Sweet Potato Salad


3 Large Sweet Potatoes Peeled and Cubed

1 Small Red Onion Thinly Sliced & Cut In Half

2 Tbsp. Extra-Virgin Olive Oil

1/2 Cup Dried Cranberries

1/2 Cup Feta Crumbled

1/4 Cup Parsley

Kosher Salt & Black Pepper

For the Dressing:

1/2 tsp. Ground Cumin

1/4 tsp. Ground Paprika

1/4 Cup Extra Virgin Olive Oil

2 Tbsp. Apple Cider Vinegar

1 Tbsp. Dijon Mustard

1 Tbsp. Honey


  1. Preheat the oven to 400°. 
  2. While oven is preheating toss sweet potatoes and red onion in olive oil and salt an pepper. 
  3. In an even layer distribute them on a rimmed baking pan and bake for approximately 20 minutes or until tender. 
  4. Allow to cool and transfer to a large bowl.
  5. While onions and sweet potatoes are cooling begin making the dressing. 
  6. Whisk together vinegar, honey, mustard, and spices in a small separate bowl. 
  7. Pour the oil in gradually while whisking until emulsified. 
  8. Season with salt and pepper. 
  9. Toss the sweet potatoes with the dressing, feta, parsley, and cranberries. 
  10. Serve warm or at room temperature.
  11. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 
  12. Toss sweet potatoes with dressing, cranberries, feta, parsley, and serve!

Nutrient Content per 1 Serving:

Servings: 6

Calories – 190

Fat – 11g

Carbohydrates – 19g

Protein – 3g 

Trista K.
Best, MPH, RD, LDN