Sweet Potato Salad
This Sweet Potato Salad is roasted sweet potatoes tossed with cranberries, fresh spinach, feta, and a bright honey Dijon dressing — just $0.96 a serving and ready in under an hour.
Servings: 6
Cost: Cost: $5.75, $0.96 per Serving
Ingredients
- 3 large sweet potatoes approximately 2 pounds, peeled and diced into small pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ red onion chopped
- ½ cup dried cranberries
- ½ cup fresh spinach roughly chopped
- ½ cup crumbled feta cheese
For the Dressing:
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
- Spread 3 large sweet potatoes, peeled and diced into small pieces, into a single layer on the prepared baking sheet.
- Drizzle the sweet potatoes with 1 tablespoon olive oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Toss until evenly coated.
- Bake for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
- Let the sweet potatoes cool for 10–20 minutes, then transfer them to a large mixing bowl.
- In a small bowl, whisk together 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon salt, and ½ teaspoon black pepper until combined.
- Add 1/2 chopped red onion, ½ cup dried cranberries, ½ cup roughly chopped fresh spinach, and ½ cup crumbled feta cheese to the bowl with the sweet potatoes.
- Pour the dressing over the salad and gently toss until evenly coated.
- Let the salad sit for 15–20 minutes to absorb the dressing.
- Serve warm or at room temperature. Enjoy!
Notes
Stir the sweet potatoes halfway through baking for even browning and crisp edges.
Let the sweet potatoes cool slightly before adding the spinach and feta so the spinach does not wilt too much and the feta keeps its texture.
Taste the dressing before adding it to the salad. If it tastes too tangy, whisk in an extra teaspoon of honey to balance the acidity.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 201kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 1011mg | Potassium: 440mg | Fiber: 4g | Sugar: 16g | Vitamin A: 16323IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 1mg
