Roasted Sweet Potato Salad with Grilled Goat Cheese
Prep
Cook
Total
Yield 4 servings
You can use Sweet Potatoes or Butternut Squash for the main part of this Salad. I pair it with Beets or Pears, depending on the season.
Ingredients
- 4 large Sweet Potatoes or 1 Butternut Squash, peeled and cut into 1/2 inch thick rounds
- 4 Beets (roasted and peeled) or 3 Pears, sliced into 1/4 inch rounds
- 1 handful Pecans, toasted in a dry pan
- Mixed Spring Greens
- 1 large round Goat Cheese with rind or 2-4 Smaller Rounds
- DRESSING
- 1 Shallot, minced
- 2 Tablespoons Sweet Chili Sauce
- 2 Tablespoons Olive Oil
- 2 Tablespoons Champagne or White Wine Vinegar
- 1 Tablespoon Orange Juice
Instructions
- Put the Sweet Potatoes or Squash in a large shallow frying pan and add enough water to just come to the tops of the Veg without covering them
- Bring to a boil, reduce to simmer, cover and cook 3-5 minutes. You want them firm and not falling apart. Time will vary depending on thickness, drain and pat dry
- Preheat a BBQ grill or grill pan and lightly oil
- Grill the Squash or Potatoes, turning to get nice charred grill marks
- Alternatively, roast on a cookie sheet in a hot oven or under the broiler until browned
- Slice the Pear or Beets and Grill a few minutes until browned
- Whisk the dressing ingredients together well
- Grill the Goat Cheese on a cookie sheet under a hot broiler 3-5 minutes, until bubbling and brown
- Arrange the Greens and Veggies, sprinkle the Pecans around the Salad, splash the whole thing with a bit of dressing and top with Grilled Goat Cheese
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/roasted-sweet-potato-salad-with-grilled-goat-cheese/