you can now find us at Sprouts and Wegmans nationwide!
Sweet Potato Salad
Sweet Potato Salad
6
10 minutes
Here’s a recipe that can be served on its own or as a “lighter side”. It’s another way of presenting those beautiful fall sweet potatoes and would make a wonderful addition to any Thanksgiving meal.
Plus, it’s limitlessly versatile, so add whatever you love - starting with Apple Cider vinaigrette - but don’t stop there: pistachios, feta, wild rice, cranberries….the list can go on and on.
Fiber-dense, satisfying, deliciously sweet, and colorful, it’s a winner on all counts.
Ingredients
3 Large sweet potatoes, peeled and cubed (about 2 pounds)
1 Small red onion, thinly sliced into half moons
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ c. Dried cranberries
½ c. Crumbled feta
½ c. Freshly chopped parsley
Dress It Up Dressing Apple Cider Vinaigrette
Directions
Preheat oven to 400°. Place sweet potatoes and red onion on a baking sheet and toss in oil. Season with salt and pepper and distribute evenly in a single layer.
Bake sweet potatoes and onion for about 20 minutes or until tender. Let cool for 10 minutes then transfer to a large bowl. This will be where you build your salad.
Toss sweet potatoes with cranberries, festa parley, and a drizzle of Dress It Up Dressing Apple Cider Vinaigrette. Serve warm or at room temperature.