About the Recipe
This vibrant roasted sweet potato salad combines the natural sweetness of caramelized sweet potatoes with tangy feta, dried fruits, and a beautifully spiced vinaigrette with fresh herbs making this dish absolutely irresistible!
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
6-8
Level:
Medium
Ingredients
For the Salad:
• 3 large sweet potatoes or Chinese yams, peeled and cubed (about 2 lbs)
• 1 small red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil or sunflower oil
• Kosher salt and freshly ground black pepper, to taste
• ½ cup dried cranberries, golden raisins, and/or cherries
• ½ cup crumbled feta cheese
• ¼ cup freshly chopped parsley
For the Spiced Vinaigrette:
• 2 tablespoons Apple Babcia, Plum Crazy, Cherry Poppin, or raisin vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ½ teaspoon ground cumin
• ¼ teaspoon ground paprika
• ¼ teaspoon Chinese five spice (optional)
• ¼ cup extra-virgin olive oil
• Salt and pepper to taste
Preparation
Instructions
1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the cubed sweet potatoes with 2 tablespoons of oil, then season generously with salt and pepper. Arrange in a single layer, ensuring pieces don’t overlap for even browning.
2. Bake to Perfection: Roast for 20 minutes, or until the sweet potatoes are tender and lightly caramelized around the edges. Remove from oven and let cool for 10 minutes before transferring to a large mixing bowl.
3. Create the Vinaigrette: While the sweet potatoes cool, whisk together the vinegar, Dijon mustard, honey, cumin, paprika, and Chinese five spice (if using) in a small bowl. Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth and emulsified. Season with salt and pepper to taste.
4. Bring It Together: Add the cooled sweet potatoes to your serving bowl and gently toss with the vinaigrette. Fold in the sliced red onion, dried cranberries, crumbled feta, and fresh parsley until everything is beautifully coated.
5. Serve: This salad is delicious served warm or at room temperature. It can be made up to 2 hours ahead of time.
Chef’s Tips
• Sweet Potato Substitutes: Chinese yams work wonderfully in this recipe and offer a slightly different texture
• Make It Vegan: Skip the feta and add toasted nuts or seeds for extra protein and crunch
• Storage: This salad keeps well in the refrigerator for up to 3 days
• Flavor Boost: Let the salad sit for 15 minutes before serving to allow the flavors to meld together