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Sweet Potato Salad


3 large sweet potatoes, peeled and cubed (about 2 pounds)
1 small red onion, thinly sliced into half moons
2 tablespoons olive oil
sea salt
freshly ground black pepper
½ cup dried cranberries
½ cup feta, crumbled
¼ cup fresh parsley, chopped

2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon ground cumin
¼ teaspoon ground paprika
¼ cup olive oil


  1. Preheat the oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. Distribute 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.
  2. Meanwhile, make 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.
  3. Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.