Grilled Sweet Potato Salad Recipe: Charred Citrus and Feta Harmony

This grilled sweet potato salad brings smoky depth to a vibrant plate of charred citrus and tangy feta. The flame-kissed potatoes develop caramelized edges while staying tender inside, creating a base that holds up to bold flavors.

I developed this recipe after one too many bland sweet potato salads—this version delivers restaurant-quality results with simple techniques. The key is grilling the potatoes at medium-high heat until they develop those signature char marks.

Tossed with segments of charred orange and crumbled feta, every bite balances sweet, smoky, and salty notes. A drizzle of bright vinaigrette ties everything together without overpowering the natural flavors.

The dish works as a main or side, and the leftovers taste even better the next day.

Ingredients for Grilled Sweet Potato Salad

Sweet potatoes, citrus, and vegan feta create a vibrant, smoky salad with bold flavors.

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Sweet potatoes are the foundation—look for firm, unbruised ones with deep orange flesh for maximum sweetness. Whole Foods or Trader Joe’s usually have good organic options. The oranges should be heavy for their size (juicy indicator) and the skin should be smooth. For the vegan feta, Violife or Follow Your Heart brands melt and crumble nicely, but homemade cashew feta (soaked, blended) is worth the effort for restaurant-quality texture.

No navel oranges? Blood oranges at half the quantity add gorgeous color and extra tang. Swap baby spinach for arugula or kale—just massage kale with a pinch of salt first. Maple syrup can be agave or date syrup if preferred. For extra smokiness, add 1/4 tsp chipotle powder to the dressing. The Dijon mustard is flexible—whole grain mustard adds texture, while yellow mustard keeps it milder.

Grilled sweet potatoes hold up well for 3-4 days in the fridge (store separately from greens). The vegan feta stays good unopened for 1 month in brine. Assemble the salad just before serving to keep the spinach crisp. Leftovers taste even better the next day once flavors meld—just reviving the greens with a quick toss in fresh dressing does the trick.

Step-by-Step Instructions for Grilled Sweet Potato Salad

Master the technique for perfectly charred sweet potatoes and a bright citrus dressing that ties everything together.

Step 1: Season and Grill the Sweet Potatoes

Toss the 2 lb Sweet Potatoes with 1 tbsp Extra-Virgin Olive Oil, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Smoked Paprika until evenly coated. I always use kosher salt here—it adheres better to the potato cubes.

Preheat your grill to medium-high heat. Thread the sweet potatoes onto skewers or use a grill basket. Grill for 8-10 minutes, turning occasionally, until the edges are charred and caramelized and the centers are tender when pierced with a fork.

Watch closely during the last few minutes—sweet potatoes can go from perfectly charred to burnt quickly. The smoky paprika will deepen in flavor as it caramelizes on the grill.

Step 2: Char the Red Onion and Prepare the Oranges

While the sweet potatoes grill, toss the 0.5 whole Red Onion (thinly sliced) with 1 tbsp Extra-Virgin Olive Oil. Place the slices directly on the grill grates or in the grill basket. Char for 3-4 minutes per side until soft and marked with grill lines.

Separate the 2 whole Navel Oranges into segments, removing all membranes. The oranges should be peeled and ready to go—this saves time as the sweet potatoes finish grilling. Their natural sweetness will balance the smoky flavors from the grill.

Transfer the charred onion to a cutting board and separate the rings once cooled slightly. This prevents them from overwhelming the salad with large pieces.

Step 3: Whisk Together the Citrus Vinaigrette

In a small bowl, combine the 2 tbsp Red Wine Vinegar, 1 tsp Dijon Mustard, 1 tbsp Maple Syrup, and the remaining 1 tbsp Extra-Virgin Olive Oil. Whisk vigorously until the dressing emulsifies and thickens slightly.

Add the 2 cloves Garlic Cloves (minced) and whisk again to incorporate. The garlic should be finely minced to distribute evenly throughout the dressing. Taste and adjust seasoning if needed, though the salt from the sweet potatoes should balance the flavors.

This dressing should have a tangy brightness from the vinegar, a touch of sweetness from the maple syrup, and a sharpness from the Dijon that cuts through the richness of the salad.

Step 4: Assemble the Salad with Spinach and Feta

In a large serving bowl, combine the 5 oz Baby Spinach with the grilled sweet potatoes, charred red onion, and orange segments. Pour the vinaigrette over the top and toss gently to coat everything evenly without crushing the oranges.

Sprinkle the 0.5 cup Vegan Feta Cheese (crumbled) over the salad. The feta should be added last to maintain its texture and prevent it from dissolving into the dressing. Its salty tang pairs perfectly with the sweet potatoes and citrus.

Garnish with the 0.25 cup Fresh Parsley (chopped) for a pop of color and freshness. Serve immediately while the sweet potatoes are still warm—the heat will slightly wilt the spinach and soften the feta, creating a harmonious texture.

Regional Styles of This Dish

Southern BBQ Style

In the South, we love adding a smoky-sweet glaze to grilled sweet potatoes. Toss the cubes with 1 tbsp bourbon and 1 tbsp brown sugar before grilling. I use Jim Beam for that authentic Kentucky touch. Serve with pecans for crunch. 🗺️

Mediterranean Twist

Swap navel oranges for blood oranges and add ½ cup Kalamata olives. The briny olives balance the sweetness beautifully. I source my olives from Trader Joe’s—they’re always fresh and plump.

Southwest Flare

Add 1 diced avocado and ½ cup black beans for a heartier version. The creamy avocado pairs perfectly with the charred sweet potatoes. A sprinkle of chipotle powder in the dressing adds smoky heat.

Asian Fusion

Replace the vinaigrette with a ginger-sesame dressing. Whisk 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp grated ginger. Garnish with toasted sesame seeds for texture.

New England Harvest

Add ½ cup dried cranberries and ¼ cup toasted walnuts for a fall-inspired version. The tart cranberries complement the sweet potatoes beautifully. I forage walnuts from my favorite coastal spots. 💛

Texas Smokehouse

Use mesquite chips in your grill for intense smokiness. Add ½ cup corn kernels (grilled in the husk) and ¼ cup pickled jalapeños for a true Lone Star experience. The heat cuts through the sweetness.

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