Sweet Potato and Poblano Salad with Honey and Rosemary
Sweet Potato and Poblano Salad with Honey and Rosemary is a flavorful French French Receipes dish prepared with quality ingredients. Whisk first 6 ingredients in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk first 6 ingredients in small bowl.
Gradually whisk in olive oil.
Season to taste with salt and pepper.
Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes.
Drain; run under cold water to cool.
Cover and chill at least 1 hour and up to 1 day.
Preheat barbecue (high heat).
Brush potato wedges with canola oil.
Sprinkle with salt and pepper.
Grill potatoes until grill marks appear, about 2 minutes per side.
Transfer potatoes to work surface.
Cut crosswise into 1-inch pieces.
Place potatoes, poblanos, green onions, and parsley in large bowl.
Drizzle dressing over; toss to coat.
Season to taste with salt and pepper.
Serve warm or at room temperature.
DO AHEAD: Can be made 1 day ahead.
Cover and chill.
Bring to room temperature before serving.
Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.