Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing
Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing takes approximately 45 minutes from beginning to end. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 212 calories. For 91 cents per serving, you get a salad that serves 8. 4636 people were glad they tried this recipe. Head to the store and pick up salt, black pepper, olive oil, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Joanne Eats Well with Others. With a spoonacular score of 91%, this dish is super. Try Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing, Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa, and Sweet Potato & Apple Salad with Chipotle Lime Dressing for similar recipes.
Servings: 8
Ingredients:
1 tsp adobo sauce (from chile)
1/2 tsp freshly ground black pepper
1 chipotle chile, minced (about 1 tbsp)
3/4 cup fresh or frozen cranberries
1/4 cup fresh cilantro, minced
2 tsp honey
3 tbsp olive oil, divided
1/2 cup pepitas
3/4 tsp salt
3/4 cup chopped scallions
2 1/2 lb sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup water
Equipment:
baking sheet
oven
sauce pan
frying pan
food processor
Cooking instruction summary:
Preheat oven to 450.Toss the sweet potatoes with 2 tbsp olive oil, salt, and black pepper. Arrange on a parchment-lined baking sheet in a single layer. Bake for 20-30 minutes or until tender, stirring after 15 minutes.For the dressing, place the remaining tbsp of olive oil, cranberries, water, honey, chipotle, and adobo sauce in a saucepan. Place pan over medium-low heat and bring to a boil. Cover, reduce the heat, and cook for 10 minutes or until the cranberries pop, stirring occasionally. Remove from the heat. Mash with a fork until chunky or puree in a food processor.Toast the pepitas in a medium skillet until lightly browned.Toss together the roasted sweet potatoes, pepitas, scallions, cilantro, and dressing. Season to taste with salt and pepper.
Step by step:
1. Preheat oven to 450.Toss the sweet potatoes with 2 tbsp olive oil, salt, and black pepper. Arrange on a parchment-lined baking sheet in a single layer.
2. Bake for 20-30 minutes or until tender, stirring after 15 minutes.For the dressing, place the remaining tbsp of olive oil, cranberries, water, honey, chipotle, and adobo sauce in a saucepan.
3. Place pan over medium-low heat and bring to a boil. Cover, reduce the heat, and cook for 10 minutes or until the cranberries pop, stirring occasionally.
4. Remove from the heat. Mash with a fork until chunky or puree in a food processor.Toast the pepitas in a medium skillet until lightly browned.Toss together the roasted sweet potatoes, pepitas, scallions, cilantro, and dressing. Season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
