Cozy and salad are hardly words that one thinks of in the same phrase, but this salad is just that. It has roasted sweet potatoes, tangy cranberries, and a kick of chipotles with a crunch from pepitas. We paired this wonderful fall salad with a bed of spinach and a veggie sausage for an easy and fulfilling meal. One suggestion: put a little more water into the cranberry-chipotle dressing to allow the dressing to coat the potatoes more.
Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing (Cooking Light, October 2011, Mark Bittman)
2 1/2 lbs. sweet potatoes, peeled and cut into 2-inch pieces
3 Tbs. olive oil, divided
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 cup fresh or frozen cranberries
1/4 cup water
2 tsp. honey
1 (7-oz.) can chipotle chiles in adobo sauce
1/2 cup pepitas (pumpkinseeds)
3/4 cup chopped green onions
1/4 cup fresh cilantro leaves
1. Preheat oven to 450.
2. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 Tbs. oil, and sprinkle with salt and pepper; toss to coat. Bake at 450 for 30 minutes or until tender, turning after 15 minutes.
3. Place remaining 1 Tbs. oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 Tbs. Add chopped chipotle and 1 tsp. adobo sauce to pan (reserve remaining chiles and sauce for another use). Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or fork until chunky.
4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.
5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.
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