Sweet Potato Salad

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Preparation time
20 mins
Cooking time
40 mins
Difficulty
Easy
Serves
6 people
Meal course
Lunch
Posted by
Posted on
1 Cup
Extra virgin olive oil
1 Pinch
Salt
1 Pinch
Ground black pepper
1 Cup
Dried cranberries
1 Cup
Crumbled feta
1 Cup
Chopped parsley
2 Tablespoon
Apple cider vinegar
1 Tablespoon
Dijon mustard
1 Tablespoon
Honey
1 Teaspoon
Ground cumin
1 Teaspoon
Ground paprika
Sweet Potato Salad

Sometimes, you need something light to feel your tummy.

Some days, you just want to curl back in your blanket and wish it away but then your tummy starts growling, demanding for food. Then this sweet potato salad is going to warm your heart and your tummy.

You probably are going, “What? Warm salad?”

Yup, with all the nutrients you need to set you up for what is to come, even though you might be feeling ‘meh’. We all have those days, don’t we?

Plus, if you can’t finish it, store it and it can be finished later as it still tastes good at room temperature or cold!

Now, let’s answer the call of your stomach!

  1. 1. Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
  2. 2. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
  3. 3. To make the dressing, whisk together vinegar, mustard, honey, and spices in a small bowl. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
  4. 4. Toss sweet potatoes with dressing, cranberries, feta, and parsley.

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