Sweet Potato Salad
Sweet potato salad is a twist on a classic, featuring tangy dressing, creamy feta, sweet cranberries and toasted walnuts for a perfect balance of flavors.
Equipment
- Oven
- Baking Sheet
Ingredients
- 2 pounds Sweet Potatoes
- 1 cup Red Onion Thinly Sliced
- 2 tablespoon Olive Oil
- Salt & Pepper to taste
Dressing
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- ½ teaspoon Chipotle Pepper
- ¼ teaspoon Paprika
- ¼ cup Olive Oil
- Salt & Pepper to taste
Salad Add Ins
- ½ cup Dried Cranberries
- 4 oz Feta Cheese
- ¼ cup Fresh Parsley
- ⅓ cup Walnuts
Instructions
- Preheat the oven to 400°F.
- On a large baking sheet, toss the sweet potatoes and sliced onions with olive oil. Season with salt and pepper, then spread them out in a single layer. Bake for about 20 minutes, or until the sweet potatoes are tender. Remove from the oven and let cool for about 10 minutes, then transfer to a large bowl. 2 pounds Sweet Potatoes 1 cup Red Onion 2 tablespoon Olive Oil Salt & Pepper to taste
- Toast the walnuts by placing them in a dry skillet over medium heat. Toast 3-5 minutes, stirring frequently, until fragrant and lightly browned. ⅓ cup Walnuts
- Make the dressing by whisking together the apple cider vinegar, Dijon mustard, honey, chipotle powder, and paprika. Slowly drizzle in the remaining olive oil while whisking constantly until the dressing is emulsified. Season with salt and pepper to taste. 2 tablespoon Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 tablespoon Honey ½ teaspoon Chipotle Pepper ¼ teaspoon Paprika ¼ cup Olive Oil Salt & Pepper to taste
- Assemble the salad by slowly pouring the dressing over the sweet potatoes and gently tossing to coat!
- Fold in the feta cheese, dried cranberries, parsley, and toasted walnuts. 4 oz Feta Cheese ½ cup Dried Cranberries ¼ cup Fresh Parsley
Notes
- Don't overcook the sweet potatoes - make sure to remove them at fork-tender, cooking them too long will cause the salad to be mushy.
- Don't overcrowd the pan - spread the sweet potatoes in a single layer on the baking sheet. If they are too crowded, they will steam instead of roast, and you will miss out on the caramelized flavor.
- Save time on Clean-up - Line your baking sheet with parchment paper to help with clean-up and to keep things from sticking.
- Add the dressing slowly - start with a small amount, and toss the salad, then add more as needed. This helps control the flavor to your preference. Remember, you can always add more, but you can't take it away.
- Cut the potatoes evenly - Try to cut the sweet potatoes into similar-sized cubes so they roast evenly and finish cooking at the same time.
Nutrition
Calories: 401kcalCarbohydrates: 46gProtein: 7gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 330mgPotassium: 619mgFiber: 6gSugar: 18gVitamin A: 21785IUVitamin C: 9mgCalcium: 158mgIron: 2mg
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