Another amazing salad idea brought to you by one of our favorite blogs, What's Gaby Cooking? As summer fast approaches, it's a great time to start thinking about sweetpotatoes in refreshing dishes that pair perfectly with sunshine and relaxation!
Gaby’s Sweetpotato, Corn, and Feta Salad
Ingredients:
4 orange-fleshed California sweetpotatoes, peeled and cut into 3/4-inch dice
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
3 pieces corn on the cob
1/2 cup crumbled feta
Fresh dill
For the Lemon Vinaigrette
Juice of 1 lemon
2 teaspoons champagne vinegar
1/3 cup olive oil
Kosher salt
Instructions:
Preheat a gas or charcoal grill to medium-high heat.
In a medium bowl, combine the sweetpotatoes, oil, salt, and pepper and toss to combine.
Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the sweetpotato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.
Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.
Once the sweetpotatoes are fully cooked and fork tender, carefully remove the sweetpotato parcels from the grill and transfer to a bowl.
Brush the cob on the cob with olive oil and transfer to the grill. Cook until slightly blackened. Remove the corn from the cobs and add to the bowl of sweetpotatoes. Add the cheese and dill and toss to combine.
Make the Lemon Vinaigrette: Whisk together the lemon juice, vinegar, oil, and salt and drizzle a little bit on top of the salad, tasting and adding more as needed. Adjust salt and pepper and serve.
Browse more recipes: Appetizers, Beverages, Breakfast, Dessert, Main Dishes, Salads, Side Dishes
