sweet-potato-salad

Daily Food

Sweet Potato Salad

This sweet potato salad is the perfect way to lighten up any autumnal dinner or even your Thanksgiving spread. Feta, dried cranberries, and red onions pair really nicely with the earthy sweetness of the orange super food. Did we mention it's great warm or cold?

Ingredients

  • 3 large sweet potatoes, peeled and cubed (about 2 lb.)
  • 1 small red onion, thinly sliced into half moons
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled feta
  • 1/4 c. freshly chopped parsley

FOR THE DRESSING

  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground paprika
  • 1/4 c. extra-virgin olive oil

Directions

  1. Step 1Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. 
  2. Step 2Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
  3. Step 3Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 
  4. Step 4Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.