5 min
Prep Time
30 min
Cook Time
4
Number of Servings
What to do:
- Make basting sauce: whisk together EVOO, 1 Tbsp. orange juice, molasses, seasoning, 1 Tbsp. honey whisk until combined.
2. Preheat grill to medium heat.
3. Slice, each sweet potato into 6 or 8 wedges.
4. Toss the slices in the honey mixture and place on grill and leave until grill marks appear.
5. Let cool.
6. In a separate bowl combine the yogurt, honey, OJ, zest, vinegar, mint until mixed
7. Assemble the salad: Greens, sweet potato, top with cherries, pistachio and dollop of yogurt.
8. Drizzle dressing as desired.
Arugula & Grilled Sweet Potato Salad
By: Melissa Rakvica
A delicious arugula and grilled sweet potato salad with sweet and spicy flavors. A tasty summer or fall recipe and a great way to use up sweet potatoes!
Nutrition Facts
What you will need:
- 4 medium sweet potatoes baked or microwaved until soft
- 1/4 cup extra virigin olive oil
- 1/2 cup fresh squeezed orange juice
- 2 Tbs. Pomegranate molasses
- 1 Tbs. Apple cider vinegar
- 1 tsp. Za'tar seasoning
- 3 Tbs. Honey
- 1 Tbs. Grated orange zest
- 1 Tbs. Chopped mint
- 1 cup Greek yogurt
- 1/4 c. Each pistachio and, dried cherries
- 1 cup Arugula
- 4 medium sweet potatoes baked or microwaved until soft
- 1/4 cup extra virgil olive oil
- 1/2 cup fresh squeezed orange juice
- 2 Tbs. Pomegranate molasses
- 1 Tbs. Apple cider vinegar
- 1 tsp. Za'tar seasoning
- 3 Tbs. Honey
- 1 Tbs. Grated orange zest
- 1 Tbs. Chopped mint
- 1 cup Greek yogurt
- 1/4 cup Each pistachio and, dried cherries
- 1 cup Arugula
