Sweet Potato Corn Salad with Honey Lime Vinaigrette is a healthy vegetarian recipe for your skillet or Blackstone griddle, or add chicken for a boost of protein!
- cooking oil of choice
- 1 large sweet potato diced, skin on
- kosher salt, pepper, seasoning blend of choice
- 2 ears corn on the cob kernels cut off the cob
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 5 to 6 cups lettuce of choice (I used spinach)
- 2 ounces feta or goat cheese
- Optional: cooked, shredded or diced chicken
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Preheat griddle or large skillet to medium. Add cooking oil, sweet potatoes, kosher salt, pepper, seasoning blend of choice, and squirt some water over top. Cover with melting dome for 7 to 8 minutes. Remove dome or lid a few times to mix with spatulas and add more water before covering again.
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Add a little more cooking oil to griddle or skillet and the corn, more kosher salt, pepper, and seasoning blend. Cook 7 to 8 more minutes, mixing a few times.
Note: You can cook the corn and sweet potatoes together or keep them separate. I kept mine separate on the griddle, but that's not needed.
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While the corn and sweet potatoes are cooling slightly, put the olive oil, lime juice, Dijon mustard, honey, kosher salt, and pepper in a bowl and whisk until combined.
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Divide the lettuce between two bowls and add sweet potatoes and corn, feta or goat cheese, salad dressing, and chicken (if using).