Description
This Sweet Potato Salad is a vibrant and nutritious dish featuring tender roasted sweet potatoes and red onions tossed with a tangy apple cider vinegar dressing, dried cranberries, creamy feta, and fresh parsley. Perfect as a cozy fall side or a flavorful lunch option, it combines sweet, savory, and tart flavors in every bite.
Ingredients
Scale
Vegetables
- 3 large sweet potatoes, peeled and cubed (about 2 lb.)
- 1 small red onion, thinly sliced into half moons
Dressing
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- 1/2 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/4 c. extra-virgin olive oil
Add-ins
- 1/2 c. dried cranberries
- 1/2 c. crumbled feta
- 1/4 c. freshly chopped parsley
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the peeled and cubed sweet potatoes along with the thinly sliced red onion in 2 tablespoons of extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper to taste.
- Roast Sweet Potatoes and Onions: Spread the sweet potatoes and onions evenly in a single layer on the baking sheet. Bake in the preheated oven until the sweet potatoes are tender and slightly caramelized, about 20 minutes. Once done, let them cool for 10 minutes, then transfer them to a large bowl.
- Make the Dressing: While the sweet potatoes roast and cool, prepare the dressing. In a small bowl or medium liquid measuring cup, whisk together the apple cider vinegar, Dijon mustard, honey, ground cumin, and ground paprika. Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking constantly to emulsify. Season the dressing with salt and freshly ground black pepper to taste.
- Combine Salad Ingredients: Pour the dressing over the cooled sweet potatoes and onions. Add the dried cranberries, crumbled feta cheese, and freshly chopped parsley. Gently toss everything together until well combined.
- Serve: Serve the sweet potato salad warm or at room temperature. It makes an excellent fall side dish or a satisfying lunch option.
Notes
- This sweet potato salad with tangy feta and sharp dried cranberries is a perfect fall side dish.
- It also works wonderfully as a flavorful and nutritious desk lunch throughout the week.
- You can adjust the amount of honey or vinegar to balance sweetness and tanginess to your preference.
- For a vegan version, substitute feta with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving (approx. 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
