Ultimate Sweet Potato Salad
A delightful, colorful salad featuring roasted sweet potatoes, crispy red onions, dried cranberries, and creamy feta cheese, dressed with a tangy honey mustard vinaigrette.
Ingredients
For the Salad
- 3 large sweet potatoes, peeled and cut into ¾-inch cubes
- 1 small red onion, halved and thinly sliced
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey Substitute with maple syrup for vegan option.
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ cup extra-virgin olive oil Plus 2 tablespoons for roasting sweet potatoes.
For Roasting
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Prepare the sweet potatoes by tossing the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and ½ teaspoon pepper until evenly coated.
Roasting
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
Dressing Preparation
- While the sweet potatoes are roasting, make the dressing by whisking together 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, ½ teaspoon of ground cumin, and ¼ teaspoon of paprika in a small bowl.
- Slowly drizzle in ¼ cup of olive oil while whisking constantly until the dressing is smooth and emulsified.
Cooling and Assembling
- Let the roasted sweet potatoes cool for about 10 minutes.
- In a large bowl, gently combine the sweet potatoes with the sliced red onion, dried cranberries, and chopped parsley.
- Pour the dressing over the mixed ingredients and toss everything together carefully.
- Add the crumbled feta last, folding it in gently.
Serving
- Taste the salad and adjust seasoning with additional salt, pepper, or vinegar if needed.
- Serve immediately or refrigerate for up to 3 days.
Notes
For added crunch, consider adding nuts like walnuts or pecans. You can also add cooked quinoa for extra protein. Substitute feta with goat cheese for a tangier flavor.