Spain on a Fork > All Recipes > Soups & Salads > HEALTHY Sweet Potato Salad to Fill you with GOODNESS
All Recipes, Soups & Salads / August 9, 2024

HEALTHY Sweet Potato Salad to Fill you with GOODNESS

This Sweet Potato Salad is what healthy and delicious food is all about. We’re talking a ton of great flavors, super easy to make and done in just 30 minutes. Serve it as a side dish next to some grilled fish or even as a main course. Either way, it’s the kind of food that’ll fill you with so much goodness.

Sweet Potato Salad
To make this recipe, I used two large sweet potatoes. You can also use three medium-sized ones if you like. Either way, when you boil the sweet potatoes, you want them al dente, about 15 to 20 minutes. If you overcook them, they can easily start to break apart.

Sweet Potato Salad
What flavors this salad is the homemade dressing. Made with olive oil, apple cider vinegar, honey, dijon mustard, garlic, oregano and cumin. Important to use a great olive oil here, as it’s the base fat of the dish and what truly brings it all together.

Sweet Potato Salad
TIPS & TRICKS to Make this Recipe: You can serve this sweet potato salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Sweet Potato Salad

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Sweet Potato Salad

Sweet Potato Salad

Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 329 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SWEET POTATO SALAD

  • 2 large sweet potatoes (peeled)
  • 1 small red onion (thinly sliced)
  • 1/3 cup dried cranberries 60 grams
  • 1/4 cup crumbled feta cheese 30 grams
  • 1/4 cup chopped fresh parsley 15 grams
  • sea salt & black pepper

FOR THE DRESSING

  • 3 tbsp extra virgin olive oil 45 ml
  • 1 tbsp apple cider vinegar 15 ml
  • 1 tbsp honey 20 grams
  • 1 tbsp dijon mustard 15 grams
  • 1 clove garlic (finely grated)
  • 1 tsp dried oregano 1 gram
  • 1/4 tsp ground cumin 1 gram
  • sea salt & black pepper

Instructions

  1. Cut the sweet potatoes into small bite-size cubes, then add them into a stock pot, fill with some water, just enough to barely cover the sweet potatoes, season generously with sea salt and heat with a high heat

  2. After 15 to 20 minutes the sweet potatoes should be cooked through, just pierce them with a toothpick, you kind of want them al dente, if you overcook them they can easily break apart, remove from the heat and drain into a colander

  3. While the sweet potatoes are cooling off, make the dressing, add the olive oil into a bowl, along with the apple cider vinegar, honey, dijon mustard, garlic, oregano, cumin and season with sea salt & black pepper, whisk together until well mixed

  4. Once the sweet potatoes are cool enough to handle, about 5 to 10 minutes, transfer them into a large bowl, along with the sliced red onion, chopped parsley, dried cranberries and crumbled feta cheese, season with sea salt & black pepper, then pour in the homemade dressing and gently toss together until well mixed

  5. Serve at room temperature or chilled, it will hold for up to 3 to 4 days in the fridge, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Sweet Potato Salad
Amount Per Serving
Calories 329 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 8mg3%
Sodium 246mg11%
Potassium 667mg19%
Carbohydrates 51g17%
Fiber 7g29%
Sugar 20g22%
Protein 5g10%
Vitamin A 24487IU490%
Vitamin C 11mg13%
Calcium 123mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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