Roasted Sweet Potato Salad With Chutney Vinaigrette Recipe

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Jennifer Segal

This roasted sweet potato salad, adapted from Devon Delaney, is a welcome change from all those overly sweet holiday sweet potato recipes. Serve it warm as a side dish.

Recipe Facts

Active: 20 mins
Total: 40 mins
Serves: 6 servings

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Ingredients

  • 3 large sweet potatoes, peeled and cut into 1-inch chunks

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1 teaspoon cumin

  • 1 teaspoon ground ginger

  • 3 tablespoons balsamic vinegar

  • 2 1/2 tablespoons mango chutney

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 1 medium garlic clove, minced (about 1 teaspoon)

  • 2 tablespoons olive oil

  • 1/2 cup dried cranberries

  • 1 cup chopped scallions, white and green parts

  • 1/2 cup sliced almonds, toasted

Directions

  1. Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss sweet potatoes with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.

  2. Meanwhile, combine vinegar, chutney, mustard, honey, garlic, and olive oil in a medium bowl and whisk to combine.

  3. Let potatoes cool slightly, then toss them with the cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature.

Nutrition Facts (per serving)
296 Calories
14g Fat
41g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 296
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 462mg 20%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 20%
Total Sugars 24g
Protein 4g
Vitamin C 22mg 110%
Calcium 83mg 6%
Iron 2mg 10%
Potassium 585mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)