Roasted Sweet Potato Salad with Warm Mango Chutney Dressing
Sweet Potatoes, peel, cut into 1" cubes 4 medium sized
Olive Oil 5 tablespoons
Fresh Rosemary, finely chopped 1 tablespoon
Salt 1 teaspoon
Black Pepper 1 teaspoon
Ground Cumin ½ teaspoon
Ground Ginger ½ teaspoon
Pumpkin Seeds, raw and green 1 cup
Dried Cranberries 1/2 cup
Chopped Scallions 1 cup
Roasted Red Bell Peppers, julienne 1 cup
Preheat a roasting pan in a 425 degrees oven.
Combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin, and ginger and mix well
Add to the roasting pan and spread evenly across the bottom. Roast for appx. 15-20 minutes until light golden brown and al dente.
While roasting add the remaining 2 tablespoons of olive oil in a skillet over medium-high heat and add the pumpkin seeds and cook, stirring, until toasted. Season with salt and pepper an set aside until ready to serve.
When the potatoes are ready remove from the oven and let sit for 15 minutes to cool slightly. Add to a mixing bowl with the cranberries, scallions, and red pepper.
Add the desired amount of vinaigrette to your preference and mix well.
Serve as desired.
For The Dressing
Balsamic Vinegar 6 tablespoons
Mango Chutney. Major Grey's 1/3 cup
Dijon Mustard 2 tablespoons
Honey 2 tablespoons
Garlic Cloves 2 minced
Olive Oil ¼ cup
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.
This recipe lends itself to a variety of additions such as arugula or other greens, nuts, pomegranate seeds, cheese and more. Be creative and have fun.