Ingredients:

3 large sweet potatoes (about 2 lb.), peeled, cubed
1 small red onion, thinly sliced into half moons
2 Tbsp. plus 1/4 cup MyOlie extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 Tbsp. MyOlive apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp.MyOlive honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/2 cup dried cranberries
1/2 cup crumbled feta
1/4 cup freshly chopped parsley

Directions

Step 1

Arrange a rack in center of oven; preheat to 400°. On a large baking sheet, toss potatoes and onion in 2 Tbsp. oil; season with salt and pepper. Arrange in a single layer.

Step 2

Bake potatoes and onion until tender, about 20 to 30 minutes. Let cool 10 minutes, then transfer to a large bowl.

Step 3

Meanwhile, in a small bowl or in a medium liquid measuring cup, whisk vinegar, mustard, honey, cumin, and paprika. Gradually pour in remaining ¼ cup oil, whisking constantly, until emulsified; season with salt and pepper.

Step 4

Add dressing, cranberries, feta, and parsley to potato mixture and toss to combine. Serve warm or at room temperature.