Roasted Sweet Potato Salad with Warm Mango Chutney Dressing

Sweet Potatoes, peel, cut into 1" cubes 4 medium sized

Olive Oil 5 tablespoons

Fresh Rosemary, finely chopped 1 tablespoon

Salt 1 teaspoon

Black Pepper 1 teaspoon

Ground Cumin ½ teaspoon

Ground Ginger ½ teaspoon

Pumpkin Seeds, raw and green 1 cup

Dried Cranberries 1/2 cup

Chopped Scallions 1 cup

Roasted Red Bell Peppers, julienne 1 cup

Method:

Preheat a roasting pan in a 425 degrees oven.

Combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin, and ginger and mix well

Add to the roasting pan and spread evenly across the bottom. Roast for appx. 15-20 minutes until light golden brown and al dente.

While roasting add the remaining 2 tablespoons of olive oil in a skillet over medium-high heat and add the pumpkin seeds and cook, stirring, until toasted. Season with salt and pepper an set aside until ready to serve.

When the potatoes are ready remove from the oven and let sit for 15 minutes to cool slightly. Add to a mixing bowl with the cranberries, scallions, and red pepper.

Add the desired amount of vinaigrette to your preference and mix well.

Serve as desired.

For The Dressing

Balsamic Vinegar 6 tablespoons

Mango Chutney. Major Grey's 1/3 cup

Dijon Mustard 2 tablespoons

Honey 2 tablespoons

Garlic Cloves 2 minced

Olive Oil ¼ cup

Method:

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.

Note:

This recipe lends itself to a variety of additions such as arugula or other greens, nuts, pomegranate seeds, cheese and more. Be creative and have fun.