Grilled Sweet Potato Salad with Orange Balsamic Dressing

• 1 bag mixed greens, sprinkle with salt and pepper

• 1 large sweet potato, cut into wedges

• 1 cup diced carrots

• 1 cup diced cucumbers

• 1 cup diced celery

• 1 cup dried cherries

• 1/2 cup sunflower seeds

• 1/2 cup sliced almonds

• 1/2 cup feta, crumbled

• 1/2 cup baby tomatoes 

• 1 small diced apple, I used pink lady

Orange Balsamic Dressing

• 1 tsp dried basil

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp brown sugar

• 1 tsp Dijon mustard

• 1 tsp minced garlic

• 1/4 cup balsamic vinegar

• 1/4 cup orange juice

• 1/2 cup olive oil 

Start by heating the grill to med high.

Place sweet potato wedges in microwave with damp paper towel for 5 minutes.

Remove and let cool a few minutes. Lightly brush sweet potato wedges with vegetable oil.

Add to grill and cook until tender and has grill marks. Remove.

Build your salad. The dressing you can make ahead of time. I use a mason jar.

Place all ingredients into jar, then cover and shake.

This dressing can be stored in the refrigerator for a few months.

Just take it out of the fridge 30 minutes before serving. Enjoy!