Monday, July 28, 2014
Roasted Sweet Potato Salad with Mango Vinaigrette (Recipe Revisit)
I can't even tell you how many times I've made this salad. It's gotten to the point that I can throw it together without measuring or thought, and I've often adapted it for different occasions and seasons (it's delicious with a cranberry-based dressing too).
You can tinker with the elements here, though I would definitely recommend including something crunchy like the celery and nuts. You can run the dressing through a blender or food processor if you want it smooth, but I usually just mash it up. A few stray chunks of mango in there taste good and add even more color!
I forgot the cilantro this time but the salad was still delicious.
Roasted Sweet Potato Salad with Mango Vinagrette (Recipe Revisit)
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 (you can use less if you don't want a strong curry flavor)
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
3 tbs. dijon mustard
1 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.