Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe
Introduction
This Sweet Potato Salad is a vibrant and flavorful dish perfect for any season. Roasted sweet potatoes and red onions are tossed with a tangy, spiced dressing, dried cranberries, and creamy feta for a delightful balance of sweet and savory.
Ingredients
- 3 large sweet potatoes (about 2 lb.), peeled, cubed
- 1 small red onion, thinly sliced into half moons
- 2 Tbsp. plus 1/4 cup extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1/2 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta
- 1/4 cup freshly chopped parsley
Instructions
- Step 1: Arrange a rack in the center of the oven and preheat to 400°F. On a large baking sheet, toss the cubed sweet potatoes and sliced red onion with 2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper. Spread in a single layer.
- Step 2: Bake the potatoes and onion until tender, about 20 minutes. Remove from the oven and let cool for 10 minutes. Transfer the mixture to a large bowl.
- Step 3: Meanwhile, whisk together the apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika in a small bowl or liquid measuring cup. Gradually whisk in the remaining 1/4 cup olive oil until the dressing is emulsified. Season with salt and pepper to taste.
- Step 4: Add the dressing, dried cranberries, crumbled feta, and chopped parsley to the sweet potato mixture. Toss gently to combine. Serve warm or at room temperature.
Tips & Variations
- For a nutty crunch, sprinkle toasted walnuts or pecans on top before serving.
- Substitute goat cheese for feta if you prefer a tangier flavor.
- Add a handful of baby spinach or arugula for extra greens and texture.
- Use maple syrup in place of honey for a deeper sweetness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad tastes great cold or at room temperature; if preferred warm, gently reheat in a microwave-safe dish covered loosely with a lid or microwave-safe wrap.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the salad in advance?
Yes, you can roast the sweet potatoes and prepare the dressing up to a day ahead. Combine all ingredients just before serving to keep the feta and parsley fresh.
What can I use instead of dried cranberries?
Dried cherries, raisins, or chopped dried apricots all work well if you want to switch up the fruit component.
Print
Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and vibrant Sweet Potato Salad featuring roasted sweet potatoes and red onions tossed with a tangy and slightly sweet cumin-spiced dressing, dried cranberries, crumbled feta, and fresh parsley. Perfect as a hearty side dish or a light main course, served warm or at room temperature.
Ingredients
Vegetables
- 3 large sweet potatoes (about 2 lb.), peeled, cubed
- 1 small red onion, thinly sliced into half moons
Dressing
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1/2 tsp. ground cumin
- 1/4 tsp. ground paprika
Add-Ins
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup freshly chopped parsley
Instructions
- Preheat 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 cubed sweet potatoes and sliced red onion with 2 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper. Spread them out in a single even layer to ensure even roasting.
- Roast sweet potatoes and onions. Bake the potatoes and onions in the preheated oven until tender and lightly caramelized, about 20 minutes. Remove from the oven and let them cool for 10 minutes before transferring to a large bowl for mixing.
- Make the dressing. While the vegetables roast, whisk together apple cider vinegar, Dijon mustard, honey, ground cumin, and ground paprika in a small bowl or medium liquid measuring cup. Gradually drizzle in the remaining 1/4 cup olive oil while whisking constantly, creating a smooth, emulsified dressing. Season with salt and pepper to taste.
- Toss the salad. Add the dressing, dried cranberries, crumbled feta, and freshly chopped parsley to the roasted sweet potato and onion mixture. Toss gently to combine all ingredients thoroughly. Serve this salad warm or at room temperature as desired.
Notes
- Make sure the sweet potatoes are cut into uniform cubes to roast evenly.
- The salad can be served warm shortly after roasting or chilled for a bit for a cooler option.
- To make this salad vegan, omit the feta or substitute with a plant-based cheese.
- For extra crunch, consider adding toasted nuts such as pecans or walnuts.
- Adjust the honey according to your preference for sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: sweet potato salad, roasted sweet potatoes, autumn salad, feta salad, healthy side dish, vegetarian salad, warm salad
