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Roasted sweet potato salad with cranberries and feta cheese on white plate.

Sweet Potato Salad

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 330 kcal

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.
    Sweet potato cubes and sliced red onions on baking sheet for roasted vegetables.
  • 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.
    Creamy peanut sauce in a glass jar with a silver spoon, perfect for dipping and dressing.
  • In a large bowl, combine roasted sweet potatoes, dried cranberries, feta cheese, and cilantro. Pour dressing over the salad and toss to coat evenly.
    Sweet potato salad with cranberries, feta, herbs, and balsamic dressing on white bowl.
  • Adjust seasonings as needed. Serve the salad warm or at room temperature.

Nutrition

Calories: 330kcalCarbohydrates: 42gProtein: 5gFat: 17gSaturated Fat: 4gSodium: 247mgFiber: 5g
Keyword Sweet Potato Salad
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