Description
This roasted sweet potato salad is the ultimate delicious mix of sweet, savory, and tangy flavors. Tossed with mixed greens, cranberries, feta, and a honey Dijon apple cider dressing, it’s a cozy yet refreshing side dish or light meal. Perfect for fall or any season!
Ingredients
Scale
For the salad:
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1 large sweet potato, peeled and cubed
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1 small red onion, thinly sliced
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5 ounces mixed greens
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2 tablespoons extra-virgin olive oil
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Salt and pepper to taste
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1/2 cup dried cranberries
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1/2 cup crumbled feta
For the dressing:
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2 tablespoons apple cider vinegar
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1 tablespoon Dijon mustard
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1 tablespoon honey
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1/2 teaspoon ground cumin
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1/4 teaspoon ground paprika
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1/4 cup extra-virgin olive oil
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Pinch of salt and pepper
Instructions
- Preheat oven to 400°F. In a large bowl, toss the sweet potato and red onion with olive oil, salt, and pepper until well coated. Transfer to a large baking sheet lined with parchment paper and spread in an even layer.
- Bake for 20 minutes or until the sweet potatoes are tender. Remove from the oven and let cool for at least 10 minutes until transferring to a separate bowl.
- While the sweet potatoes and onions are cooling, whisk together all the dressing ingredients in a small bowl. Gradually pour in the olive oil and whisk continuously until emulsified. Season with salt and pepper.
- Add the mixed greens, dried cranberries, and feta to the bowl with the sweet potatoes and onions. Drizzle the dressing on top and gently toss to combine everything. Serve warm or at room temperature.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
