4medium-size sweet potatoespeeled and cut into 1-inch cubes
1Tbspfinely chopped fresh rosemary
1tspground black pepper
1/2cupchopped scallionsgreen and white parts
1/2cupjarred roasted sweet pepperschopped
1/2cuproasted pumpkin seedswithout the hulls
Roasted Sweet Potato Salad Dressing
1/3cupregular or sweet mango chutneynot hot
2garlic clovesfinely minced or grated
Roasted Sweet Potato Salad
To make the salad, preheat the oven to 425 degrees.
Mix the sweet potatoes with the olive oil on a large baking pan or cookie sheet and toss to combine. Make sure that the sweet potatoes are evenly covered with olive oil.
In a small bowl, combine the rosemary, salt, pepper, cumin, and ginger. Stir to combine.
Sprinkle evenly over the sweet potatoes and toss to combine. Spread the sweet potatoes out in a single layer and bake until the potatoes are fork-tender and golden brown, which should take about 20-25 minutes. Do not overcook the sweet potatoes, you want them to be still firm enough so they will stand up in the salad.
Meanwhile, add the cranberries, scallions, and red pepper to a small bowl and mix well. Set aside.
To make the dressing, combine the balsamic vinegar, mango chutney, Dijon mustard, honey, garlic and olive oil in a mason jar and shake well. Or you can combine everything in a small bowl and whisk until all the dressing ingredients are combined.
To assemble the salad, put the roasted sweet potatoes in a large bowl, add the cranberries, scallions, roasted red pepper and half of the dressing. Toss carefully and taste. Add additional salt and pepper if needed, and more salad dressing if you like. Sprinkle with the toasted pumpkin seeds. Serve warm or cold. Enjoy!