Name: Roasted Sweet Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 2 lbs sweet potatoes, peeled and cut into 1-inch cubes; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon ground cinnamon; 1/4 cup red onion, finely diced; 1/3 cup dried cranberries; 1/3 cup toasted pecans, roughly chopped; 2 tablespoons fresh parsley, chopped; 1/4 cup feta cheese, crumbled (optional); 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup or honey; 1 teaspoon Dijon mustard

Instructions

Preheat the oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Season the sweet potatoes

In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, and cinnamon until evenly coated. Spread them in a single layer on the prepared baking sheet.
Roast the sweet potatoes

Roast in the preheated oven for 25-30 minutes, turning halfway through, until the potatoes are tender and caramelized around the edges. Remove from the oven and let cool slightly.
Prepare the dressing

While the potatoes are roasting, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl until well combined. Season with a pinch of salt and pepper to taste.
Combine the salad ingredients

In a large serving bowl, combine the roasted sweet potatoes, red onion, dried cranberries, toasted pecans, and chopped parsley.
Dress and finish the salad

Drizzle the dressing over the salad and gently toss to coat all ingredients. Top with crumbled feta cheese if using. Serve warm or at room temperature.

Roasted Sweet Potato Salad

Ingredients

Instructions

Nutritional Information