Print

Sweet Potato Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 13 reviews

A vibrant and flavorful Sweet Potato Salad featuring roasted sweet potatoes and onions, tossed with a tangy cumin-spiced vinaigrette, dried cranberries, creamy feta, and fresh parsley. Perfect as a hearty side dish or a light main for any occasion.

Ingredients

Vegetables

  • 3 large sweet potatoes (about 2 lb.), peeled and cubed
  • 1 small red onion, thinly sliced into half moons

Dressing

  • 2 tbsp. extra-virgin olive oil (for roasting)
  • 1/4 cup extra-virgin olive oil (for dressing)
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Add-ins

  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup freshly chopped parsley

Instructions

  1. Preheat and prepare vegetables: Arrange a rack in the center of the oven and preheat it to 400°F (200°C). Place the peeled and cubed sweet potatoes and thinly sliced red onion onto a large baking sheet. Toss them in 2 tablespoons of olive oil, then season generously with kosher salt and freshly ground black pepper. Spread the mixture evenly in a single layer to ensure even roasting.
  2. Roast vegetables: Bake the potatoes and onions in the preheated oven until they are tender and slightly caramelized, about 20 minutes. Once done, remove from the oven and let them cool for 10 minutes to bring the flavors together and to allow easier handling. Transfer the cooled vegetables to a large mixing bowl.
  3. Make the dressing: In a small bowl or a medium liquid measuring cup, whisk together the apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika. While whisking continuously, slowly drizzle in the remaining 1/4 cup of olive oil until the dressing has emulsified and thickened. Season with salt and freshly ground black pepper to taste, adjusting the balance of acidity and sweetness as desired.
  4. Toss salad: Pour the prepared dressing over the roasted sweet potatoes and onions. Add the dried cranberries, crumbled feta, and chopped parsley. Gently toss the salad until all ingredients are well coated with the dressing and evenly distributed.
  5. Serve: This sweet potato salad can be enjoyed warm or at room temperature, making it a versatile dish for different seasons and occasions. Serve immediately or let it sit briefly to allow the flavors to meld even further.

Notes

  • The sweet potatoes should be cut into even-sized cubes to ensure uniform roasting.
  • For a vegan version, substitute the feta with a plant-based cheese or omit it altogether.
  • If you prefer a tangier salad, increase the apple cider vinegar slightly.
  • Leftovers can be refrigerated and enjoyed within 2 days; bring to room temperature before serving for best flavor.
  • Adding toasted nuts, such as pecans or walnuts, can provide a nice crunch if desired.

Find it online: https://lauracooks.com/sweet-potato-salad-recipe/