Tangy Sweet Potato and Mango Salad
Looking for a tasty salad? Great any time of year this Tangy Sweet Potato and Mango Salad was made by a registered dietitian from The Academy of Nutrition and Dietetics Food & Culinary Professionals Section. Looking for something to accompany turkey or chicken salad? Or a topping for grilled chicken or sausage? You’ve found your match!
Preparation Time: 30-45 minutes
2 medium Sweet Potatoes, peeled and cubed to yield 1 lb.
1 tbsp. Pumpkin Seed Oil or vegetable oil
¼ tsp. salt
½ c. fresh or frozen mango cubes
3 tbsp. dried cranberries
¼ c. orange juice
3 tbsp. Major Grey’s Hot Mango Chutney
1 tsp. Dijon Mustard
2 tbsp. chopped scallion
¼ tsp. toasted ground cumin
Preheat oven to 400 F. Line sheet pan with parchment paper. In medium bowl toss sweet potato cubes with oil and salt. Spread onto sheet pan and roast approx.20 min or until soft but still holding shape. Remove from oven and cool.
Whisk all dressing ingredients together and toss with potatoes.
Fold in mango and cranberries. Toss salad gently in dressing again before serving
Optional serving suggestion: Top each portion with 1 tsp. mixture of chopped pecans and pumpkin kernels
PER SERVING: 100 Calories, 3g fat (30 Calories from fat), 17g Carbohydrate, 2g dietary fiber, 2g protein, 5g Saturated fat, 0mg cholesterol, 100mg sodium