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A bowl of roasted sweet potato salad with feta cheese, dried cranberries, and pumpkin seeds on a wooden table.

Roasted Sweet Potato Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 310
Ingredients Method

Ingredients
  

  • 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons extra -virgin olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup red onion, finely diced
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pumpkin seeds
  • 2 ounces feta cheese, crumbled
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hone y
  • 2 tablespoons fresh flat-leaf parsley, chopped

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper on a large rimmed baking sheet.
  3. Spread the potatoes in a single layer and roast for 25 to 30 minutes, or until tender and lightly browned, flipping halfway through.
  4. In a large mixing bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, and honey to create the dressing.
  5. Add the warm roasted sweet potatoes, red onion, dried cranberries, and pumpkin seeds to the bowl with the dressing.
  6. Toss gently to ensure even coating.
  7. Fold in the crumbled feta cheese and chopped parsley.
  8. Serve warm, at room temperature, or chilled.