Roasted Sweet Potato Salad Recipe
A colorful fall side dish with warm, savory-sweet flavors and a tangy honey-Dijon dressing that pairs beautifully with Thanksgiving favorites.
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Servings: 6
Calories: 333kcal
Ingredients
For the Vegetables:
- 2 pounds sweet potatoes peeled and cubed
- 1/4 cup red onion thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon creamy Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
For the Salad:
- 1/2 cup dried cranberries
- 1/2 cup feta cheese crumbled
- 1/4 cup parsley chopped
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine sweet potatoes and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread in a single layer on the baking sheet. Roast for 20 minutes, until fork-tender. Set aside to cool slightly.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, cumin, and smoked paprika until smooth.
- Transfer the roasted potatoes and onion to a large bowl. Drizzle with dressing and gently toss to coat. Add the cranberries, feta, and parsley. Give everything a light stir, then serve warm or room temperature.
Nutrition
Calories: 333kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 450mg | Potassium: 562mg | Fiber: 5g | Sugar: 17g | Vitamin A: 21760IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 2mg
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