A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!

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

Directions