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Sweet Potato Salad
nibbleboard.com/recipes/sweet-potato-salad
Ingredients
Ingredients
- 3 large sweet potatoes (about 2 lb), peeled and cubed
- 1 small red onion, thinly sliced into half moons
- ¼ cup + 2 tbsp extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dressing
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ½ tsp ground cumin
- ¼ tsp ground paprika
Toppings
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup freshly chopped parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the cubed sweet potatoes and sliced red onion with 2 tablespoons of olive oil on the baking sheet. Season with salt and pepper, then spread into a single layer.
- Roast until the sweet potatoes are tender and golden at the edges, about 20 minutes.
- Let the roasted vegetables cool on the pan for 10 minutes, then transfer to a large mixing bowl.
- Whisk together the apple cider vinegar, Dijon mustard, honey, cumin, and paprika in a small bowl. Slowly drizzle in the remaining ¼ cup olive oil while whisking constantly until emulsified. Season with salt and pepper.
- Pour the dressing over the warm sweet potatoes. Add the dried cranberries, crumbled feta, and chopped parsley.
- Toss everything gently to combine without breaking up the sweet potato cubes. Serve warm or at room temperature.
Nutrition per Serving
356Calories
6gProtein
53gCarbs
15gFat
Chef Tips
- Cut your sweet potato cubes to the same size (about 1 inch) so they roast evenly — uneven pieces mean some are mushy while others are still hard.
- Dress the salad while the sweet potatoes are still warm so they absorb the vinaigrette like little flavor sponges.
- Swap feta for goat cheese or cotija for a different salty-creamy element.
- Add a handful of toasted pecans or pepitas for crunch — toss them in right before serving so they stay crispy.
- This salad keeps well in the fridge for up to 4 days and actually tastes better the next day as the flavors meld together.
Storage
Store fully assembled salad in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight.