As visually stunning as it is satisfyingly delicious, this Sweet Potato Salad is a versatile side dish for so many of your favorite entrées.
That adage “We eat with our eyes” could not be more true than with this sweet potato salad. The mix of colors—bright orange, dark red, pink hues, pops of green, and dots of bright white—are incredibly appealing. And while it may be a feast for the eyes, just wait until you taste this wildly delicious salad that combines classic and new flavor combinations and a range of delectable textures.
Everything about this salad screams fall, but it’s so versatile that you will enjoy it any time of year. Even though I know what’s in it (because I made it!), there’s a surprise in every bite. There’s the tender sweet potato with the sweet, chewy dried cranberry; the herby cilantro; the sharp red onion; and the salty, creamy feta. Honestly? You won’t be able to stop eating this until it’s gone!
And I haven’t even talked about the dressing yet. This combination of apple cider vinegar, tangy Dijon mustard, a bit of sweetness from the honey, and an amazing mix of cumin, garlic powder, and paprika, yields a rich, complex, and zesty dressing that just brings this whole salad together. I can’t imagine a more delicious way to eat sweet potatoes!
Why Should You Eat Sweet Potatoes?
Easy! Because in addition to being beautiful and delicious, sweet potatoes are chock-full of vitamins and minerals. Sweet potatoes, which actually belong to the morning glory family, are full of important nutrients. They contain vitamins A, B6, and C and are a good source of calcium, magnesium, and potassium. Natural compounds called carotenoids, which give sweet potatoes their color, are powerful antioxidants. Sweet potatoes are an excellent source of fiber, too.
How Do I Store Leftovers?
Once the salad is assembled, it will last in an airtight container in the fridge for 3-4 days. We don’t recommend freezing, as thawing can alter the taste and texture of the ingredients.
Serving Suggestions
Even though we often think of potato salads as picnic or barbecue sides, I find that this sweet potato salad earns its place at the holiday table. For Thanksgiving, it is a wonderful dish to serve with this Herb-Roasted Turkey (and since there’s nothing wrong and everything right about serving two kinds of potatoes at the holidays, make a batch of Buttermilk Mashed Potatoes, too). At Christmas, we love how the vibrant colors and flavors of this salad pair with our two favorite holiday entrées: this sweet and savory Brined Turkey Breast and these elegant Baked Shrimp Scampi. At Chanukah, it’s the perfect side for our Homemade Rotisserie Chicken and Mediterranean Baked Salmon. In the spring, I serve the salad with Passover Brisket or The Best Oven-Baked Lamb Chops on Easter.
Sweet Potato Salad
Ingredients
- 2 pounds sweet potatoes peeled and cubed
- 1/2 cup sliced red onion
- 6 tablespoons olive oil divided
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/3 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Toss sweet potatoes and red onion with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
- Spread in a single layer and roast at 400°F until tender, about 25 minutes.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, cumin, garlic powder, and paprika. Gradually mix in the remaining 4 tablespoons of oil.
- In a large bowl, combine roasted sweet potatoes, dried cranberries, feta cheese, and cilantro. Pour dressing over the salad and toss to coat evenly.
- Adjust seasonings as needed. Serve the salad warm or at room temperature.
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