Vegetarian Grilled Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta
posted by Kalyn Denny on June 27, 2010
This Vegetarian Grilled Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta is perfect if you need a healthy recipe that’s a bit special for a summer pot-luck! And this tasty salad is gluten-free and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
I haven’t always been a big fan of sweet potatoes; in fact I only started liking them after I realized they had lots of recipe possibilities besides the brown-sugar-and-marshmallow topped baked sweet potato casserole I’d known as a kid. I’m not sure where I got the idea for grilling thick slices of sweet potatoes and using them in a potato salad with vinaigrette dressing, green onions, Feta, basil and thyme, (and it took me two tries to come up with a combination that seemed just right) but this VegetarianGrilled Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta was so good, and leftovers were tasty, even after a few days in the fridge.
Peel sweet potatoes and cut into slices about 3/4 inch thick.
I know some people will love this and others might turn their noses up, but I used a purchased vinaigrette to brush the sweet potatoes before grilling and to toss with the salad. This is one my favorite summer salad dressings for grilling vegetables, but any vinaigrette you like the flavor of will work here. (Choose a vinaigrette will less than 3 grams of sugar per serving for the South Beach Diet.)
Put the sweet potato slices on a baking sheet, then brush both sides with dressing and season with sides with salt and freshly ground black pepper.
Grill the sweet potatoes about 4-5 minutes on first side, then rotate and cook 3-4 minutes on this side. (You can skip the rotating if you don’t care about grill marks.)
Then flip sweet potato slices over and grill 7-8 minutes more on the second side, for a total of 15-20 minutes grilling time. Actual grilling time will depend on the temperature of your grill, and I started checking with a fork after about 12 minutes, and moved the sweet potatoes off the grill as they got tender.
Let sweet potato slices cool for a few minutes, then cut them into cubes and put in salad bowl.
Add the sliced green onions, thin basil strips, and chopped fresh thyme and gently combine with sweet potatoes. The use as much of the second 1/4 cup of dressing as you need to moisten the salad (you may not need all the dressing.)
Gently stir in the crumbled feta, season to taste with salt and freshly ground black pepper and serve salad at room temperature. This would taste great with something like Marinated Flank Steak or Curried Grilled Chicken, both of which could be cooked on the grill after you take off the sweet potatoes.
Grilled Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta
(Makes about 4-6 servings, recipe created by Kalyn)
2 large orange-fleshed sweet potatoes, about 2 lbs. total
(orange-fleshed sweet potatoes may be called yams in some stores)
1/4 C + 1/4 C purchased vinaigrette dressing (I used Newman’s Own Olive Oil and Vinegar Dressing, use dressing with less than 3 grams of sugar per serving for South Beach Diet)
salt and fresh ground black pepper to taste
1/2 cup thinly sliced green onions
2-3 T thin chiffonade strips of basil (thinly sliced strips)
2 tsp. chopped fresh thyme
1/2 C crumbled Feta
Preheat gas or charcoal barbecue grill to medium-high heat. (You can hold your hand there about 3 seconds at that heat.)
Peel sweet potatoes and cut into slices about 3/4 inch thick. Lay slices on a cookie sheet, then measure 1/4 cup vinaigrette and brush each side of sweet potatoes with dressing, seasoning each side with salt and freshly ground black pepper after you brush on the dressing.
Grill the sweet potato slices, cooking about 4-5 minutes on first side, then rotating to cook 3-4 minutes on that side. When you have nice grill marks on the first side (or when sweet potatoes are getting dark on that side) flip the sweet potatoes over and cook about 7-8 minutes more on the second side, or until sweet potatoes feel tender when pierced with a fork. (Total grilling time will be about 15-20 minutes, but I started taking them off the grill as they felt done, and the larger pieces took more time.)
Let grilled sweet potato slices cool for 10-15 minutes, then cut into cubes and place in salad bowl. Add sliced green onions, chiffonade basil strips, and chopped thyme and gently combine with sweet potatoes. Stir in the other 1/4 cup of vinaigrette, using as much as you need to moisten the salad (you may not need all the dressing, depending on how wet you like your salads.) Gently stir in the crumbled feta, season salad with salt and freshly ground black pepper to taste, and serve salad at room temperature.
I had a small container of leftover salad that was in the fridge for 2 days, and it still tasted great, but you may not have any leftovers!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad would be a great side dish for phase 2 or 3 of the South Beach Diet, and it’s also low-glycemic and gluten-free. If you want less carb, use some grilled zucchini to replace some of the sweet potatoes, but the recipe as written is definitely not low in carbs.
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