Recipe
Sweet Potato Salad
We love this salad warm, straight from the oven. But it’s also very good at room temperature one (two or three) days later. Bulk it up with leafy greens or put it in a wrap if you want!
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
FOR THE DRESSING
- 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
Instructions
- Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
- Distribute 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.
- Meanwhile, 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.
- Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
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