Monday, March 23, 2015

Roasted Sweet Potato and Cauliflower Salad with Chutney Balsamic Vinaigrette

It is nearing the end of winter at last, but I have a somewhat wintery salad for you.  The comforting flavors of this salad will hopefully get you through until the spring weather finally arrives.  Or maybe you already have nice weather, in which case, I recommend you make this salad anyways. 

We had a little family BBQ over the weekend.  My roommate's boyfriend cleared all the snow away so that we could get to the grill to make burgers.  We whipped up a few salads and had quite a feast.  This one packed well for my lunch today too. It is a bit on the sweet side (and I may omit the honey next go around), but it is also complex and delicious.

Roasted Sweet Potato and Cauliflower Salad with Chutney Balsamic Vinaigrette

Adapted from Serious Eats

2 large sweet potatoes, peeled and cut into small chunks
1 head cauliflower, cleaned and chopped into bite size pieces
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 teaspoon honey
1 medium garlic clove, minced (about 1 teaspoon)
2 tablespoons olive oil
2 large carrots, peeled and grated
1/2 cup dried cranberries
1 cup chopped scallions, white and green parts
1/2 cup sliced almonds, toasted

Preheat oven to 425°F. Line 2 baking sheets with aluminum foil. Toss sweet potatoes and cauliflower with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender and cauliflower browns slightly, about 30 minutes.

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

Let potatoes and cauliflower cool slightly, then toss them with the carrots, cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature (good cold too).

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