Friday, October 24, 2008

Roasted Yam Salad w/ Warm Chutney Vinaigrette

Yuck or Yum?
With Halloween and Thanksgiving around the corner I wanted to share a salad/side dish that I think is absolutely perfect for this time of year. Roasted yams, cranberries, scallions, pumpkin seeds and some red pepper, awesome (no?). It seems that pumpkins, squash, yams and sweet potato dishes abound in the fall and this is a great alternative to Grandma Mildred's Sweet Potatoes with Marshmallows. This dish is an adaptation of a sweet potato recipe from Sarah Mouton and a fall menu she put together with one of my favorite chefs-Cory Schrieber (founder of Wildwood Restaurant in Portland, Oregon).
The above photo was taken at a company Halloween party and this is merely a serving suggestion ; )......(If you are having the Addams Family over for dinner).

Roasted Yams w/Warm Chutney Vinaigrette

  • 5-6 medium-sized yams, peeled and cut into 1-inch pieces
  • olive oil
  • 1 tablespoon+ finely chopped fresh rosemary
  • 1 kosher salt to taste
  • black pepper to taste
  • 1 teaspoon ground cumin
  • 1teaspoon 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


  • 6 tablespoons balsamic vinegar
  • 1/3 cup mango chutney
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 3 garlic cloves, minced
  • 1/4 cup olive oil


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.

The above photo is just a serving suggestion and the kids might actually love it. If you are headed to a dinner party you might sex this up and not take the Jack-o-lantern serving dish.


Jan said...

K.... I have to be blunt... I love your blog.... excellent ideas.... BUT this one was absolutely disgusting! sorry... I had to be honest. :(

Norm Schoen said...

This was for a party...I have taken this to many events and the salad is wonderful - sans vomiting pumpkin ; )