Warm Sweet Potato Salad
large sweet potatoes
peeled and cubed (about 2 lbs)
small red onion
extra-virgin olive oil
freshly chopped parsley
Kosher salt and fresh ground black pepper to taste
Preheat oven to 400°.
On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
Distribute sweet potatoes evenly on a baking sheet in a single layer.
Bake until tender, about 20 minutes.
Let cool for 10 minutes then transfer to a large bowl.
Meanwhile, make the dressing: In a small bowl, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
Toss sweet potatoes with dressing, cranberries, feta, and parsley.
Serve warm, at room temperature, or cool.