Yield
6 servings

Hearty enough to stand on its own as an entrée, this recipe can also serve 8 appetizer portions. Maple syrup balances the tangy mustard in the vinaigrette.

How to Make It

Step 1

To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.

Step 2

Preheat oven to 400°.

Step 3

To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake at 400° for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely.

Step 4

Sprinkle scallops with 1/4 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture; toss gently to coat. Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads. Sprinkle each serving with 2 teaspoons pecans.

Ratings & Reviews

blueeyes54's Review

Deb518
October 15, 2014
Every time I make this salad I ask myself why I don't make it more often. It is relatively easy to make and the flavors blend beautifully. Such a treat!

Wendyll's Review

blueeyes54
March 23, 2014
This salad is requested almost every time we entertain guests - by my husband.

Deb518's Review

Wendyll
May 29, 2011
My husband and I made this for dinner and it was excellent! Definitely a keeper and we'll make it again. I followed the other suggestion and cooked the red pepper about 1/2 way through the sweet potato cooking time. The only thing I'd change is maybe adding some garlic or white wine to the scallops as they're cooking. Also, keep an eye on the pecans... They toast fast!

GracieNoel's Review

bwillia2
May 18, 2010
We had this salad for dinner and loved it! They should publish a picture, it looks so pretty. Very light, but we were full and had left over salad. We used 3/4 pound of scallops and ate them all. I was worried that the scallops would be too bland with only salt and pepper, but with a little extra pepper they were fabulous. Loved it, and will definitely make it again!

hmssrq's Review

hmssrq
October 28, 2009
Excellent salad. It goes together very quickly and tastes fantastic. I used 3 each U15 scallops for each plate and that was enough for a filling dinner salad. Filling, but light. I highly recommend it.

bwillia2's Review

GracieNoel
May 31, 2009
Awesome. Great main course salad. All the ingredients go really well together. Recommend roasting the peppers with the sweet potatoes.