Looking for a new staple fall side? This sweet potato salad will be the answer to your prayers. Filled with the perfect balance of textures and sweet-tangy flavors, this superfood salad has everything we could ever want in a sweet potato dish.
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
Description
- 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.
