Empty My Fridge
HEALTHY Sweet Potato Salad to Fill you with GOODNESS
Ingredients
- Sweet potato2
- Red onion1
- Cranberry · dried⅓ cups
- Feta cheese¼ cups
- Parsley · chopped¼ cups
- Salt
- Black pepper
- Extra virgin olive oil3 tbsp
- Apple cider vinegar1 tbsp
- Honey1 tbsp
- Dijon mustard1 tbsp
- Garlic1 clove
- Oregano · dried1 tsp
- Cumin · ground¼ tsp
Instructions
- Cut the peeled sweet potatoes into small bite-size cubes. Put them in a stock pot with just enough water to barely cover them, season generously with sea salt, and heat on high.
- After 15 to 20 minutes, check that they are cooked through by piercing with a toothpick; they should still be slightly firm. Remove from heat and drain in a colander.
- While they cool, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, grated garlic, oregano and cumin in a bowl, and season with sea salt and black pepper until well mixed.
- When the sweet potatoes are cool enough to handle (about 5 to 10 minutes), transfer them to a large bowl with the sliced red onion, chopped parsley, dried cranberries and crumbled feta. Season with sea salt and black pepper, pour in the dressing, and gently toss until well mixed.
- Serve at room temperature or chilled. Keep in the fridge for up to 3 to 4 days.
Summarized from Spain on a Fork's video. Watch it for the details.
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