Warm Sweet Potato Salad

This salad is so, so good and a totally different way to eat your sweet potatoes! Plus, it can be whipped up so easily for the perfect side to your protein!

Definitely try and switch up how you make things from time to time so that you don’t get sick of the same thing over and over again!


ENJOY! xoxo Jen

Warm Sweet Potato Salad

INGREDIENTS:

3 large sweet potatoes, peeled and cubed (about 2 lb.)
1 small red onion, thinly sliced into half-moons
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. dried cranberries
1/2 c. crumbled feta
1/4 c. freshly chopped parsley

FOR THE DRESSING

2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 c. extra-virgin olive oil

DIRECTIONS:

Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in 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 the dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in 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.