Roasted Sweet Potato Salad With Chutney Vinaigrette Recipe

Updated March 11, 2019

2012-10-24-sweet-potato-salad-chutney-dressing-edit.jpg — 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 Details

Roasted Sweet Potato Salad With Chutney Vinaigrette Recipe

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

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.

Potato Salad

Nutrition Facts (per serving)
296	Calories
14g	Fat
41g	Carbs
4g	Protein

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.