Sweet Potato Salad

By Ellie

6 Person

40 Minutes

267 Calories

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?

Ingredients

Dressing

1/4 cup Extra-virgin olive oil
1/2 tsp. Ground paprika
1/2 tsp. Ground cumin
1 tbsp. Honey
1 tbsp. Dijon mustard
2 tbsp. Apple cider vinegar

1/4 cup Freshly chopped parsley
1/2 cup Crumbled feta
1/2 cup Dried cranberries
Freshly ground black pepper
Kosher salt
2 tbsp. Extra-virgin olive oil
1 Small red onion, thinly sliced into half moons
3 Large sweet potatoes, peeled and cubed

Method

01

Preheat oven to 400℉. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
02

Distribute them evenly on the sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
03

Meanwhile, make the dressing: In a small bowl or 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.
04

Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

Related Tags

Christmas Side Dishes

Sweet Potato Salad

4.0

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 267 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Dressing

1/4 cup Extra-virgin olive oil

1/2 tsp. Ground paprika

1/2 tsp. Ground cumin

1 tbsp. Honey

1 tbsp. Dijon mustard

2 tbsp. Apple cider vinegar

1/4 cup Freshly chopped parsley

1/2 cup Crumbled feta

1/2 cup Dried cranberries

Freshly ground black pepper

Kosher salt

2 tbsp. Extra-virgin olive oil

1 Small red onion, thinly sliced into half moons

3 Large sweet potatoes, peeled and cubed

03 Method

Step 1

Preheat oven to 400℉. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.

Step 2

Distribute them evenly on the sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.

Step 3

Meanwhile, make the dressing: In a small bowl or 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 4

Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

04 Author