Go Back

Sweet Potato Salad

A vibrant roasted sweet potato salad with feta, fresh herbs, and a tangy honey Dijon vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 sweet potatoes peeled and cubed
  • 3 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 red onion thinly sliced
  • 0.5 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped
Dressing
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with olive oil, salt, and pepper.
  3. Roast for 25–30 minutes until tender and lightly caramelized.
  4. Whisk dressing ingredients together.
  5. Combine roasted sweet potatoes with onion, feta, parsley, and dressing.
  6. Toss gently and serve warm or chilled.

Notes

Add nuts or seeds for crunch. Can be served warm or cold.