Ultimate Sweet Potato Salad

Why make this recipe

The Ultimate Sweet Potato Salad is a delightful and nutritious dish that combines the natural sweetness of roasted sweet potatoes with savory feta cheese and tangy cranberries. It’s perfect for any occasion, whether as a side dish for a BBQ or as a light main course. The vibrant colors and flavors make it visually appealing, and it’s also packed with vitamins and minerals. Everyone will love the taste, and it’s a great way to incorporate more vegetables into your meals.

How to make Ultimate Sweet Potato Salad

Ingredients

• 3 large Sweet Potatoes, peeled and cut into ¾-inch cubes
• 1 small Red Onion, halved and thinly sliced
• 2 tablespoons Extra-virgin Olive Oil (for roasting)
• 1 teaspoon Kosher Salt
• ½ teaspoon Freshly ground Black Pepper
• ½ cup Dried Cranberries
• ½ cup Crumbled Feta Cheese
• ¼ cup Fresh Parsley, chopped
• ¼ cup Extra-virgin Olive Oil (for dressing)
• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Dijon Mustard
• 1 tablespoon Honey
• ½ teaspoon Ground Cumin
• ¼ teaspoon Paprika

Directions

1. Preheat your oven to 400°F (200°C). Peel and cut the sweet potatoes into cubes.
2. Place the sweet potato cubes on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with kosher salt and black pepper. Toss to coat evenly. Roast in the oven for about 25-30 minutes or until they are tender and slightly caramelized. Allow them to cool.
3. In a small bowl, whisk together the additional ¼ cup olive oil, apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika until smooth.
4. In a large bowl, combine the roasted sweet potatoes, sliced red onion, dried cranberries, crumbled feta cheese, and chopped parsley.
5. Drizzle the dressing over the salad. Gently toss until everything is well coated.
6. Serve warm, at room temperature, or cold. Garnish with a bit more parsley before serving.

How to serve Ultimate Sweet Potato Salad

You can serve this salad straight away after tossing it with the dressing. It’s also great when allowed to sit for a while, as the flavors will meld together. Whether you serve it warm, at room temperature, or cold, it will taste delicious. Consider adding some grilled chicken or shrimp on top for extra protein if desired.

How to store Ultimate Sweet Potato Salad

Store any leftovers in an airtight container in the refrigerator. The salad will keep for about 3 to 5 days. If the salad becomes a bit dry, you can drizzle a little olive oil or vinegar before serving again to revive the flavors.

Tips to make Ultimate Sweet Potato Salad

• Make sure to cut the sweet potatoes into even pieces so they cook uniformly.
• Roast the sweet potatoes until they are slightly caramelized to enhance their natural sweetness.
• Feel free to customize the salad according to your taste. You can add nuts for extra crunch or swap the feta for goat cheese.

Variation (if any)

You can change the ingredients based on seasonality. For instance, adding roasted bell peppers or zucchini can give the salad a summer twist. You could also mix in some cooked quinoa or farro to make it heartier.

FAQs

Can I use other types of potatoes?
Yes, you can use regular potatoes, but sweet potatoes provide a unique flavor and texture that enhances the salad.

Is this salad suitable for meal prep?
Absolutely! This salad is great for meal prep. Just keep the dressing separate until you’re ready to eat.

Can I make this salad vegan?
Yes, you can omit the feta cheese or replace it with a vegan alternative. The salad will still be delicious without it.

Ultimate Sweet Potato Salad

A delightful and nutritious salad combining roasted sweet potatoes, savory feta cheese, and tangy cranberries, perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

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 roasting

• 2 tablespoons Extra-virgin Olive Oil
• 1 teaspoon Kosher Salt
• ½ teaspoon Freshly ground Black Pepper

For dressing

• ¼ cup Extra-virgin Olive Oil
• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Dijon Mustard
• 1 tablespoon Honey
• ½ teaspoon Ground Cumin
• ¼ teaspoon Paprika

Method

 

Preparation

1. Preheat your oven to 400°F (200°C). Peel and cut the sweet potatoes into cubes.
2. Place the sweet potato cubes on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with kosher salt and black pepper. Toss to coat evenly.
3. Roast in the oven for about 25-30 minutes or until they are tender and slightly caramelized. Allow them to cool.

Making the Dressing

1. In a small bowl, whisk together the additional ¼ cup olive oil, apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika until smooth.

Combining

1. In a large bowl, combine the roasted sweet potatoes, sliced red onion, dried cranberries, crumbled feta cheese, and chopped parsley.
2. Drizzle the dressing over the salad. Gently toss until everything is well coated.

Serving

1. Serve warm, at room temperature, or cold. Garnish with a bit more parsley before serving.

Notes

Make sure to cut the sweet potatoes into even pieces for uniform cooking. This salad is great for meal prep and can be stored for about 3 to 5 days in an airtight container.