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
Scale
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
