Sweet Potato Salad
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
​
DRESSING INGREDIENTS
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
Serves Up To 6
40 min Cook Time
COOKING INSTRUCTIONS
​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 sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
Step 2b
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.
​
Step 3
Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
​
This recipe was originally published by Delish