Sweet Potato Salad: A Sweet Twist on a Classic Dish

Ingredients

• 3 large sweet potatoes
• 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

Instructions

• 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 sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
• 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.
• Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.