Sweet Potato, Cranberry & Feta Salad with Maple Dressing
This refreshing salad combines roasted sweet potatoes, cranberries, and feta cheese with a delightful maple dressing, making it a perfect addition to any meal.
Ingredients
Salad Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- Salt & pepper, to taste
- 4 cups mixed greens or arugula
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped pecans or walnuts, toasted
- 1 tbsp chopped fresh parsley (optional)
Maple Dressing Ingredients
- 3 tbsp olive oil (for dressing)
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- Salt & pepper to taste for dressing
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper.
- Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
- Let cool slightly.
Dressing Preparation
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
Mixing Salad
- In a large salad bowl, combine the roasted sweet potatoes, greens, cranberries, feta, and nuts.
- Drizzle with maple dressing and toss gently to coat.
- Garnish with fresh parsley and serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to three days. If sogginess occurs, consider storing the dressing separately.