This is quite a unique side to serve any time!
Healthful and delicious!
Grilled Sweet Potato and Pomegranate Salad with Pistachios and Mint
A Middle Eastern-inspired Salad
Serves 6 as a side
What you’ll need:
4 Medium sweet potatoes, scrubbed
½ cup extra virgin olive oil
2/3 cup fresh orange juice
2 Tablespoons pomegranate molasses (more to taste)
1 Tablespoon red wine vinegar
½ teaspoon ground sumac (optional)
½ teaspoon granulated sugar
Flake salt and freshly ground black pepper
3 Tablespoons honey
1 Tablespoon finely grated orange zest
2 Tablespoons chopped mint leaves plus more sliced for garnish
1 cup plain Greek yogurt
1/3 cup pistachios, chopped
1/3 cup fresh or frozen pomegranate seeds
- Preheat oven to 350 and position rack to middle.
- Bake the sweet potatoes on a rimmed baking sheet until their skins loosen but their centers are still firm, 30 to 40 minutes.
- Set aside to cool and refrigerate until cold, 1 hour or up to 8 hours.
- To make pomegranate vinaigrette: In a small bowl, combine ¼ cup of the oil with 1 Tablespoon orange juice, pomegranate molasses, vinegar, sumac and sugar. Season lightly with salt and pepper.
- To make glaze for grilling potatoes: In a medium bowl, whisk the remaining orange juice, honey and orange zest. Slowly whisk in the remaining oil. Season to taste with salt and pepper.
- Stir the chopped mint into the yogurt and season lightly with salt and pepper.
- Prepare a medium gas or charcoal grill fire, Panini grill, or grill plate on your stove top. Brush with oil.
- Peel potatoes and cut them into wedges about ½ inch thick. Brush with the honey mixture and season lightly with salt. Grill, turning occasionally, until tender and nicely marked, 2 to 3 minutes.
- Arrange the grilled potatoes on a platter or divide among plates. Drizzle with 5 to 6 Tablespoons of pomegranate vinaigrette.
- Sprinkle with chopped pistachios and pomegranate seeds. Garnish with additional mint and serve with the yogurt sauce on the side or dolloped over the potatoes.