Description
A vibrant and healthy Sweet Potato Salad featuring roasted sweet potatoes and red onions, tossed with a tangy homemade dressing, dried cranberries, crumbled feta, and fresh parsley. This salad is perfect as a flavorful fall side dish or a satisfying, nutritious lunch option.
Ingredients
Scale
Main Ingredients
- 3 large sweet potatoes, peeled and cubed (about 2 lb.)
- 1 small red onion, thinly sliced into half moons
- 2 tbsp. extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta
- 1/4 cup freshly chopped parsley
Dressing
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- 1/2 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F. On a large rimmed baking sheet, toss together the peeled and cubed sweet potatoes with thinly sliced red onion and 2 tablespoons of extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper.
- Roast Sweet Potatoes and Onions: Spread the sweet potatoes and onions evenly on the baking sheet in a single layer. Bake in the preheated oven until the sweet potatoes are tender and slightly caramelized, about 20 minutes. Remove from oven and let cool for 10 minutes before transferring to a large mixing bowl.
- Make the Dressing: In a small bowl or medium liquid measuring cup, whisk together apple cider vinegar, Dijon mustard, honey, ground cumin, and ground paprika. Gradually drizzle in the 1/4 cup extra-virgin olive oil while whisking constantly to emulsify the dressing. Season with salt and black pepper to taste.
- Combine Salad: Pour the dressing over the roasted sweet potatoes and red onions in the large bowl. Add the dried cranberries, crumbled feta cheese, and freshly chopped parsley. Toss gently to combine all ingredients evenly.
- Serve: Enjoy the sweet potato salad warm or at room temperature as a delicious side dish or a wholesome lunch option.
Notes
- This sweet potato salad, accented with tangy feta and sharp dried cranberries, is an excellent fall side dish and also makes a great make-ahead lunch.
- For best texture, slice the red onion thinly to prevent overpowering the salad.
- Feel free to adjust the sweetness by varying the honey amount to suit your taste.
- This salad can be served warm shortly after roasting or chilled for a refreshing cold option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 298
- Sugar: 15 g
- Sodium: 496 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 11 mg
