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RECIPE: Roasted Sweet Potato Salad with Warm Chutney Dressing

Posted by cookingrvc (My Page) on
Mon, Nov 24, 08 at 20:48

A friend of mine had this and said it was a winner. Sounds like a nice alternative on the Thanksgiving table, or perhaps
with leftovers in the days after.

Roasted Sweet Potato Salad with Warm Chutney Dressing

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

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.

Here is a link that might be useful: Link to recipe on Food Network


Follow-Up Postings:

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RE: RECIPE: Roasted Sweet Potato Salad with Warm Chutney Dressin

Sue, I think I'll do this on Christmas instead of Thanksgiving this year - we traditionally have a ham and I think these flavors will complement a ham dinner. I love chutney and I love everything else in this recipe. Thanks for another new recipe.


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RE: RECIPE: Roasted Sweet Potato Salad with Warm Chutney Dressin

Hey Woodie, that sounds like a nice idea...I think I'll put this on our Christmas menu. A nice change of pace.

Sue


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