Grilled Asparagus and Sweet Potato Salad

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It’s grilling season! Time to add some extra delicious flavour to your vegetables. This salad contains a beautiful variety of flavours and textures, it’s far from boring and bland.

Adding sweet potatoes to a salad is something I have recently started doing and I love it! They add a different texture to the salad so it isn’t just one note. They are also nice and hearty and help keep you fuller longer.

This salad contains fibre-rich vegetables in vibrant orange and greens to give you a boost of vitamins and minerals, and it also has sources of healthy fat and protein to keep your blood sugar stable and keep you full until your next meal.

I love this salad for a summer day when I’m extra hungry. It’s got the elements of summer with the grilled flavour and the lightness of a salad, but the heartiness of sweet potatoes and chicken.

This honey mustard dressing starts with a paleo avocado oil mayonnaise base (you can find our recipe here). I love it on this salad because it goes well with the sweetness of the sweet potatoes but it adds a little zing with the dijon mustard.

½ cup of avocado oil mayonnaise
2 tablespoons of raw honey
2 teaspoons of dijon mustard
Juice of ½ a lemon

Blend all ingredients together in a blender until smooth. Store in an airtight container in the refrigerator for up to 1 week.


1 head of lettuce, chopped
1 sweet potato, peeled and sliced into ½ inch thick rounds
6 spears of asparagus, ends trimmed
1 tablespoon of olive oil
½ teaspoon of sea salt or pink Himalayan salt
1 pasture-raised chicken breast, cooked and cut into cubes
Honey mustard dressing from above
2 tablespoons of pumpkin seeds


  1. Heat your grill to medium heat. In a large bowl, toss your asparagus and sweet potato with the olive oil and salt.
  2. Place the asparagus and sweet potato rounds on the grill. Cook asparagus about 3 minutes on each side, and the sweet potatoes for about 6 minutes on each side. Let them cool a bit, and cut into smaller pieces if you want to.
  3. Layer the lettuce in a bowl, top with the grilled vegetables and chicken, drizzle with the homemade honey mustard dressing, and sprinkle with pumpkin seeds.

Contributed by Melanie Maxwell, R.H.N.