Roasted Sweet Potato Salad with Warm Chutney Dressing

Name: Roasted Sweet Potato Salad with Warm Chutney Dressing
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 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; 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

Recipe courtesy of Devon Delaney

Watch how to make this recipe.

Roasted Sweet Potato Salad with Warm Chutney Dressing

0 Reviews

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!

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

399

Total Fat

24

Saturated Fat

4

Carbohydrates

45

Dietary Fiber

5

Sugar

28

Protein

7

Cholesterol

0

Sodium

384

Total: 55 min
Prep: 20 min
Cook: 35 min

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

399

Total Fat

24

Saturated Fat

4

Carbohydrates

45

Dietary Fiber

5

Sugar

28

Protein

7

Cholesterol

0

Sodium

384

Total: 55 min
Prep: 20 min
Cook: 35 min

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.