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.
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.
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.
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.
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
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
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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
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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
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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
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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
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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
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