Temptin Sweet Potato Salad
Brighten up your table with this irresistible Temptin Sweet Potato Salad, a vibrant medley of flavors and textures perfect for any occasion! Roasted sweet potato cubes, seasoned with smoky paprika and warm cumin, are the star of this dish, bringing caramelized richness to every bite. Tossed with tangy apple cider vinaigrette, crunchy toasted pecans, sweet dried cranberries, creamy crumbled feta, and fresh parsley, this salad delivers a delightful fusion of savory, sweet, and nutty flavors. Quick to prepare and versatile to serve—whether warm, chilled, or at room temperature—this wholesome salad is ideal as a side dish, light lunch, or festive crowd-pleaser. Packed with nourishing ingredients and bold spices, the Temptin Sweet Potato Salad is sure to have guests coming back for seconds.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 small red onion
- 0.5 cup fresh parsley
- 0.5 cup dried cranberries
- 0.5 cup toasted pecans
- 0.5 cup feta cheese, crumbled
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
Preheat the oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes.
Place the sweet potato cubes on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the sweet potatoes, then sprinkle with salt, black pepper, ground cumin, and smoked paprika. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potatoes are roasting, thinly slice the red onion and finely chop the parsley.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, honey, and Dijon mustard to make the dressing.
Once the sweet potatoes have cooled slightly, transfer them to a large mixing bowl.
Add the red onion, parsley, dried cranberries, toasted pecans, and feta cheese to the sweet potatoes.
Drizzle the dressing over the salad and gently toss everything to combine.
Taste and adjust seasoning if needed. Serve warm, at room temperature, or chilled.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 97.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
