Grilled Sweet Potato and Scallion Salad – a delicious recipe with sweet potatoes, scallions, extra-virgin olive oil, mustard, apple cider vinegar, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes.
2
Cut intolarge chunks.
3
Preheat a grill to high.
4
Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill.
5
Grill the potatoes until just tender, about 5 minutes per side.
6
Grill the scallions until softened and marked,about 1 minute per side.
7
Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
8
In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper.
9
Add the potatoes, scallions and parsley and toss until the potatoes are well coated.
10
Photograph by Anna Williams
453
kcal
Calories
40
g
Fat
22
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large sweet potatoes, 8 scallions, 2/3 cup extra-virgin olive oil, 2 teaspoons dijon mustard, and more.
Yes, Grilled Sweet Potato and Scallion 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.
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