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

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

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

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

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