Sweet Potato Salad
Brighten up your autumnal dinners and Thanksgiving table with this delicious sweet potato salad.
Featuring a perfect balance of earthy sweetness, tangy feta, tart dried cranberries, and crisp red onions, this superfood dish is as versatile as it is flavorful. Best of all, it can be served warm or cold, making it the ideal make-ahead side dish.
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
Directions
Step 1:
- Arrange a rack in center of oven; preheat to 400°. On a large baking sheet, toss potatoes and onion in 2 Tbsp. oil; season with salt and pepper. Arrange in a single layer.
Step 2:
- Bake potatoes and onion until tender, about 20 minutes. Let cool 10 minutes, then transfer to a large bowl.
Step 3:
- Meanwhile, in a small bowl or in a medium liquid measuring cup, whisk vinegar, mustard, honey, cumin, and paprika. Gradually pour in remaining ¼ cup oil, whisking constantly, until emulsified; season with salt and pepper.
Step 4:
- Add dressing, cranberries, feta, and parsley to potato mixture and toss to combine. Serve warm or at room temperature.
Yields: 6 serving(s)
Prep Time: 10 mins
Total Time: 40 mins
Cal/Serv: 309
