Wednesday, November 7, 2012

Roasted Sweet Potato Salad w Cranberry Vinaigrette


One thing that has always frustrated me about Rachael Ray is that she always seems to be coming up with new recipes, but so many of them are simply tweaks of ones she has already published. Honestly, how many versions of spaghetti carbonara do you need?

Well, last night I channeled my inner Ms. Ray. I was craving the sweet potato salad that I traditionally dress with a mango vinaigrette, but wanted to give it a more autumnal flavor. I swapped the tropical fruit for seasonal cranberries, and added some chicken sausage for protein.

The results were delicious! I did find the recipe yielded a bit too much dressing though; I would suggest dressing it gradually, and being careful to avoid over-saturating your ingredients. If you have dressing left over you could always use it to dress a traditional green or spinach salad.

I apologize about the photo quality of this one... the lighting wasn't agreeing with me. This one is tastier than it looks, promise!
Roasted Sweet Potato Salad with Cranberry Vinaigrette

for salad: 
4 medium sweet potatoes, peeled and diced 
4 tbs. olive oil 
1 tsp. salt 
1 tsp. pepper 
1/2 tsp. cumin or garam masala 
2 tsp. curry powder
1 tsp. cinnamon 
1 package chicken apple sausage, sliced
 1/2 cup raw walnut pieces  
1/2 large red onion, diced 
1 cup thinly sliced celery 
2 cups baby spinach, chopped

for dressing:  
1 cup fresh cranberries 
1/4 cup apple cider vinegar 
3 tbs. maple syrup or raw honey
2 tbs. dijon 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. 

Cook sausage in a skillet over medium heat until brown. Set aside to cool. 

Lower heat and add walnuts to pan to toast. Put in a large bowl with remaining salad ingredients. Add cooled sausage and sweet potatoes when they are done. 

For dressing, combine all ingredients in a small saucepan and simmer over low heat, until flavors are melded. 

Drizzle dressing over salad and toss to coat.

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