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Fire up the grill, load up on your favorite produce, and get ready to enjoy your new favorite summer side dish: Grilled Sweet Potato Salad with Smoked Tomato Vinaigrette! You’ll love the smoky flavor, and warm salad that pairs well with so many main dishes! It’s just one of the many ways I love using sweet potatoes. It’s a great choice for busy weeknights when you want something flavorful, fresh, and grill-friendly.
If you are looking for a slam-dunk summer salad that absolutely everyone will love, this Grilled Sweet Potato Salad is IT!! Tangy smoked dressing, perfectly grilled sweet potatoes and corn, sweet red bell pepper, and some cilantro for added flair. This salad is truly something special.
Reasons you will love this Summer Salad
Besides the lineup of fresh ingredients and bold flavor, this Grilled Sweet Potato Salad is going to be one you’ll want on repeat. Here are just a few reasons why:
- Healthy and delicious! As a nutritionist, I love the winning of combination of flavor and nutrient dense. The sweet potatoes and other veggies in here are loading us with fiber, Vitamins A and C, and so much more!
- The Dressing: my oh my it’s amazing! The dressing makes a lot extra, and holds up well for a few weeks in the fridge.
- Make ahead! Perfect for a potluck or picnic. You can serve warm or at room temperature. So feel free to make earlier in the day (keep the dressing separate), then pour it on when ready to serve.
- It lasts for a few days in the fridge! Looking for a meal prep idea? You can make this one on the weekend and enjoy for a few days later.
How to make Grilled Sweet Potato Salad
Gather up these simple ingredients for the salad:
- Sweet potatoes
- Frozen corn
- Red Bell Pepper
- Red onion
- Fresh cilantro
Start by heating your grill to medium high. Prepare the vegetables. Peel the sweet potatoes and cut into chunks. Slice the bell pepper into thick strips, and the onion into big slices. Coat the vegetables with a bit of oil and grill for 10-12 minutes or until the potatoes are softened. Let the veggies cool, the dice. Defrost the corn and toss with the remaining vegetables.
Here is what you need for the Smoked Tomato Vinaigrette:
- Vine ripened Tomatoes
- Apple cider vinegar
- Liquid smoke
- Garlic clove
- Sea salt and pepper
- Avocado oil or olive oil
Place the first 5 ingredients in a food processor and pulse. While the motor is running, add in the oil. Continue to blend until smooth.
Combine the veggies into a large bowl, and toss with 1/2 cup of the dressing. Save the remaining dressing for another occasion!
What to serve with Grilled Sweet Potato Salad
Looking to add in some protein? Here are a few great additions:
- Black Beans: Make is a complete meal or fantastic lunch by adding in beans
- Chicken: Grilled Chicken or Instant Pot Barbecue Chicken make a delicious main course!
- Salmon: Grilled Honey Mustard Salmon is also a perfect main course
Storing:
Keep this salad in the fridge for up to 3 days! Store in an air tight container. If possible, separate the dressing from the salad so that it can last up to 1 week.
Feel free to omit corn for a Paleo version!
Grilled Sweet Potato Salad with Smoked Tomato Vinaigrette
Ingredients
For the Salad:
- 3 large sweet potatoes, peeled
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 12 oz frozen organic corn kernels, defrosted
- 2 tbsp avocado oil or olive oil
- 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
Instructions
- Heat a propane grill or charcoal grill to medium high heat. Peel the sweet potatoes, and cut into chunks. Slice the bell pepper into strips, and the red onion into chunks.
- Toss the vegetables with oil.
- Using a grill basket or foil packs, place the veggies on the grill. Grill for 10-12 minutes, tossing a few times, and remove once the potatoes are softened. Let cool for a few minutes.
- Dice up the veggies and toss with de-frosted corn. Place all the vegetables together in a large bowl
- Make the dressing by blending all the ingredients together for about 30 seconds (except the oil), or until tomatoes are completely liquified. Keep the motor running, and pour in the oil to finish off the dressing.
- Add about 1/2 cup of dressing to the salad and toss to coat the vegetables.
- Add chopped fresh cilantro and sprinkle with salt to taste.
Hello there,
After the tomatoes are liquified in the blender do you then add the oil?
Looks delicious, thank you !
Sorry about the confusion! I just fixed the recipe. After the tomatoes are liquified, slowly pour in the oil and keep the motor running in the blender.
Really yummy! Could cut the dressing in half unless you plan to make this again this week, which I might.
Totally agree! I like to make a ton extra to use throughout the week.
I am one of those people who always look up a recipe for inspiration based on what’s in my pantry-so I essentially made a cooked version of this salad and it was FANTASTIC!!! All my guests loved it and there were no left overs! Then I used the remainder of the dressing for a chopped salad I make at my nephews baptism over the weekend and it was a huge hit. Will definitely make again!! Thanks so much!
Thanks Corinna!! So glad you enjoyed it!
I love your writing style genuinely loving this site.
Thank you!