Roasted Sweet Potato Salad with Warm Chutney Dressing

Recipe courtesy Devon Delaney

Show: Sara's SecretsEpisode: Favorite Thanksgiving Sides

Rated: 5 stars out of 5Rate itRead users' reviews (35)

RECIPE
COMMENTS & REVIEWS(35)

Cook Time:
30 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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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

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.

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Comments & Reviews

recipe Roasted Sweet Potato Salad with Warm Chutney Dressing
Shari Bethany, CT 03-04-2008
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Delicious!
Rated: 5 stars out of 5

This salad tasted great served at room temperature and even chilled. I will be making this often.
recipe Roasted Sweet Potato Salad with Warm Chutney Dressing
Anonymous 12-23-2007
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nice change
Rated: 4 stars out of 5

This was a pretty and great salad. Only comments are that I used only 1/2 of the dressing and it still felt slightly over... dressed. Also I used about 1/2 to 2/3 of the cranberries only and I thought the red peppers detracted from the flavors. I subbed sliced almonds one time when I didn't have pumpkin seeds and pomegranate seeds for the cranberries another time for a more rustic approach.Read more
recipe Roasted Sweet Potato Salad with Warm Chutney Dressing
Ann Wesley Chapel, FL 12-21-2007
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Nice presentation
Rated: 5 stars out of 5

Love this recipe, although I don't know where they came up with the prep time for this. It's quite a lot of ingredients but... it meshes well. I didn't have a recipe for the chutney let alone the time to make that too- so I bought pre-made chutney and it worked out just as well. I wouldn't add as much oil as the recipe calls for though and I think the recipe would be excellent even without the peppers- the pumpkin seeds are a nice touch though. I made this for a potluck at work and got great reviews- and at home. Defintitely a keeper!Read more
recipe Roasted Sweet Potato Salad with Warm Chutney Dressing
Michele Memphis, TN 11-22-2007
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Huge Hit
Rated: 5 stars out of 5

This was very good... I really enjoyed making this dish. We had it on our Thanksgiving table and it was great.
recipe Roasted Sweet Potato Salad with Warm Chutney Dressing
BRAD Sacramento, CA 11-22-2007
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Unbelievably good
Rated: 5 stars out of 5

This is a phenomenal sweet potato recipe...my family's favorite by far.
recipe Roasted Sweet Potato Salad with Warm Chutney Dressing
caroline Claremont, CA 07-01-2007
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Carrie Hendricks, Kailua-Kona, Hawaii
Rated: 5 stars out of 5

Amazing mele of flavors!