Ultimate Sweet Potato Salad
A delightful salad featuring creamy sweet potatoes, crunchy red onions, and sweet-tart cranberries, perfect for gatherings or cozy dinners.
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 offering a chewy sweetness
- ½ cup crumbled feta cheese creamy and tangy
- ¼ cup fresh parsley, chopped for a burst of color
For the dressing
- 2 tablespoons extra-virgin olive oil rich and fragrant
- 2 tablespoons apple cider vinegar tangy and refreshing
- 1 tablespoon Dijon mustard bringing a hint of spice
- 1 tablespoon honey for natural sweetness
- ½ teaspoon ground cumin aromatic and warm
- ¼ teaspoon paprika adding a touch of smokiness
- 1 teaspoon kosher salt to enhance flavors
- ½ teaspoon black pepper for warmth
Instructions
Preparation
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
Dressing
- While the sweet potatoes roast, whisk together apple cider vinegar, Dijon mustard, honey, cumin, and paprika in a small bowl.
- Gradually drizzle in ¼ cup of olive oil while whisking to emulsify the dressing.
Assembly
- Let the roasted sweet potatoes cool for about 10 minutes.
- In a large bowl, combine warm sweet potatoes, sliced red onion, cranberries, and parsley.
- Pour the dressing over the salad and gently toss to coat.
- Fold in crumbled feta cheese.
- Taste and adjust seasoning if necessary.
- Serve slightly warm or refrigerate for up to 3 days.
Notes
When prepping, be cautious of overcrowding the baking tray to ensure that the sweet potatoes roast properly. Always taste as you adjust seasoning.