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
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
Preparation
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. 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.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. Step 4Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
We love this salad warm, straight from the oven. But it’s also very good at room temperature one (two or three) days later. You can bulk it up with leafy greens like baby spinach, put it in a wrap, or even top it with a fried egg. The sweet potato salad is your oyster? If the feta isn’t speaking to you, don’t worry, we have plenty more sweet potato salad inspiration.
