Sweet Potato Salad PT40M https://img1.recipesrun.com/201907/2019/0821/46/c/503224/300x200x50.jpg 6 servings Ingredients: 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

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.

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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. 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?
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
Ellie Ellie
1078 Recipes
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