Feels like Summer Salad with Grilled Sweet Potatoes and Peaches


  • 1 pound sweet potatoes
  • 3 peaches, halved
  • olive oil
  • 1 head Salanova lettuce
  • 1/4 cup goat cheese (crumbled)
  • 1/2 cup balsamic vinaigrette
  • freshly ground black pepper


  1. Place the sweet potatoes in a large pot - if you have one large sweet potato, cut it in half down the middle (not lengthwise) - fill with water, and bring to a boil.
  2. Boil for 8 to 15 minutes, or until the potatoes are just fork-tender, but still firm. The exact timing will depend on the size of your potatoes.
  3. Let cool and slice horizontally into ¼-inch rounds.
  4. Oil your grill grates before preheating to 450-500℉ (or 230-260℃).
  5. Toss the sweet potato rounds with oil, pinches of salt and pepper, and chili powder, if desired.
  6. Cut each peach in half and remove the pit, then cut into quarters.
  7. Brush olive oil on the cut sides of each peach.
  8. Grill sweet potatoes 3 to 5 minutes per side and peaches 3 to 4 minutes or until grill marks form and transfer to clean dish.
  9. Tear lettuce with clean hands and divide among plates.
  10. Top with roasted sweet potato, grilled peaches, goat cheese and balsamic vinaigrette. Finish with freshly ground black pepper.

Image borrowed and recipe adapted from simplyscratch.com