Sweet Potato and Feta Salad

If this salad doesn't scream Thanksgiving, we don't know what does! With sweet potatoes, cranberries and a handful of nuts, this sweet potato salad is sure to please everyone at the dinner table. 

Salad Ingredients 

• 3 large sweet potatoes, peeled and cubed
• 1 small red onion, thinly sliced
• 2 tbsp. extra-virgin olive oil
• Kosher salt
•  Freshly ground black pepper
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta
• 3 cups baby spinach
• 4-6 ounces walnuts or pecans

Dressing Ingredients 

• 2 tbsp. apple cider vinegar
• 1 tbsp. Dijon mustard
• 1 tbsp. honey
• 1/2 tsp. ground cumin
•  1/4 tsp. ground paprika
• 1/4 c. extra-virgin olive oil

Directions 
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 them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, 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 spinach. Add walnuts or pecans as optional topping. Serve warm  or at room temperature.