Description
This Sweet Potato Salad combines roasted sweet potatoes and red onions with a tangy, spiced vinaigrette dressing. Enhanced with dried cranberries, crumbled feta cheese, and fresh parsley, it offers a balanced blend of sweet, savory, and vibrant flavors. Perfect as a hearty side dish for gatherings or a flavorful lunch option served warm or at room temperature.
Ingredients
Scale
Vegetables
- 3 large sweet potatoes (about 2 lb.), peeled and cubed
- 1 small red onion, thinly sliced into half moons
Dressing
- 2 tbsp. extra-virgin olive oil (for roasting)
- ¼ cup extra-virgin olive oil (for dressing)
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- ½ tsp. ground cumin
- ¼ tsp. ground paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Add-Ins
- ½ cup dried cranberries
- ½ cup crumbled feta
- ¼ cup freshly chopped parsley
Instructions
- Preheat the Oven and Prepare Vegetables: Arrange a rack in the center of the oven and preheat to 400°F (200°C). On a large 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. Spread the mixture out in a single layer for even roasting.
- Roast the Vegetables: Bake the sweet potatoes and onions for about 20 minutes, or until tender and lightly caramelized. Remove from the oven and let cool for about 10 minutes to slightly reduce the heat before assembling the salad.
- Make the Dressing: In a small bowl or medium liquid measuring cup, whisk together apple cider vinegar, Dijon mustard, honey, ground cumin, and ground paprika. Gradually drizzle in the remaining ¼ cup of extra-virgin olive oil while whisking constantly until the dressing emulsifies. Season with additional salt and pepper to taste.
- Combine the Salad: Transfer the roasted sweet potatoes and onions to a large bowl. Add the dressing, dried cranberries, crumbled feta, and freshly chopped parsley. Toss gently to thoroughly combine all ingredients ensuring the dressing coats each piece.
- Serve: This salad can be served warm, allowing the feta to soften slightly, or at room temperature for a refreshing, flavorful dish. Enjoy as a side or light main.
Notes
- For a vegan version, substitute the feta with a plant-based cheese or omit it entirely.
- Feel free to add toasted nuts like walnuts or pecans for extra crunch.
- The salad can be prepared in advance and tastes great chilled; if refrigerated, bring it to room temperature before serving for best flavor.
- Adjust the honey quantity according to your preferred sweetness level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: Sweet potato salad, roasted sweet potatoes, autumn salad, healthy side dish, vegetarian salad, feta cheese salad, cranberry salad, warm salad
