Roasted Sweet Potato Salad with Chutney Dressing

Roasted Sweet Potato Salad with Chutney Dressing
Yield: 10 servings

Ingredients:
Salad:
6 Each Sweet potatoes, peeled and cut into 1-inch Pieces
5 TBS Olive Oil
1 TBS Rosemary,fresh, finely chopped
1 TSP Salt, Plus more as needed
1 TSP Black Pepper, plus more as needed.
1/2 TSP Cummin, Ground
1/2 TSP  Ginger, Ground
1 Cup Raw Pepitas, also known as green pumpkin seeds
1 Cup Cranberries dried
1 Cup Scallions, Chopped (green and white)
1Cup Red pepper, roasted and cut julienne

Dressing:
6 TBS Balsamic Vinger
1/3 Cup Mango, cut to a small dice
2 TBS Dijon mustard
2 TBS Honey
2 CLoves Garlic, minced
1/4 Cup Olive Oil

Method of preparation:
Salad:
Step 1) Preheat oven to 425
Step 2) in a roasting pan, combine the potatoes, 3 TBS of the olive oil, Rosemary  Salt, Pepper, Cummin and ginger. Stir to combine and bake until the potatoes are fork tender and golden brown, about 25-30 minutes.
Step 3) Heat remaining 2 TBS olive oil in a skillet over medium - high heat. add the pumpkin seeds and coo, stirring, until toasted.
Step 4) Transfer the seeds to a plate and season with salt and pepper
Step 5) in a small bowl, combine the cranberries, scallions, and red pepper and set aside.
Dressing:
Step 1) Prepare the dressing by combining all ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
Step2) Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seed. serve with extra dressing on side.