Photo: Roasted Sweet Potato Salad with Warm Chutney Dressing Recipe
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
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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By bdorminey_12805446
Raleigh, 73
on January 03, 2012
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This is one of the best things I have ever eaten!! EVER!!! Following the advice of a previous post, I only used 1/2 cup of the red peppers and I subbed roasted and salted sunflower seeds for the pumpkin seeds. Also, I used fresh mango in the salad instead of mango chutney in the dressing! Absolutely divine!!
By Airedale Asta
Los Angeles
on December 01, 2011
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We eat a lot of sweet potatoes year round. This was an excellent change of pace. Nice colors and textures. Liked the spicing. I thought there might be a bit to much roasted red peppers, but my wife didn't. She likes roasted red peppers. We will serve it again.
By natesch2_560055
Portland, OR
on November 24, 2011
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This touches all of the holiday flavors in one great salad. My friends always request I bring this to holiday meals.
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