This sweet and savory take on a traditional potato salad is a welcome addition at any fall picnic or meal. For added crunch, mix in chopped apples or pomegranate seeds.
It is also a great make-ahead dish for Thanksgiving. It can be served warm, chilled, or at room temperature.
1 sweet potato, sliced into 1-inch cubes (about 2 cups)
1 small winter squash, sliced into 1-inch cubes (about 2 cups)
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
1/2 green pepper, seeded and chopped
1/3 cup dried sweetened cranberries
2 tablespoons chopped fresh Italian parsley
1 scallion, thinly sliced
Preheat the oven to 400 degrees.
Lightly coat a foil-lined, rimmed baking sheet with nonstick cooking spray. Top with the sweet potato and squash. Drizzle with the olive oil, sprinkle with salt and pepper, and stir to combine. Evenly distribute the mixture on the baking sheet. Roast for 15 to 25 minutes, or until the vegetables are tender and slightly charred, stirring every 10 minutes.
Meanwhile, in a bowl, combine the vinegar, brown sugar, and mustard. Slowly whisk in the extra-virgin olive oil to incorporate (or put into a jar and shake well).
In a bowl, combine the green pepper, cranberries, parsley, and scallion. Add the sweet potato mixture and stir gently to combine. Drizzle enough dressing over the salad to lightly coat and stir gently to combine. Season with salt and pepper.
Make with all sweet potatoes or all squash if desired.
If you don’t have a scallion, substitute red onion.
If you like green pepper, substitute celery.
Add golden raisins for added flavor.