4th of July Honey Sweet Potato Poblano Salad

By JenHall

from paleomg.com Really good!! We ate it warm & it was great that way... Our potatoes were pretty burnt from the grill but it wasn't bad. Maybe next time - try roasting the pots in the oven so they aren't as burnt.

Ingredients

• 2 sweet potatoes or yams, cut into 1/4 inch strips lengthwise
• 2 poblano peppers, stem and seeds removed, cut in half lengthwise
• For the dressing
• 3 tablespoons raw pumpkin seeds
• 3 tablespoon olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1 teaspoon crushed rosemary
• pinch of salt and pepper

Details

Servings 4
Adapted from paleomg.com

Preparation

Step 1

Turn on grill.

Once grill is hot, place your sweet potatoes and poblanos directly on grill.

Keep an eye on the veggies because they will burn easily. After about 5-8 minutes or until sweet potatoes and poblanos have grill marks on one side, flip them. The poblanos will cook quicker at need less time on the grill.

While your veggies are cooking, whisk together dressing ingredients, tossing in the pumpkin seeds at the end.

When veggies are done cooking, let cool for a couple minutes then dice them on up!

Toss sweet potatoes and poblanos in your dressing and serve!

Yum.

Oh wait, turn grill off! Safety first.