Sweet Potato and Poblano Salad with Honey and Rosemary
A flavorful grilled sweet potato salad featuring tender potato wedges, diced poblano peppers, and fresh herbs tossed in a honey-rosemary vinaigrette. Perfect as a warm or room temperature side dish.
Ingredients
- •2 tablespoons honey
- •1½ tablespoons white wine vinegar
- •1 tablespoon chopped fresh rosemary
- •1 tablespoon minced shallot
- •2 teaspoons Dijon mustard
- •1 dash Worcestershire sauce
- •¼ cup olive oil
- •2½ pounds red-skinned sweet potatoes
- •2 tablespoons canola oil
- •2 whole fresh poblano chiles
- •¼ cup green onions
- •¼ cup chopped fresh Italian parsley
Cooking Instructions
- 1.
Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
5 min
- 2.
Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
66 min
- 3.
Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
15 min
- 4.
Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.
