Grilled Sweet Potato-Poblano Salad

Ingredients

• Vegetable cooking spray
• 2 1/2 pounds small sweet potatoes
• 1 poblano pepper, seeded and diced
• Cilantro Vinaigrette
• 1 (5-oz.) package fresh mâche
• 1 cup crumbled queso fresco (fresh Mexican cheese)
• 1/2 cup sweetened dried cranberries
• 1/2 cup shelled roasted pumpkin seeds

Preparation

1. 1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
2. 2. Peel sweet potatoes, and cut into 1/2-inch-thick rounds. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 5 to 6 minutes or until crisp-tender. Drain. Coat potatoes with cooking spray.
3. 3. Grill potatoes, covered with grill lid, 8 to 10 minutes or until tender, turning occasionally. Gently toss warm potatoes with poblano and Cilantro Vinaigrette. Arrange mâche on a serving platter, and sprinkle with queso fresco and cranberries. Top with sweet potato mixture, and sprinkle with pumpkin seeds.