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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
Cook Time 30 minutes
Total Time 45 minutes
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.