Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe

Introduction

This sweet potato salad is a colorful and flavorful side dish that combines tender roasted sweet potatoes with tangy feta, sweet dried cranberries, and a zesty cumin-spiced dressing. It’s perfect warm or at room temperature, making it a versatile addition to any meal.

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

Instructions

1. Step 1: 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 the vegetables in a single layer.
2. Step 2: Bake the potatoes and onion until tender, about 20 minutes. Remove from the oven and let cool for 10 minutes, then transfer them to a large bowl.
3. Step 3: In a small bowl or a medium liquid measuring cup, whisk together the apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika. Gradually whisk in the remaining 1/4 cup olive oil until the dressing is emulsified. Season with salt and pepper to taste.
4. Step 4: Pour the dressing over the sweet potato mixture. Add the dried cranberries, crumbled feta, and freshly chopped parsley. Toss gently to combine all ingredients. Serve warm or at room temperature for best flavor.

Tips & Variations

• For extra crunch, add toasted pecans or walnuts just before serving.
• Swap dried cranberries for chopped dried apricots or raisins for a different twist.
• If you prefer a vegan version, omit the feta or substitute with a plant-based cheese.
• Use smoked paprika instead of regular paprika for a deeper, smoky flavor.

Storage

Store the sweet potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold as a refreshing salad. If the dressing thickens after refrigeration, stir in a little olive oil or vinegar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the sweet potatoes and onions ahead of time and store them separately. Assemble the salad just before serving to keep the flavors fresh.

Is it possible to make this recipe gluten-free?

Absolutely. All the ingredients in this recipe are naturally gluten-free, making it safe for those with gluten sensitivities.

Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe

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★★★★★

4.8 from 91 reviews

This Sweet Potato Salad is a vibrant and flavorful dish featuring roasted sweet potatoes and red onions tossed in a zesty apple cider vinegar and Dijon mustard dressing. Enhanced with dried cranberries, crumbled feta, and fresh parsley, it strikes a perfect balance between sweet, tangy, and savory, ideal as a side dish or a light main.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 1/4 cup extra-virgin olive oil
• 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). On a large baking sheet, toss the cubed sweet potatoes and sliced red onion with 2 tablespoons of extra-virgin olive oil, then season generously with kosher salt and freshly ground black pepper. Spread the vegetables out in a single layer for even roasting.
2. Roast the vegetables. Bake the sweet potatoes and onions in the preheated oven until they are tender and beginning to caramelize, approximately 20 minutes. Once done, remove from the oven and let them cool for about 10 minutes before transferring to a large mixing bowl.
3. Make the dressing. In a small bowl or medium liquid measuring cup, whisk together the apple cider vinegar, Dijon mustard, honey, ground cumin, and ground paprika. While whisking constantly, slowly drizzle in the remaining 1/4 cup of olive oil until the dressing is fully emulsified. Season the dressing with salt and freshly ground black pepper to taste.
4. Assemble the salad. Pour the prepared dressing over the roasted sweet potato and onion mixture. Add dried cranberries, crumbled feta, and freshly chopped parsley. Toss everything gently but thoroughly to combine all flavors evenly. The salad can be served warm or at room temperature.

Notes

• Use fresh sweet potatoes for best flavor and texture.
• Can be served warm or chilled according to preference.
• For a vegan version, omit feta cheese or substitute with vegan cheese.
• Adjust honey and spices according to taste.
• Make-ahead tip: Salad can be prepared a few hours in advance and refrigerated; bring to room temperature before serving.

Keywords: sweet potato salad, roasted sweet potatoes, fall salad, vegetarian salad, feta cheese salad, cranberry salad, healthy side dish