Grilled Sweet Potato-Poblano Salad with Honey, Lime, Cilantro and Pepitas

February was Beet 'N Squash You Battle: Sweet Potato. If you are unfamiliar, Leela of She Simmers and Mel of Gourmet Fury host "a monthly food fight wherein the stupendous virtues of vegetables are extolled".  My Sweet Potato Empanada dough was certainly unique but I like to try to prepare brand new recipes for these friendly contests as I believe that to be the whole point. I used my indoor grill pan for this so I didn't have to save making it until Summer. This is great on it's own for a satisfying lunch but can also be a side dish for simply prepared chicken or pork chops. If you will notice in the picture there are no pumpkin seeds strewn atop my colorful salad. It was one of many changes that I made to this recipe yet I still somehow forgot all about them. I was sorry really sorry I had because the salty, crunchy qualities of those little pepitas would have been a welcome contrast to this delicious salad. Oops. I hope you fancy my challenge entry as much as we did. Enjoy!

Recipe: Grilled Sweet Potato-Poblano Salad with Honey, Lime, Cilantro and Pepitas

Great Liberty was taken from Bon Appétit | July 2009 issue

by Fred Thompson

Makes 8 servings

Ingredients

2 tablespoons honey

Zest of 1 lime

1 1/2 tablespoons lime juice

1 tablespoon chopped fresh cilantro

1 tablespoon minced shallot (about 1 small), or red onion

1/2 teaspoon New Mexican Chile Powder

1/4 teaspoon ground cumin

1/4 cup olive oil (I used macadamia nut oil)

2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise

Canola oil or vegetable oil (for brushing)

1 fresh poblano chiles (about 8 ounces total),* seeded, diced

1/2 each red and yellow bellow pepper, chopped

1/4 cup green onions, thinly sliced diagonally (about 2)

1/4 cup chopped fresh cilantro

A handful of pepitas (pumpkin seeds), toasted

salt and pepper, to taste

Directions

Whisk first 7 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 (this is important otherwise the potatoes will fall apart on the grill or when you toss them in the salad), 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, bell peppers 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.