive oil until emulsified and taste for seasoning.
14
Pour the dressing over the potatoes, add the parsley and gently toss to combine.
15
Serve warm or at room temperature.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large sweet potatoes, do not peel, 4 scallion, used both parts, green and white, 1/2 cup canola oil, Salt and freshly ground black pepper, and more.

Yes, Grilled Sweet Potato and Green Onion Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Sweet Potato and Green Onion Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions