Description
A crave-worthy sweet potato salad that combines earthy sweetness with tangy feta and cranberries, perfect for gatherings and healthy eating.
Ingredients
Scale
- 3 large sweet potatoes, peeled and cubed
- 1 small red onion, thinly sliced
- 2 Tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta
- 1/4 cup freshly chopped parsley
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1/2 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat your oven to 400 degrees.
- In a bowl, toss the sweet potatoes and red onion with olive oil, seasoning them generously with salt and pepper.
- Spread the mixture evenly on a baking sheet and bake for about 20 minutes or until tender.
- Allow the sweet potatoes to cool for about 10 minutes, then transfer them to a larger bowl.
- In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika, streaming in the olive oil until emulsified.
- Toss the baked sweet potatoes and onions with the dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
Notes
For a healthier option, substitute honey with a low-sugar alternative. For a dairy-free version, omit feta or use a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg