ROASTED SWEET POTATOE SALAD WIH CHUTNEY DRESSING
Steps:
- Directions 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.
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KAREN TRIPURA
[email protected]This salad was a bit too sweet for my taste. Next time, I'll use less chutney dressing.
Sufian Ahmed
[email protected]I didn't have any chutney on hand, so I used a store-bought mango salsa instead. It worked great!
Semi Masete semi
[email protected]I made this salad exactly as written, and it turned out perfectly. The roasted sweet potatoes were tender and caramelized, and the dressing was perfectly balanced.
tosin isaac
[email protected]The chutney dressing is a game-changer. It's sweet, tangy, and herbaceous all at once. I could eat it on anything!
Tonia
[email protected]This roasted sweet potato salad was a delight! The combination of sweet potatoes, tangy chutney dressing, and crunchy nuts was incredible. I loved the contrast of textures and flavors. I served it as a side dish at a recent dinner party, and it was a