Grilled Sweet Potato and Spinach Salad

More than just a pretty face, the flavors and textures of this salad balance beautifully, making it a sure-fire favorite of those around your table.

Serves: 4Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 tablespoons Kroger® Extra Virgin Olive Oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Kroger® Dijon Mustard
  • 10 ounces sweet potatoes, peeled and chopped
  • 1⁄2 red bell pepper, diced
  • 2 cups packed fresh spinach leaves
  • 2 tablespoons fresh sage leaves, torn
  • 2 tablespoons pepitas, roasted
  • salt, to taste


  • Preheat grill to medium heat. Coat a grill basket with cooking spray.
  • To make dressing: in a bowl, whisk together oil, maple syrup, lemon juice and mustard.
  • In a bowl, combine sweet potatoes and 1 tablespoon dressing; toss to coat. Transfer potatoes to prepared grill basket. Grill, tossing occasionally, 6 minutes. Add bell pepper; grill, tossing occasionally, 6 minutes longer until potatoes are fork-tender.
  • In a serving bowl, toss together spinach, grilled potatoes and bell pepper, sage and pepitas. Add remaining dressing; toss to coat.
  • Refrigerate any leftovers.