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Ultimate Sweet Potato Salad

A vibrant and wholesome side dish combining roasted sweet potatoes with tangy feta cheese and fresh ingredients, perfect for any meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Feta Cheese Salad, Healthy Salad, Roasted Sweet Potatoes, Sweet Potato Salad, Vegetarian Side Dish
Servings: 6 servings
Calories: 220kcal

Ingredients

For the Salad

  • 3 large Sweet Potatoes, peeled and cut into ¾-inch cubes Form the base of the salad, adding creaminess and sweetness.
  • 1 small Red Onion, halved and thinly sliced Enhances flavor by balancing the sweetness.
  • 2 tablespoons Extra-virgin Olive Oil To toss the potatoes before roasting.
  • 1 teaspoon Kosher Salt For seasoning.
  • ½ teaspoon Freshly ground Black Pepper For seasoning.
  • ½ cup Dried Cranberries Adds a chewy tartness.
  • ½ cup Crumbled Feta Cheese Provides a creamy, salty touch.
  • ¼ cup Fresh Parsley, chopped For freshness and color.

For the Dressing

  • ¼ cup Extra-virgin Olive Oil Additional oil for dressing.
  • 2 tablespoons Apple Cider Vinegar For brightness and acidity.
  • 1 tablespoon Dijon Mustard For a tangy kick.
  • 1 tablespoon Honey Balances the flavors.
  • ½ teaspoon Ground Cumin Adds warmth.
  • ¼ teaspoon Paprika Adds depth to the dressing.

Instructions

Preparation

  • Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  • Toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated.

Roasting

  • Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway until tender and caramelized.

Dressing Preparation

  • While the sweet potatoes are roasting, whisk together apple cider vinegar, Dijon mustard, honey, cumin, and paprika in a small bowl.
  • Slowly drizzle in the ¼ cup of olive oil while whisking until emulsified.

Combine Ingredients

  • Once sweet potatoes are done, let them cool for about 10 minutes.
  • In a large bowl, gently mix warm sweet potatoes with sliced red onion, dried cranberries, and chopped parsley.

Final Assembly

  • Pour the dressing over the salad and carefully toss without mashing the sweet potatoes.
  • Gently fold in the crumbled feta cheese.
  • Taste and adjust seasoning as needed.
  • Serve immediately while warm or refrigerate for up to 3 days.

Notes

For variations, try adding root vegetables like carrots or beets. You can also toss in nuts for crunch or use fresh herbs to switch up the flavor.