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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