Roasted Sweet Potato Salad With Chutney Vinaigrette Recipe - 华体会体育推荐

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

Active:20 mins

Total:40 mins

Serves:6 servings

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3largesweet potatoes, peeled and cut into 1-inch chunks
3tablespoonsolive oil
1teaspoonsalt
1teaspooncumin
1teaspoonground ginger
3tablespoonsbalsamic vinegar
2 1/2tablespoonsmango chutney
1tablespoonDijon mustard
1tablespoonhoney
1mediumgarlic clove, minced (about 1 teaspoon)
2tablespoonsolive oil
1/2cupdried cranberries
1cupchopped scallions, white and green parts
1/2cupsliced almonds, toasted

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

Nutrition Facts
Servings: 6
Amount per serving
Calories	296
% Daily Value*
Total Fat14g	18%
Saturated Fat 2g	8%
Cholesterol0mg	0%
Sodium462mg	20%
Total Carbohydrate41g	15%
Dietary Fiber 6g	20%
Total Sugars 24g
Protein4g
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.)

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