Roasted Sweet Potato Salad With Warm Chutney Dressing Recipes

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ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING



Roasted Sweet Potato Salad With Warm Chutney Dressing image

This is originally from Sara Moulton, with a few changes for personal taste preference. We had this today with our Easter dinner and it was the hit of the day!

Provided by flower7

Categories     Yam/Sweet Potato

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 16

3 -3 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon salt, plus more as needed
1 teaspoon fresh ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 cup raw green pumpkin seeds (pepitas)
1 teaspoon olive oil
1 cup dried cranberries
1 cup chopped scallion (green and white)
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Steps:

  • Preheat oven to 425°F.
  • In a large bowl, toss the potatoes with the 3 Tbsp olive oil, salt, pepper, cumin and ginger. Tip into a lightly greased roasting pan and spread into one layer. Bake until the potatoes are fork-tender and golden brown, about 25 to 35 minutes.
  • Meanwhile, add the pumpkin seeds to a cold skillet and cook over low heat, stirring, until toasted. Transfer the seeds to a small bowl, toss with 1 tsp olive oil and season with salt and pepper. Set aside.
  • Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heating on low until just lightly bubbling. Remove from heat and whisk in the olive oil.
  • Assemble salad by gently tossing the roasted potatoes with the cranberries and scallions. Add about half the dressing, or enough to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Nutrition Facts : Calories 342.4, Fat 16.6, SaturatedFat 2.5, Sodium 433.4, Carbohydrate 44.7, Fiber 6.7, Sugar 14.2, Protein 5.7

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING



Roasted Sweet Potato Salad with Black Beans and Chili Dressing image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeno
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro

Steps:

  • Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  • Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
  • Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING



ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING image

Categories     Potato

Yield 8

Number Of Ingredients 19

Salad:
4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper
Dressing:
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Steps:

  • Make the Salad: Preheat oven to 425 degrees F. In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside. Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil. Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

ROASTED SWEET POTATO SALAD



Roasted Sweet Potato Salad image

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

4 cups cubed peeled sweet potatoes
1 tablespoon olive oil
1/2 cup chopped walnuts, toasted
1/3 cup dried cherries, chopped
1/4 cup minced fresh parsley
2 tablespoons reduced-fat mayonnaise
4-1/2 teaspoons white vinegar
1 tablespoon honey
1/2 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

  • Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED SWEET POTATO SALAD



Roasted Sweet Potato Salad image

Make and share this Roasted Sweet Potato Salad recipe from Food.com.

Provided by katie in the UP

Categories     Yam/Sweet Potato

Time 1h10m

Yield 7 serving(s)

Number Of Ingredients 12

2 lbs large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 large red pepper, cut in large chunks
8 green onions, chopped, both white and green
1/2 cup minced parsley
1/4 cup minced fresh cilantro
1/3 cup olive oil
1/4 cup lime juice
4 teaspoons chili powder
salt and pepper
3/4 teaspoon cumin
1 dash cayenne pepper

Steps:

  • In a large bowl, toss potatoes with oil.
  • Place on large jelly roll pan and bake at 400 degrees for 30 to 40 minutes or until potatoes are tender, stirring twice.
  • Cool for 10 minutes.
  • In same large bowl, combine red pepper, onions, parsley and cilantro.
  • Add cooled potatoes.
  • In a small bowl combine dressing ingredients and whisk.
  • Drizzle over potato mixture and toss to coat.
  • Serve room temperature.

Nutrition Facts : Calories 258.3, Fat 14.6, SaturatedFat 2, Sodium 103.8, Carbohydrate 30.7, Fiber 5.6, Sugar 7.1, Protein 3

ROASTED SWEET POTATO SALAD WITH LIME DRESSING



Roasted Sweet Potato Salad with Lime Dressing image

The sweet, mellow flavor of roasted sweet potatoes and onions combines nicely with this ginger and lime salad dressing!

Provided by sueb

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h50m

Yield 8

Number Of Ingredients 9

2 large sweet potatoes, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch pieces
1 tablespoon oil
1 (15 ounce) can garbanzo beans, drained
1 large tomato, cut into 1/4-inch pieces
½ cup chopped fresh cilantro
2 tablespoons minced fresh ginger root
1 lime, juiced
1 clove garlic, minced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine sweet potatoes and onion in a large bowl. Add oil and toss to coat. Spread onto a large baking sheet.
  • Bake in the preheated oven until crisp-tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
  • While the vegetables are cooling, combine garbanzo beans, tomato, and cilantro in a large bowl. Combine ginger, lime juice, and garlic in a small bowl.
  • Add cooled vegetables to the garbanzo bean mixture, pour lime dressing over top, and toss to combine. Chill in the refrigerator until flavors have combined, about 1 hour.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 34.8 g, Fat 2.3 g, Fiber 5.9 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 170.7 mg, Sugar 6.3 g

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

Are you sick of all the too sweet sweet potato recipes? This salad is hearty enough for a main dish but is not loaded with sugar or butter.

Provided by Chicken

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 11

6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
½ cup mayonnaise
¼ cup Dijon mustard
⅓ cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2 green onions, finely chopped
1 red onion, finely chopped

Steps:

  • Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
  • Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 70.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 9.8 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 390.3 mg, Sugar 12 g

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

"I love sweet potatoes, so I'm always trying to come up with new ways to serve them. A few years ago, I was craving potato salad but only had sweet potatoes on hand. This is the result," shares Lisa Huff of Birmingham, Alabama.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 large sweet potato, peeled and cubed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons chopped green onion
1 tablespoon real bacon bits

Steps:

  • Place sweet potato in a small baking dish coated with cooking spray. Bake, uncovered, at 450° for 20-25 minutes or until tender. , Meanwhile, in a small serving bowl, combine the oil, vinegar, dill, salt, garlic powder and pepper. Add sweet potato and toss to coat; sprinkle with onion and bacon.

Nutrition Facts : Calories 233 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.

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Top Asked Questions

How to cook sweet potatoes for salad?
Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
What are the ingredients in the sweet potato salad recipe?
Ingredients 1 4 cups cubed peeled sweet potatoes 2 1 tablespoon olive oil 3 1/2 cup chopped walnuts, toasted 4 1/3 cup dried cherries, chopped 5 1/4 cup minced fresh parsley 6 2 tablespoons reduced-fat mayonnaise 7 4-1/2 teaspoons white vinegar 8 1 tablespoon honey 9 1/2 teaspoon grated lime zest 10 1/4 teaspoon salt More ...
How do you make salad dressing with roasted potatoes?
Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil. Assemble salad by gently tossing the roasted potatoes with the red pepper mixture.
How to make sweet potato salad with black beans?
Add the black beans, green onions, red pepper, corn, and cilantro to a large bowl and set aside. Then, whisk together the honey Dijon dressing in a separate bowl. Once roasted, add the sweet potatoes to the bowl with the veggies and toss everything together with the dressing. Taste the sweet potato salad and adjust seasonings as needed.

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