Grilled Sweet Potato, Carrot and Onion Arugula Salad with a Apple Cider Honey Vinaigrette

It was a beautiful warm day on the farm today, so I fired up the grill for our farm lunch! Our Greenhouse Arugula is looking gorgeous and is a feature this weeks  local shares. This salad is all about simple local farm to table goodness that we enjoyed al fresco. 💚


4 medium sweet potatoes, peeled, cut in 1/2 inch pieces

3 large carrots, peeled, cut in 1/4 inch thick rounds

2 sweet onion, skin removed and quartered 

3 tbsp. olive oil

1 tsp. kosher salt

1 tsp. fresh ground pepper

I bunch arugula

Sprouts (optional)

1/4 cup roasted pumpkin seeds (pepitas)

Apple Cider and Honey Vinaigrette

1/3 cup  extra-virgin olive oil

4 tbsp. apple cider vinegar

1 tsp. quality honey

Salt and fresh ground pepper


Preheat BBQ to medium high heat. Place a large grilling basket onto the grill to heat.

Toss potato, carrots and onion wedges well with oil and season salt and pepper. 

Place in hot grill basket and grill for 15-17 minutes, stirring occasionally until vegetables are soft inside and charred on the outside.

To make green garlic dressing: Place all ingredients in a medium bowl and whisk until creamy.

Place arugula on a large platter and top with grilled veggies. Pour  vinaigrette over salad and top with roasted pumpkin seeds and sprouts.


Copyright © 2016 Irene Matys.

All Rights Reserved.

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