Ultimate Sweet Potato Salad
A delightful salad that combines roasted sweet potatoes with feta cheese, cranberries, and a tangy dressing, perfect for any occasion.
Ingredients
For the salad base
- 3 large sweet potatoes, peeled and cut into ¾-inch cubes Roasted for enhanced sweetness
- 1 small red onion, halved and thinly sliced
- ½ cup dried cranberries For sweetness and color
- ½ cup crumbled feta cheese For creaminess and saltiness
- ¼ cup fresh parsley, chopped For freshness
For the dressing
- 2 tablespoons Extra-Virgin Olive Oil Adds rich flavor
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Apple Cider Vinegar Tangy and refreshing
- 1 tablespoon Dijon Mustard For a hint of spice
- 1 tablespoon Honey For natural sweetness
- ½ teaspoon Ground Cumin Warm and earthy flavors
- ¼ teaspoon Paprika Adds a smoky taste
Instructions
Preparation
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Toss the cubed sweet potatoes in a large bowl with olive oil, salt, and pepper until they are well coated.
- Spread the sweet potatoes onto the prepared baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.
Dressing
- While the sweet potatoes are roasting, whisk together apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika in a large bowl.
- Gradually add olive oil while whisking to emulsify the dressing.
Combine
- Allow the sweet potatoes to cool for about 10 minutes.
- In a large mixing bowl, combine the warm sweet potatoes with sliced red onion, dried cranberries, and chopped parsley.
- Pour the dressing over the salad mixture and toss gently.
- Fold in the crumbled feta cheese.
- Taste and adjust seasoning if necessary.
- Serve the salad slightly warm or refrigerate for up to 3 days.
Notes
For best results, cut sweet potatoes into uniform cubes and let cool before mixing. Good for potlucks, picnics, and as a side dish.