Roasted Sweet Potato Salad With Warm Chutney Dressing Recipe

Name: Roasted Sweet Potato Salad With Warm Chutney Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 - 3 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch pieces; 3 tablespoons olive oil; 1 teaspoon salt, plus more as needed; 1 teaspoon fresh ground black pepper, plus more as needed; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 cup raw green pumpkin seeds (pepitas); 1 teaspoon olive oil; 1 cup dried cranberries; 1 cup chopped scallion (green and white); 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

Servings: persons

3 - 3 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon salt, plus more as needed
1 teaspoon fresh ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 cup raw green pumpkin seeds (pepitas)
1 teaspoon olive oil
1 cup dried cranberries
1 cup chopped scallion (green and white)
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

1
Preheat oven to 425u00b0F.
2
In a large bowl, toss the potatoes with the 3 Tbsp olive oil, salt, pepper, cumin and ginger. Tip into a lightly greased roasting pan and spread into one layer. Bake until the potatoes are fork-tender and golden brown, about 25 to 35 minutes.
3
Meanwhile, add the pumpkin seeds to a cold skillet and cook over low heat, stirring, until toasted. Transfer the seeds to a small bowl, toss with 1 tsp olive oil and season with salt and pepper. Set aside.
4
Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heating on low until just lightly bubbling. Remove from heat and whisk in the olive oil.
5
Assemble salad by gently tossing the roasted potatoes with the cranberries and scallions. Add about half the dressing, or enough to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 - 3 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch pieces, 3 tablespoons olive oil, 1 teaspoon salt, plus more as needed, 1 teaspoon fresh ground black pepper, plus more as needed, and more.

Yes, Roasted Sweet Potato Salad With Warm Chutney Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Sweet Potato Salad With Warm Chutney Dressing

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