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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Autumn Salad
- This recipe was entered in the contest for Your Best Sweet Potato Recipe
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.