Grilled sweet potato and veggies are all tossed together with the most delicious Smoked Tomato Vinaigrette! Such a crowd pleasing salad that is perfect for a potluck of grilling outdoors.
Let’s first talk about the salad dressing here. I love salad dressings, I love HOMEADE salad dressings. Bottled dressings don’t compare, and if I’m being honest, salad dressing is simple to make. One of these days I’ll show you a picture of my fridge with my variety of homeade dressings. It makes salad eating very exciting my friends!
I’m such a food nerd, I know. But, these are the changes you can make in your home to get excited about healthy eating. This dressing is just a few tomatoes, apple cider vinegar, some salad oil, a garlic clove, and liquid smoke to give it the smoky flavor. A perfect compliment to a grilled salad!
The only vegetable I grilled in this salad was the sweet potato. I threw in some defrosted frozen corn, orange bell pepper, red onion, and chopped fresh cilantro. I love how versatile this salad is. I made it as a side dish one night with grilled chicken, and had leftovers for a few days. I added quinoa one day as a delicious and filling lunch, and the next day ate it with arugula. You can even add black beans and have a main dish vegetarian meal.
Feel free to omit corn for a Paleo version!
Grilled Sweet Potato Salad with Smoked Tomato Vinaigrette
- 1 large sweet potato peeled
- 12 oz frozen organic corn kernels defrosted
- 1/2 red onion chopped
- 1 red bell pepper chopped
- 1/4 chopped fresh cilantro
- For the Dressing:
- 3/4 cup olive oil
- 1/2 cup apple cider vinegar
- 2 medium size vine ripened tomatoes cut into quarters
- 1 clove garlic
- 2 tsp liquid smoke
- Salt and pepper to taste
- Slice the sweet potatoes horizontally, into 1/4 inch thick disks.
- Brush with coconut oil.
- Grill for approximately 5 minutes each side. Potatoes should be firm, but slightly softer on the inside.
- Chop grilled potatoes.
- Mix all the chopped vegetables together (except the cilantro)
- Make the dressing by blending all the ingredients together for about 30 seconds, or until tomatoes are completely liquified.
- Add about 1/3 cup of dressing to the salad and toss to coat the vegetables.
- Add chopped fresh cilantro and sprinkle with salt to taste.