🍠Pradeep’s Yam & Sweet Potato Harvest Salad

A cozy, autumnal salad featuring caramelized root vegetables, crunchy pumpkin seeds, bright peppers, and a tangy, balanced dressing—perfect as a hearty side or light main.

📝 Ingredients

🍠 Roasted Root Vegetables

• 10 medium yams & sweet potatoes, peeled and cut into 1″ cubes
• 2 cups julienned roasted red peppers
• 3 Tbsp olive oil (for roasting)
• 1 Tbsp finely chopped fresh rosemary

🌶️ Salad Mix-ins

• 1 cup dried cranberries
• 1 cup chopped scallions

🥄 Toasted Seeds

• ¾ cup raw green pumpkin seeds (pepitas)
• 2 Tbsp olive oil (for toasting)
• Salt & pepper, to taste

🧴 Dressing

• 6 Tbsp balsamic vinegar
• ⅓ cup mango chutney
• 2 Tbsp Dijon mustard
• 2 Tbsp honey
• 2 garlic cloves, minced
• ¼ cup olive oil
• Optional: 1–2 Tbsp apple cider vinegar for extra tang

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👩‍🍳 Directions

1️⃣ Roast the Vegetables

Preheat oven to 425 °F. Toss yams and sweet potatoes with 3 Tbsp olive oil, 2 Tbsp rosemary, salt, pepper, cumin, and ginger. Spread in a single layer on a baking sheet. Roast 25–30 minutes, flipping halfway through, until fork-tender and golden brown (this maximizes caramelization) 

2️⃣ Toast the Pumpkin Seeds

Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add pumpkin seeds and toast, stirring frequently, until lightly browned. Transfer to a plate and season with salt and pepper.

3️⃣ Make the Dressing

Blend balsamic vinegar, mango chutney, Dijon mustard, honey, garlic, and olive oil until smooth.
Alt-method: Gently heat vinegar mixture in a saucepan and whisk in olive oil off-heat until creamy.
Tip: Add 1–2 Tbsp apple cider vinegar for extra brightness.

4️⃣ Assemble the Salad

In a large bowl, combine the warm roasted vegetables (allow ~5 minutes to cool), red peppers, cranberries, and scallions.

Adding dressing while the veggies are warm helps flavors meld without wilting — especially if using fresh herbs or greens .

5️⃣ Dress & Finish

Drizzle with dressing and toss gently to coat. Sprinkle with toasted pumpkin seeds and garnish with extra rosemary or fresh herbs if desired.

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👨‍🍳 Chef’s Notes

• Caramelization is key: Roasting vegetables in a single layer and flipping halfway deepens flavor through browning.

• Brighten the dressing: A splash of apple cider vinegar adds much-needed tang to balance sweet root veg and cranberries.

• Texture Crunch: Toasted pepitas bring a satisfying nutty crunch and richer color.

• Seasonal mix-ins: Consider adding arugula, spinach, or fresh herbs like cilantro or mint for freshness and visual contrast .

• Spice twist: Sprinkle lightly toasted cumin or cinnamon over the roasted vegetables to echo the dressing’s complexity and warmth.