Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
