Sweet Potato and Mango Salad

This tasty salad is great any time of year. Looking for something to accompany turkey or chicken salad? Or a topping for grilled chicken or sausage? Here’s your match!


For Salad:

  • 3 tbsp dried cranberries
  • 1/2 c fresh or frozen mango cubes
  • 1/4 tsp salt
  • 1 tbsp pumokin seed oil/ vegetable oil
  • 2 medium sweet potatoes, peeled and cubed to yield 1 lb

For Dressing:

  • 1/4 tsp toasted ground cumin
  • 1/4 c orange juice
  • 3 tbsp Major Greys hot mango chutney
  • 1 tsp Dijon Mustard
  • 2 tbsp chopped scallion

Cooking Process

  1. Line sheet pan with parchment paper. Preheat oven to 400F.
  2. In medium bowl toss aweet potato cubes with oil and salt. Spread onto sheet and roast approx. 20 minutes or until sodt but still holding shape. Remove from oven and cool.
  3. Whisk all dressing ingredients together and toss with potatoes.
    Fold in mango and cranberries. Toss salad again gently before serving.
  4. Optional : Top each portion with 1 tsp mixture of chopped pecans and pumpkin kernels.

Sweet Potato and Mango Salad
Bon Apetite!

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Sweet Potato and Mango Salad