Wednesday, May 16, 2012
Roasted Sweet Potato Salad w Mango Dressing
Yes, I posted another dish featuring mango the other evening. I just can't help myself when spring has sprung!
I have to say, this was one of the tastiest things I've concocted lately. I served it when both the sweet potatoes and dressing were still warm, but I think it would taste great cold as well.
Green onions would likely work in lieu of red, and pecans or almonds would be tasty subs as well. I used honey mustard as I had some on hand (the healthy, not sugared-up variety), but you could obviously combine dijon mustard and raw honey to the same effect. I'm thinking maple syrup would be a good sweetener as well.
I served the salad up alongside grilled salsa drumsticks, which were crazy easy and delicious.
Roasted Sweet Potato Salad with Mango Dressing
4 medium sweet potatoes, peeled and diced
4 tbs. olive oil
1 tsp. salt
1 tsp. pepper
1/2 tsp. cumin
2 tsp. curry powder
1/2 tsp. cinnamon
1/2 cup raw walnut pieces
3/4 cup dried cranberries
1/2 large red onion, diced
1 cup thinly sliced celery
2 cups baby spinach, chopped
minced cilantro, for garnish
1 ripe mango, peeled and diced
5 tbs. apple cider vinegar
4 tbs. honey mustard
3 minced garlic cloves
1/4 cup olive oil
Preheat oven to 425. Toss potatoes in a roasted pan with olive oil and seasonings. Bake for 25-30 minutes or until tender, turning a couple of times during cooking.
Toast walnuts in a skillet over low heat. Put in a large bowl with remaining salad ingredients. Add sweet potatoes when they are done.
For dressing, combine all ingredients in a small saucepan and simmer over low heat, until flavors are melded and mango softens. I sort of mashed the mango up a bit during the cooking to get rid of the chunks.
Pour dressing over salad and top with minced cilantro.