This is a rich, sophisticated main dish salad. There are two versions, one with grilled Sweet Potatoes and one with Grilled Butternut Squash. Both are good. I have tried a lot of different goat cheeses and some were an oily disaster. I have had good luck asking the cheese monger the best one’s for grilling. Ideally it should brown nicely, have a rind to keep its shape and crumble delicately. You can serve some grilled chicken marinated in the dressing on the side if you need to up the calories and protein in this meal.
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
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