Sweet Potato Salad

4 Servings

Nutrition (1 serv.) Amount Nutrition (1 serv.) Amount
Calories 329 kcal Sugar 20 g
Carbs 51 g Cholesterol 8 mg
Protein 5 g Sodium 246 mg
Fat 13 g Fiber 7 g
Sugar 20 g
Cholesterol 8 mg
Sodium 246 mg
Fiber 7 g

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

https://spainonafork.com/healthy-sweet-potato-salad-to-fill-you-with-goodness/

Ingredients

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

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

Step 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

Step 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

Step 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

Step 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

Step 5

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