Tuesday, August 6, 2013

Roasted Sweet Potato Salad w Mango Dressing (Recipe Revisit)

This is still one of my favorite creations, so I couldn't resist sharing it again. It's such a perfect make-ahead dish that only tastes better with time, and yields enough servings to work for a party or provide plenty of lunches!

I spiced things up a bit this time around, swapping garam masala for cumin, and changing the ratio of honey and mustard in the dressing. The kids found it too zippy, but I was honestly making it more for myself so I'm pretty content with their verdict.

While I kept this one vegetarian today, you can add some protein with some sliced chicken sausage, bacon or other meat.
Roasted Sweet Potato Salad w 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. garam masala
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 vineger
4 tbs. dijon mustard
2 tbs. raw honey
3 minced garlic cloves
salt & pepper
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.

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