Wednesday, November 7, 2012
Roasted Sweet Potato Salad w Cranberry Vinaigrette
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
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
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.