Monday, November 3, 2008

Roasted Sweet Potato Salad with Warm Chutney Dressing

Prep time: 15 min
Cook time: 30 min
Serves: 8


4 medium sized potatoes peeled and cut into 1-inch pieces
5 Tbls Olive Oil
1 Tbl Finely chopped fresh rosemary
1 tsp salt, plus more as needed
1 tsp freshley ground black pepper, plus more as needed
1/2 tsp ground cumin
1/2 tsp ground ginger
1 cup green pumpkin seeds (aka pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper


6 Tbl balsamic vinegar
1/3 cup mango chutney
2 Tbl Dijon mustard
2 Tbl honey
2 garlic cloves minced
1/4 cup olive oil

Make the Salad:

Preheat Oven to 425 F

In a roasting pan, combine potatoes, 3 Tbsp olice oil, rosemary, salr, 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 Tbsp olive oil in a skillet over medium high heat. Add the pumpkin seeds and cook, stirring until toasted. Transfer seeds to a plate and season with salt and pepper. In a small bowl, combine cranberries, scallions, and red pepper and set aside.

Make the Dressing:

Prepare the dressing by combinig all the ingredients (except olive oil) in a small saucepan and heat. Remove from hear and whisk in olive oil.

Assemble salad by gently tossing the roasted potatoes with the redd 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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