ROASTED SWEET POTATO SALAD

Prep time: 15 minutes

Cook time: 30 minutes

Yield: 8 servings

Salad:
4 medium-sized sweet potatoes, peeled and cut into 1" pieces
5 T olive oil
1 T finely chopped fresh rosemary
1 tsp salt, or more as needed
1 tsp freshly ground black pepper, or more as needed
1/2 tsp ground cumin
1/2 tsp ground ginger
1 C raw pumpkin seeds (can substitute sliced almonds)
1 C dried cranberries
1 C chopped scallions (green and white)
1 C julienned roasted red pepper

Dressing:
6 T balsamic vinegar
1/3 C mango chutney
2 T Dijon mustard
2 T honey
2 garlic cloves, minced
1/4 C olive oil

Prepare the Salad:
Preheat oven to 425 degrees F
In a roasting pan, combine the potatoes, 3 T olive oil, rosemary, salt, pepper, cumin and ginger.
Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25-30 minutes.

Meanwhile, heat the remaining 2 T olive oil in a skillet over med-high heat.
Add pumpkin seeds and cook, stirring until toasted.
Transfer the seeds to a plate and season with salt and pepper.

In a small bowl, combine cranberries, scallions, and red pepper. Set aside.

Prepare the Dressing:
Combine all the ingredients, except the olive oil, in a small saucepan and heat to just starting to simmer.
Remove from heat and whisk in olive oil.

Assemble the salad by gently tossing the roasted potatoes with the red pepper mix. Add enough of the dressing to coat and garnish with the toasted pumpkin seeds. Serve warm with the extra dressing.

from Debra Lacy

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