Jamie Oliver Sweet Potato Salad

There’s something magic about a salad that isn’t really trying to be a salad. You know the type — still green-free, still hearty, still something you want to eat standing at the kitchen counter before it ever hits the table. That’s this one.

I made it the first time on a Sunday with a few sweet potatoes, the end of a block of feta, and a half-empty jar of honey. It came together so quickly, I wasn’t expecting much. But then I tasted it. Soft roasted cubes of sweet potato, still warm, tossed in a cumin-spiked dressing, sharp red onion, sweet pops of cranberry… yeah. I didn’t even sit down. It’s cozy, it’s bright, and it weirdly works with everything from grilled chicken to a fried egg.

Why You’ll Love It

• It’s warm, filling, and still feels healthy
• The combo of sweet, tangy, salty, and soft is addictive
• Great for meal prep — holds up in the fridge
• No fancy steps — just roast, mix, toss
• The dressing is next-level (and you’ll want to put it on everything)
• Goes with meat, fish, eggs, or just straight from the bowl

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1 small red onion, thinly sliced into half moons
• 2 tbsp extra-virgin olive oil
• Kosher salt
• Black pepper

Salad Add-ins

• ½ cup dried cranberries
• ½ cup crumbled feta
• ¼ cup fresh parsley, chopped

Dressing

• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• ½ tsp ground cumin
• ¼ tsp paprika
• ¼ cup extra-virgin olive oil
• Salt & pepper, to taste

How to Make It

Roast the sweet potatoes ’til golden and soft:

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and sliced red onion with olive oil, salt, and pepper on a large baking sheet. Spread them out in a single layer and roast for about 20 minutes, flipping halfway, until just fork-tender and a little crisp on the edges.

Whip up that dreamy dressing:

While the veg is roasting, whisk together vinegar, mustard, honey, cumin, and paprika in a bowl or jug. Slowly drizzle in the olive oil while whisking — it’ll go glossy and emulsify. Taste and season. If it doesn’t make you want to lick the spoon, tweak it.

Let things cool… but not too much:

Once the sweet potatoes are done, let them sit on the tray for 10 minutes. You want them warm, not scalding — they soak up the dressing better that way.

Toss and build the salad:

Transfer the warm sweet potatoes and onions to a big bowl. Add in the cranberries, crumbled feta, and chopped parsley. Drizzle over all the dressing and gently fold everything together.

Serve how you like:

Warm is best, but room temp works too. It’s hearty enough to be the main event but plays well as a side dish with anything grilled.

Common Mistakes and How to Dodge Them

Sweet potatoes mushy?
They were likely overcrowded. Make sure they’re spread in a single layer — use two trays if needed.

Red onion too sharp?
Toss it in with the potatoes halfway through roasting instead of from the start. Or soak raw slices in cold water for 5 mins.

Salad feels too sweet?
Balance it with more mustard or a splash of lemon juice to sharpen things up.

Dressing separated?
Add oil slowly while whisking. Or just shake it in a jar if whisking’s not your thing.

Storage and Reheating

Fridge:
Lasts 3–4 days in an airtight container. Flavours get even better by day two.

Freezer:
Not ideal. The potatoes go grainy, and the feta gets sad. Best eaten fresh.

Reheat:
Warm gently in the microwave, or just let it come to room temp. Still lovely cold if you’re in a rush.

Frequently Asked Questions

Can I use white potatoes instead?
Sure — they’ll roast fine, but you’ll miss that sweetness. Add a little extra honey if you swap.

What if I don’t have cumin?
Use a pinch of ground coriander or smoked paprika. It’s forgiving.

Can I make it vegan?
Absolutely. Just skip the feta or use a vegan version. It’s still excellent.

Do I have to peel the sweet potatoes?
Nope. If the skin’s clean and thin, leave it on for extra texture and fibre.

Nutrition Facts (Per Serving):

• Calories: ~295
• Fat: 14g
• Carbs: 38g
• Protein: 5g
• Sodium: 320mg
• Sugar: 12g
• Fiber: 5g