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
sweet potatoes, peeled and diced
green onions, sliced
small sweet red pepper, diced
pecan bits, toasted
raisins (Trader Joe's 3 raisin mix is great here)
lime juice, or a little more to taste
maple syrup, or a little more to taste
ancho chile powder
salt and pepper to taste
In This Recipe
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.