Skip to main content

Sweet Potato and Poblano Salad with Honey and Rosemary

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This roasted sweet potato and poblano salad offers a sophisticated twist on a classic vegan side dish. The natural sweetness of the red-skinned potatoes is beautifully balanced by the mild heat of the poblano chillies and the aromatic punch of fresh rosemary. By parboiling then grilling the potatoes, you achieve a delightful texture that is soft in the centre with a smoky, charred exterior that holds the honey-mustard dressing perfectly.

Ideal for outdoor dining or as a hearty meal-prep option, this colourful salad can be prepared a day in advance to let the flavours develop. The addition of fresh parsley and sliced spring onions provides a crisp finish, making it a versatile accompaniment to grilled proteins or a standout dish on a plant-based buffet. Serve it warm to guests or enjoy it at room temperature for a nourishing, flavour-packed lunch.

In this article:

Continue reading below

Ingredients for Sweet Potato and Poblano Salad with Honey and Rosemary

  • 2 tablespoons honey

  • 1 1/2 tablespoons white wine vinegar

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon minced shallot (about 1 small)

  • 2 teaspoons Dijon mustard

  • Dash of Worcestershire sauce

  • 60ml olive oil

  • 1.1kg red-skinned sweet potatoes (yams), peeled, quartered lengthwise

  • Canola oil or vegetable oil (for brushing)

  • 2 fresh poblano chillies (about 230g total),* seeded, diced

  • 40g spring onions, thinly sliced diagonally (about 2)

  • 1/4 cup chopped fresh Italian parsley

How to make Sweet Potato and Poblano Salad with Honey and Rosemary

Whisk first 6 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, 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, spring 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.

Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.