Grilled Sweet Potato-Poblano Salad

1. 1

   Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat.

2. 2

   Peel sweet potatoes, and cut into 1/2-inch-thick rounds. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 5 to 6 minutes or until crisp-tender. Drain. Coat potatoes with cooking spray.

3. 3

   Grill potatoes, covered with grill lid, 8 to 10 minutes or until tender, turning occasionally. Gently toss warm potatoes with poblano and Cilantro Vinaigrette. Arrange mache on a serving platter, and sprinkle with queso fresco and cranberries. Top with sweet potato mixture, and sprinkle with pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.