Author Notes
This is my favorite recipe for an autumn picnic. Eaten on a crisp sunny day, preferably surrounded by autumn leaves, it's warmly spiced, fresh, nutty, and nutritious. And it's got a nice balance of the bitter with the sweet, just like autumn itself. —Abra Bennett
Ingredients
-
2 pounds
sweet potatoes, peeled and diced
-
1 tablespoon
olive oil
-
1/2 cup
cilantro, chopped
-
4
green onions, sliced
-
1
small sweet red pepper, diced
-
1/2 cup
radicchio, chopped
-
1/2 cup
pecan bits, toasted
-
1/3 cup
raisins (Trader Joe's 3 raisin mix is great here)
-
1/3 cup
walnut oil
-
2 tablespoons
lime juice, or a little more to taste
-
1 tablespoon
maple syrup, or a little more to taste
-
1 teaspoon
ancho chile powder
-
salt and pepper to taste
Directions
-
Heat oven to 450°. Spread the diced sweet potatoes on a foil-covered baking sheet, drizzle with the olive oil, toss to combine, and roast until the cubes are just tender and lightly caramelized, about 25-30 minutes. Let cool.
-
In a large bowl, combine cilantro, green onions, red pepper, radicchio, pecans, and raisins.
-
In a small bowl combine walnut oil, lime juice, maple syrup, ancho chile powder, and salt and pepper. Whisk to blend, then toss this dressing with the contents of the large bowl.
-
Gently add roasted sweet potatoes and stir to combine. Taste and adjust with additional lime juice or maple syrup until you have a balance of sweet and sour that suits you. Let the salad rest at room temperature for 30 minutes to allow the flavors to combine.
See what other Food52ers are saying.