Grilled Green Onion & Sweet Potato Salad with Warm Chèvre

Creamy, smoky sweet potatoes, charred green onions and tangy goat cheese make up this irresistible grilled salad. It's a summer side that goes with everything from fish to steak and works well as a do-ahead dish. Adapted from Canadian Living.
Course Salads, Side Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Author Aimee


  • 1 Tablespoon sherry vinegar
  • 1 1/2 teaspoons grainy mustard
  • 1/2 teaspoon pure maple syrup
  • 1/4 teaspoon fine sea salt
  • 1 dash freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 3 large sweet potatoes about 2 1/2 lbs
  • 6 spring onions red or green
  • 4 - 6 green garlic scapes optional
  • 2 teaspoons extra virgin olive oil for brushing garlic scapes
  • 1/4 cup crumbled chèvre goat cheese


  • In a small bowl, whisk together the vinegar, mustard, maple syrup, salt and pepper. Slowly drizzle in 1/4 cup of olive oil, whisking to emulsify the dressing. Transfer to a small jar and cover with a lid. Store on the counter if you are using the same day or hold in the refrigerator for up to 5 days.
  • Preheat a charcoal grill (or gas in a pinch) to 400F. Use a grill brush on the grate to make sure it is clean.
  • Prick sweet potatoes all over with a fork. Place, one at a time, in the middle of a microwave. Microwave on HIGH for 2-3 minutes, turning once with tongs, until they are soft but not mushy. Time will vary slightly depending on the size of the sweet potatoes.
  • Let potatoes cool slightly, then transfer them to a cutting board and slice into 1/2-inch rounds. Transfer the sweet potatoes to the grill over direct heat and cook for 1-2 minutes per side. This will give you beautiful grill marks and a bit of caramelization. Move the sweet potato to indirect heat and close the lid. Cook for 5-10 minutes, or until the centers are soft.
  • Meanwhile, brush the spring onions and garlic scapes (if using) with 2 teaspoons of olive oil. Place on the grill over direct heat and grill, turning often, until wilted and slightly charred. Transfer to a cutting board; trim and cut into 2-inch lengths.
  • Arrange the grilled sweet potatoes in a serving dish. Sprinkle charred green onions and scapes on the top. Sprinkle everything with the crumbled chèvre. Shake the maple-mustard dressing and then drizzle every bit over the top. Serve warm.