Grilled Sweetpotato & Blueberry Salad

Thank you, North Carolina Sweetpotato Commission, for sponsoring this post! As always, all thoughts and opinions are truly my own.

Summer is right around the corner so that means it’s time for some quick, cool, and delicious recipes. This Grilled Sweetpotato & Blueberry Salad is the perfect recipe for Summer! It only requires a few simple ingredients, including a hearty serving of grilled sweetpotatoes.

Fun Fact: Did you know that sweetpotato is one word? Yep, that’s right! Sweetpotato is a noun and not an adjective. That means sweet is not a descriptor, but part of the actual nomenclature. This is different than a potato which uses adjectives like white, red or russet to describe an entirely different vegetable. The one-word spelling was officially adopted by the National Sweetpotato Collaborators in 1989. Click HERE to help create change by adopting the CORRECT spelling of sweetpotato and giving this orange superfood its well-deserved due.

I don’t know about you, but I can eat sweetpotatoes all year round! They are so delicious, versatile, and filled with so much healthy goodness! 

Did You Know…???

• Sweetpotatoes are full of Vitamin A.

When eaten with the skin on, one medium sweetpotato contains over 100% of the recommended daily amount of vitamin A, which plays a role in vision, bone development and immune function. 

• Sweetpotatoes are a good source of fiber.

Fiber can help keep you full in between meals and can aid in digestion by helping to help keep you regular. Diets rich in fiber-containing-foods, such as sweetpotatoes, may reduce the risk of heart disease. A medium sweetpotato baked in its skin contains 4 grams of fiber. Awesome, right?

• Sweetpotatoes are rich in potassium.

Diets containing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke. 

For more information about sweetpotatoes, visit: https://ncsweetpotatoes.com/usda-sweet-potato-nutritional-analysis/

How to Make Grilled Sweetpotato & Blueberry Salad

Start by preheating your grill to medium heat. Drizzle the sweetpotatoes with a little olive oil and season with salt and pepper. Place the sliced sweetpotatoes on the grill and cook on each side for about 5 minutes or until the sweetpotatoes are tender and slightly charred. Remove from the grill and let cool.

To arrange the salad, spread the spring salad mix onto a large platter and top with the grilled sweetpotatoes, blueberries, walnuts, and blue cheese crumbles. Top it off with a delicious homemade Lemon Honey Vinaigrette (recipe below) and garnish with fresh lemon wedges. 

The Grilled Sweetpotato & Blueberry Salad was so easy to make and will surely become one of your favorite Summer recipes! Enjoy!

DID YOU MAKE THIS RECIPE?

I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.

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Grilled Sweetpotato & Blueberry Salad

Servings 4

Author Beautiful Eats & Things

Ingredients

• 3 medium sweetpotatoes peeled & sliced
• 2 tablespoons olive oil
• Salt/pepper to taste
• 4 cups Spring salad mix
• 1 cup fresh blueberries
• 1/3 cup chopped walnuts
• ¼ cup blue cheese crumbles
• Optional: Lemon wedges for garnish

For the Lemon Honey Vinaigrette:

• 6 tbsp olive oil
• ¼ cup lemon juice
• 2 tablespoons Dijon mustard
• 2 ½ tablespoons honey
• Salt and pepper to taste

Instructions

• Preheat grill to medium heat. Drizzle the sweetpotatoes with olive oil and season with salt and pepper. Place the sliced sweetpotatoes on the grill and cook on each side for about 5 minutes or until the sweetpotatoes are tender and slightly charred. Remove from the grill and let cool.
• To arrange the salad, spread the spring salad mix onto a large platter and top with the grilled sweetpotatoes, blueberries, walnuts, and blue cheese crumbles. Top it off with a delicious homemade Lemon Honey Vinaigrette (recipe below) and garnish with fresh lemon wedges. Enjoy!