Sweet Potato Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large sweet potatoes, skin removed and chopped into bite-sized pieces (approximately 2 pounds)
02 -
1 small red onion, cut into thin crescent-shaped slices
03 -
2 tablespoons premium extra-virgin olive oil
04 -
Sea salt to taste
05 -
Freshly cracked black pepper
06 -
1/2 cup sweet dried cranberries
07 -
1/2 cup tangy crumbled feta cheese
08 -
1/4 cup fresh flat-leaf parsley, finely chopped
→ Homemade Vinaigrette
09 -
2 tablespoons apple cider vinegar
10 -
1 tablespoon whole grain Dijon mustard
11 -
1 tablespoon pure honey
12 -
1/2 teaspoon warm ground cumin
13 -
1/4 teaspoon smoky paprika
14 -
1/4 cup high-quality extra-virgin olive oil
# Instructions:
01 -
Heat your oven to 400°F. On a spacious rimmed baking sheet, combine the cubed sweet potatoes and sliced red onion. Drizzle with olive oil and season generously with salt and freshly ground pepper.
02 -
Spread the seasoned vegetables in an even single layer across the baking sheet. Roast in the preheated oven for about 20 minutes until the sweet potatoes are fork-tender and lightly caramelized. Allow them to cool for 10 minutes before transferring to a large mixing bowl.
03 -
While the vegetables are cooling, prepare your vinaigrette by whisking together the apple cider vinegar, Dijon mustard, honey, cumin, and paprika in a small bowl. Slowly stream in the olive oil while whisking continuously until the mixture becomes smooth and emulsified. Season with salt and pepper to taste.
04 -
Gently toss the warm roasted sweet potatoes with the prepared dressing, dried cranberries, crumbled feta, and fresh parsley. This salad is delicious served warm or can be enjoyed at room temperature.
# Notes:
01 -
This colorful salad combines the natural sweetness of roasted sweet potatoes with tangy feta and tart cranberries for a perfect flavor balance.
02 -
Can be made ahead and stored in the refrigerator - just bring to room temperature before serving for best flavor.