Roasted Sweet Potato Salad with Warm Mango Chutney
- 4 medium-sized sweet potatoes or garnet yams, peeled and cut into 1-inch pieces
- 5 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 cup toasted walnuts (see directions below)
- 1 cup dried cranberries
- 1 cup chopped scallions (green and white)
- crumbled Capriole goat cheese for garnish (optional)
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
Directions
Heat oven to 350°F. Spread walnuts in a single layer on a baking sheet and cook for 8-10 minutes, checking frequently. Allow to cool, and then coarsely chop. Turn oven up to 425°F for the potatoes.
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.
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 cranberries, walnuts, and scallions. Add enough of the dressing to coat and garnish with crumbled Capriole goat cheese on top. Serve with extra dressing on the side.
Adapted from Devon Delaney recipe on the Food Network website