Warm Steak And Sweet Potato Salad With Orange Chutney Dressing Recipes

Steps:

• 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.

Steps:

• In a large pot fitted with a steamer basket, steam the sweet potatoes in batches until just tender, 12 to 15 minutes per batch. Transfer them to a large bowl and let cool to room temperature.
• Meanwhile, in a small bowl, make the Orange-Maple Dressing by whisking the olive oil, maple syrup, orange juice, vinegar, ginger, nutmeg and salt.
• Add the green onions, parsley, pecans and raisins to the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until ready to serve.

Steps:

• Preheat oven to 425°F.
• In a large bowl, toss the potatoes with the 3 Tbsp olive oil, salt, pepper, cumin and ginger. Tip into a lightly greased roasting pan and spread into one layer. Bake until the potatoes are fork-tender and golden brown, about 25 to 35 minutes.
• Meanwhile, add the pumpkin seeds to a cold skillet and cook over low heat, stirring, until toasted. Transfer the seeds to a small bowl, toss with 1 tsp olive oil and season with salt and pepper. Set aside.
• Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heating on low until just lightly bubbling. Remove from heat and whisk in the olive oil.
• Assemble salad by gently tossing the roasted potatoes with the cranberries and scallions. Add about half the dressing, or enough to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.