Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe

Introduction

This Sweet Potato Salad is a delightful blend of tender roasted sweet potatoes, tangy vinaigrette, and vibrant flavors from cranberries and feta. Perfect as a side dish or a light meal, it combines sweet, savory, and slightly spicy notes for a fresh twist on salad.

Ingredients

• 3 large sweet potatoes (about 2 lb.), peeled and cubed
• 1 small red onion, thinly sliced into half moons
• 2 tbsp. plus ¼ cup extra-virgin olive oil, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp. apple cider vinegar
• 1 tbsp. Dijon mustard
• 1 tbsp. honey
• ½ tsp. ground cumin
• ¼ tsp. ground paprika
• ½ cup dried cranberries
• ½ cup crumbled feta cheese
• ¼ cup freshly chopped parsley

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). On a large baking sheet, toss the sweet potatoes and red onion with 2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper. Spread the mixture in a single layer.
2. Step 2: Bake the potatoes and onion until tender, about 20 minutes. Remove from the oven and let cool for 10 minutes. Transfer the roasted vegetables to a large bowl.
3. Step 3: In a small bowl or liquid measuring cup, whisk together apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika. Slowly drizzle in the remaining ¼ cup of olive oil while whisking constantly until the dressing is emulsified. Season with salt and pepper to taste.
4. Step 4: Add the dressing, dried cranberries, crumbled feta, and chopped parsley to the bowl with the roasted sweet potatoes and onions. Toss gently to combine. Serve warm or at room temperature.

Tips & Variations

• For an extra crunch, sprinkle toasted walnuts or pecans on top before serving.
• Substitute goat cheese for feta for a creamier texture and tangier flavor.
• Add a handful of baby spinach or arugula for some fresh greens.
• Use maple syrup instead of honey for a vegan version of the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely over time. Reheat gently or serve chilled, depending on your preference. If separating dressing, add it just before serving to keep the ingredients fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can roast the sweet potatoes and onions a day ahead and store them in the fridge. Combine all ingredients with the dressing just before serving to keep the salad fresh.

Can I use regular white vinegar instead of apple cider vinegar?

Apple cider vinegar provides a milder, fruitier flavor, but you can substitute it with white vinegar in a pinch. Just use a little less, as it is more acidic.

Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

A vibrant and flavorful Sweet Potato Salad combining roasted sweet potatoes and red onions with a tangy, honey-mustard dressing. Enhanced with dried cranberries, crumbled feta, and fresh parsley, this dish makes a perfect warm or room-temperature side that balances sweetness, acidity, and savory notes.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 large sweet potatoes (about 2 lb.), peeled and cubed
• 1 small red onion, thinly sliced into half moons

Dressing

• 2 tbsp. extra-virgin olive oil (for roasting)
• ¼ cup extra-virgin olive oil (for dressing)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp. apple cider vinegar
• 1 tbsp. Dijon mustard
• 1 tbsp. honey
• ½ tsp. ground cumin
• ¼ tsp. ground paprika

Mix-Ins

• ½ cup dried cranberries
• ½ cup crumbled feta cheese
• ¼ cup freshly chopped parsley

Instructions

1. Prepare and roast vegetables: Preheat the oven to 400°F and arrange a rack in the center. On a large baking sheet, toss the cubed sweet potatoes and sliced red onions with 2 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper. Spread in a single layer to ensure even roasting.
2. Bake until tender and cool: Roast the vegetables in the oven for about 20 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove from oven and let cool for 10 minutes before transferring to a large mixing bowl.
3. Make the dressing: In a small bowl or liquid measuring cup, whisk together apple cider vinegar, Dijon mustard, honey, ground cumin, and ground paprika. Slowly drizzle in the remaining ¼ cup of olive oil while whisking continuously to create a smooth and emulsified dressing. Season with additional salt and pepper to taste.
4. Combine and serve: Pour the dressing over the warm roasted sweet potatoes and onions. Add the dried cranberries, crumbled feta, and freshly chopped parsley. Toss gently to evenly coat all ingredients with the dressing. Serve the salad warm or at room temperature for best flavor.

Notes

• To save time, sweet potatoes can be parboiled for 5 minutes before roasting but roasting from raw provides better texture.
• Feta can be substituted with goat cheese or omitted for a dairy-free version.
• This salad pairs well with grilled meats or can be served as a vegetarian main when paired with hearty bread.
• Leftovers keep well refrigerated for up to 3 days and are delicious served cold or gently warmed.

Keywords: sweet potato salad, roasted sweet potatoes, healthy salad, vegetarian salad, fall salad, honey mustard dressing, feta cheese, dried cranberries