Sue

Sweet Potato Salad with Black Olives, Chorizo, and Feta Cheese

6 oz feta cheese
1/2 teaspoon dried red pepper flakes
2 fresh rosemary sprigs broken up into smaller sprigs
2 tablespoons extra virgin olive oil
8 oz chorizo, sliced
1/2 cup black olives, pitted and chopped
6 1/2 oz baby spinach, washed and dried
1 1/4 sweet potatoes, peeled and cut into wedges
3 tablespoons sherry vinegar

Directions:
There is no dressing as such for this dish because the roasting chorizo produces a wonderful paprika-scented oil. The juices should be really hot so they wilt the spinach slightly. With the sweet potato, meaty chorizo, and salty cheese, this is much more than a salad.

1. Preheat oven to 375 degree F.
2. Place sweet potatoes in a roasting pan, drizzle with the olive oil, and sprinkle with the rosemary and red pepper flakes. Roast for 10 minutes until beginning to soften.
3. Add the chorizo and roast for a further 15 minutes until the chorizo is crispy and the sweet potato is softening and blackening nicely.
4. At the end of the cooking time, drizzle over the vinegar and return to the oven for a further 5 minutes.
5. Transfer the spinach to bowls and top with the sweet potato, chorizo olives, and feta. Drizzle the juices from the roasting pan over the salad and stir well before serving.

Recipe courtesy of One-Bowl Meals by Tonia George
Debbie814 - New York, Zone "5"

Roasted Sweet Potato Salad with Warm Chutney DressingRecipe courtesy Devon Delaney

Show: Sara's SecretsEpisode: Favorite Thanksgiving Sides

Rated: 5 stars out of 5
Cook Time:30 min
Level: Easy
Yield: 8 servings
ipe

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
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.