Description
A vibrant and flavorful salad featuring roasted sweet potatoes, red onion, dried cranberries, and feta cheese, all tossed in a tangy apple cider vinaigrette.
Ingredients
- 2 large sweet potatoes, peeled and cubed (about 2 lb.)
- 1 small red onion, thinly sliced into half moons
- 2 Tbsp. extra-virgin olive oil
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta
- 1/4 cup freshly chopped parsley
- 1/4 cup apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup extra-virgin olive oil (for dressing)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in 2 Tbsp. olive oil, then season with salt and pepper.
- 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.
- Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices (smoked paprika, cayenne). Gradually pour in 1/4 cup olive oil, whisking constantly until emulsified. Season with salt and pepper.
- Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
Notes
- For a spicier kick, increase the cayenne pepper.
- If you don’t have apple cider vinegar, white wine vinegar or red wine vinegar can be substituted.
- Feta cheese can be omitted for a dairy-free option.
- To make ahead, roast the sweet potatoes and onion and prepare the dressing separately. Toss everything together just before serving.