ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING
A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!
Provided by Food Network
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chinyere Donald
[email protected]This salad was a bit too labor-intensive for me. I think I'll try a simpler recipe next time.
Mathlida Amolo
[email protected]The roasted sweet potatoes were a bit dry. I think I'll try roasting them at a lower temperature next time.
Lisa Morgan
[email protected]This salad is a bit too sweet for my taste. I think I'll try using a different dressing next time.
Darren Lee
[email protected]I'm not a big fan of sweet potatoes, but I really enjoyed this salad. The chutney dressing really helped to balance out the sweetness.
Calum Shadow
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Fawziyhe SAMARA
[email protected]The warm chutney dressing really makes this salad special. It's the perfect balance of sweet and tangy.
Ujjol Hosen
[email protected]I love the vibrant colors in this salad. It's so visually appealing, as well as delicious.
Fannie Mitchell
[email protected]This salad is a great way to use up leftover roasted sweet potatoes. It's also a good make-ahead dish, which is perfect for busy weeknights.
Ch Wasam
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The combination of sweet potatoes, chickpeas, and chutney is just perfect. I highly recommend it!
Sebi Ibasha
[email protected]This salad was a hit at my last dinner party! The roasted sweet potatoes were perfectly caramelized and the warm chutney dressing was so flavorful. I also loved the addition of the crunchy roasted chickpeas. Definitely a keeper!