Sweet Potato Salad



Looking for a new staple fall side? This sweet potato salad will be the answer to your prayers. Filled with the perfect balance of textures and sweet-tangy flavors, this superfood salad has everything I could ever want in a sweet potato dish. Ready in under an hour, this recipe is not only an ideal last-minute side, but makes for great lunch leftovers throughout the week. Ready to be the envy of all your coworkers? Keep reading on to learn how to make this super salad the best it can be.

What People Are Saying:
"This was so terrific! I took it to a thanksgiving potluck and everyone was obsessed! Thank you!" - BlueSailboat

"This is the way a salad is supposed to taste! With a perfect combo of tastes and textures, this salad was a major hit. And soo easy to make. Why confine this wonderful salad to autumn? I made it in April...." - anneYme

How To Make Sweet Potato Salad

INGREDIENTS

• Sweet Potatoes: Before roasting your sweet potatoes, peel and cube them before tossing in olive oil and seasoning with salt and pepper. I like to cut into 1” cubes, but the main thing is to make sure that all of your pieces are the same size.
• Red Onion: Red onion gives the perfect sharp bite, and since we’re roasting them, they add a more subtle, sweet flavor to this salad. If you don’t have red onions, shallots would also work well here.
• Dried Cranberries: I felt that this salad needed another sweet factor, which led me to dried cranberries. They are not only the perfect balance of sweet and tart, but are perfect for fall.
• Feta: Crumbled feta not only adds that cheesy factor, but also gives a salty boost. Because of that, make sure to taste your salad before adding any extra salt in case the feta is enough for you. Not a feta fan? Swap it out for creamy goat cheese.
• Parsley: Forget leafy greens—freshly chopped parsley adds a boost of freshness to this salad. You can experiment with other herbs, but I highly recommend parsley.
• Dressing: I create the simple dressing by combining apple cider vinegar, Dijon mustard, honey, ground cumin, paprika, and extra-virgin olive oil (use your favorite brand, or checkout our list of the best olive oil brands). If you don’t have any apple cider vinegar, balsamic vinegar would also be a fine substitution—just make sure and taste as you go. Honey adds the perfect sweet touch, but a little bit of maple syrup would also add that necessary sweetness.

STEP-BY-STEP INSTRUCTIONS

We have cooked components in this salad, so we're going to prepare those first. After peeling and cutting your sweet potatoes and preparing your onions, add them to a baking sheet, and toss with olive oil and season with salt and pepper. You don't need to go over-the-top with the salt and pepper, but don't be shy with it. Make sure that they are in an even layer, and bake until the sweet potatoes are tender and you can poke them with a fork. Let them cool for at least 10 minutes, then add them to your salad bowl.

While those are cooling, let's start on the dressing. You can use a small bowl or a liquid measuring cup—either will work. Whisk together the apple cider vinegar, mustard, honey, and spices until fully combined, then gradually pour in the oil while you're mixing until fully emulsified. Don't be tempted to pour all the oil in at once—gradually pouring it in will help it emulsify. If you prefer, you can also add everything to a mason jar and give it a good shake.

Add cranberries, feta, and parsley to your sweet potatoes and red onion bowl, then toss it all with your homemade dressing. Taste it, and season with more salt and pepper if needed before serving.

Sweet Potato Salad Variations

With tangy feta, sweet dried cranberries, and sharp red onion, this salad nails the perfect combo of flavors and textures in my book. That being said, feel free to experiment and make this salad your own! Craving some more crunch? Sliced almonds or pistachios would be a great addition. Want sweet potatoes to be more of a minor player? Check out our coconut ranch kale salad or copycat Sweetgreen Harvest Bowl. 


Storage

If you have any leftovers (or want to eat this salad all week long) store in an airtight container in the fridge for 3-4 days. Just keep in mind that once you toss it in the dressing, it will start to grow soggy as time goes on.