Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
