Grilled Sweetpotato and Blueberry Salad

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, it’s 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:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, toss the sweet potato rounds with olive oil, salt, and pepper.
3. Grill the sweet potato rounds for 3-4 minutes per side or until they are tender and have grill marks.
4. While the sweet potatoes are grilling, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to create the dressing.
5. Once the sweet potatoes are done, let them cool for a few minutes.
6. In a large bowl, combine the grilled sweet potatoes, blueberries, red onion, feta cheese, and chopped mint.
7. Drizzle the dressing over the salad and gently toss to combine.
8. Serve the grilled sweet potato and blueberry salad at room temperature or chilled.