Truly a delicious grilled salad recipe. The combination of sweet potato, pears, and dressing marries well with the feta cheese. While this salad benefits from the peppery flavor of the arugula, you can substitute this with your favorite salad greens.
- 2 sweet potatoes, peeled and cut into diagonal 1/2 inch pieces
- 1 large pear, peeled, cored and cut lengthwise into 1/4 inch slices
- 2 cups baby arugula
- 2 cups baby spinach
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped toasted pecans
- for dressing:
- 1/3 cup apply jelly (not apple butter)
- 1/4 cup red wine vinegar, preferably Zinfandel
- 1 tablespoon water
- pinch of salt
- olive oil
To prepare dressing, add apple jelly, red wine vinegar, water, and salt to saucepan. Bring mixture to a boil, reduce heat and let simmer until mixture has reduced to a syrupy consistency. Remove from heat and cool to room temperature before using.
Place sweet potato slices into a large stock pot with water and cook for 10-13 minutes. Potatoes should be soft, but not all the way cooked through. Remove from water, pay dry with paper towel and place onto baking sheet, cutting board, or platter. Brush with olive oil and add salt. Carefully place potatoes and pear slices onto grill grate. Cook both for 3-4 minutes per side. Watch for burning. Once potatoes and pears have good grill marks and a caramelized surface, remove from heat and place onto clean baking sheet. This will allow them to cool slightly before assembling.
To assemble: place salad greens onto large serving dish, top with sweet potatoes and pears, then crumbled feta cheese. Drizzle cooled dressing onto salad and garnish with chopped pecans.