Grilled Sweet Potato-Poblano Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
vegetable cooking spray |
2 1/2 pounds small sweet potatoes |
1 poblano pepper, seeded and diced |
1 (5-oz.) package fresh mâche |
1 cup crumbled queso fresco (fresh mexican cheese) |
1/2 cup sweetened dried cranberries |
1/2 cup shelled roasted pumpkin seeds |
Directions:
1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
2. Peel sweet potatoes, and cut into 1/2-inch-thick rounds. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 5 to 6 minutes or until crisp-tender. Drain. Coat potatoes with cooking spray.
3. Grill potatoes, covered with grill lid, 8 to 10 minutes or until tender, turning occasionally. Gently toss warm potatoes with poblano and Cilantro Vinaigrette. Arrange mâche on a serving platter, and sprinkle with queso fresco and cranberries. Top with sweet potato mixture, and sprinkle with pumpkin seeds.
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