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Sweet Potato Salad

Elevate your salad game with a delightful blend of flavors and textures in this Sweet Potato Salad recipe.

Serves: 8

Prep Time: 15 Minutes

Cook Time: 20-30 Minutes

Perfect for any season, serve it as a refreshing and festive side dish or as a satisfying main course. This dish combines the hearty sweetness of roasted sweet potatoes with the creamy tanginess of goat cheese and the burst of tartness from cranberries. Enjoy the delicious journey of balancing sweet, tangy, and savory elements in every bite!


For the Salad

3 large sweet potatoes, peeled and cubed (You can buy these frozen and chopped already to save time!)

1 medium red onion

3 tablespoons olive oil

1 cup crumbled goat cheese

1 cup dried cranberries

1/2 cup fresh parsley, chopped

For the Dressing

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

1/4 cup olive oil

salt and pepper

  1. Preheat oven to 400°.

  2. On a parchment paper lined baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.

  3. Bake until tender for about 20 minutes.

  4. While baking, make the dressing: In a small bowl, mix vinegar, mustard, honey, olive oil, and salt and pepper.

  5. Transfer sweet potatoes into a large bowl and top with cranberries, goat cheese, and parsley.

  6. Toss sweet potatoes with dressing and serve warm or at room temperature.

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