Grilled sweet potato salad with ginger honey dressing

Salads can become super nutritious if you make them of sweet potatoes

Grilled sweet potato salad with ginger honey dressing

This salad recipe with sweet potato is rich in fibre; the pumpkin seeds plus olive oil bring in the good fats.

Grilled sweet potato salad with ginger honey dressing

Serves 4


  • 2 sweet potatoes, peeled and cut into 1cm rounds
  • 3 tbsp olive oil
  • 250g mixed salad leaves
  • 1 small onion, finely sliced
  • 1 spring onion, finely sliced
  • 1 tbsp honey
  • 1 tbsp vinegar, [I prefer using balsamic vinegar]
  • 2 tsp root ginger, finely chopped
  • Salt and black pepper, to taste
  • 2 tbsp pumpkin seeds [optional]

Preparation method

  1. Toss the sweet potato slices in 1 tbsp of olive oil and cook on a griddle pan or under a medium grill for 10 minutes, or until soft. Turn them half way through cooking.
  2. In the meantime, prepare the salad by mixing together the salad leaves, onion and spring onion.
  3. Make the dressing by mixing together the honey, vinegar, root ginger and the remaining olive oil. Season well with salt and pepper.
  4. Once the potatoes are cooked thoroughly, remove them from the heat and chop into large bite-size pieces.
  5. Gently toss them in the salad with the dressing and the pumpkin seeds [if using]. They will be soft so be careful not to break them up.
  6. Serve piled high for the perfect salad.

This was first published in the November 2014 issue of Complete Wellbeing.

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