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Grilled Sweetpotato and Blueberry Salad
![Grilled Sweetpotato and Blueberry Salad Grilled Sweetpotato and Blueberry Salad](/uploads/youtube/parse/1700163856_wbNJsx.jpg)
This Grilled Sweetpotato and Blueberry Salad offers all the tastes of the season with spring salad mix, fresh blueberries, walnuts and blue cheese. Topped with homemade lemon honey vinaigrette, itβs a light yet filling meal fit for warm days thanks in part to the superfood that takes it to new heights: sweetpotatoes.
For the Salad:
- 2 medium sweet potatoes, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup blueberries, fresh or thawed if frozen
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh mint, chopped
For the Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Preheat your grill or grill pan to medium-high heat.
- In a bowl, toss the sweet potato rounds with olive oil, salt, and pepper.
- Grill the sweet potato rounds for 3-4 minutes per side or until they are tender and have grill marks.
- While the sweet potatoes are grilling, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to create the dressing.
- Once the sweet potatoes are done, let them cool for a few minutes.
- In a large bowl, combine the grilled sweet potatoes, blueberries, red onion, feta cheese, and chopped mint.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve the grilled sweet potato and blueberry salad at room temperature or chilled.
*Recipe on video and text may differ from each other!
How to cook Grilled Sweetpotato and Blueberry Salad:
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