Saturday, January 12, 2008

Roasted Sweet Potato Salad with Warm Chutney Dressing

I made this recipe a couple thanksgivings back after seeing it on the FoodNetwork, took it to a family thanksgiving dinner and got such rave reviews its been on the menu ever since.

Courtesy of FoodNetwork

Roasted Sweet Potato Salad with Warm Chutney Dressing
Adapted from FoodNetwork

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 Tbsp olive oil
1 Tbsp finely chopped fresh rosemary
1 tsp salt, plus more as needed
1 tsp freshly ground black pepper, plus more as needed
1/2 tsp ground cumin
1/2 tsp 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 Tbsp balsamic vinegar
1/3 cup mango chutney
2 Tbsp Dijon mustard
2 Tbsp honey
2 garlic cloves, minced
1/4 cup olive oil

Make the Salad:
Preheat oven to 425*F degrees.

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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