Ingredients

Salad:
4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper

Dressing:

6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Instructions

Make the Salad: Preheat oven to 425 degrees F.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and
ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin
seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a
small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small
saucepan and heat. Remove from heat and whisk in the olive oil.
Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing
to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.