Vegan Roasted Sweet Potato Salad

Vegan Roasted Sweet Potato Salad is an easy, flavorful holiday side dish. There's no greens in this salad, with a base of roasted sweet potatoes and onions. Then tossed with dried cranberries, vegan feta, sunflower seeds, and parsley. Perfect for fall or holiday gatherings.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 264

Author Elizabeth

Ingredients

1 Small Red Onion diced
3 Large Sweet Potatoes diced
2 Tablespoons Water or 1 tablespoon extra virgin olive oil
1 Teaspoon Kosher Salt
¼ Teaspoon Black Pepper
¾ Cup Vegan Feta
¾ Cup Dried Cranberries
½ Cup Sunflower Seeds, Pumpkin Seeds, chopped Walnuts or Pecans
¼ Cup Chopped Fresh Parsley

Easy Oil Free Salad Dressing

3 Tablespoons Water
3 Tablespoons Dijon Mustard
3 Tablespoons Maple Syrup
1 Tablespoon Lemon Juice
1 Teaspoon Salt
½ Teaspoon Pepper

Instructions

Preheat oven to 425°F. Line two baking sheets with parchment paper.
Arrange the sweet potato and onion evenly between the two prepared pans. Drizzle on the oil or water, and sprinkle on the salt and pepper. Toss well. Transfer to the oven and bake for 45-60 minutes, until the potatoes are fork tender and starting to brown.
Meanwhile, in a small bowl, whisk together the dressing ingredients. Set aside.
When the sweet potatoes are baked, transfer to a large bowl and toss with the feta, cranberries, sunflower seeds, parsley, and dressing. Serve warm or cold.

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