Roasted Sweet Potato Salad

Ingredients:

• 2 large sweet potatoes, peeled and cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can chickpeas, drained and rinsed
• 1/4 cup red onion, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or maple syrup for a vegan version)
• 1/2 teaspoon dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400¡F (200¡C). Line a baking sheet with parchment paper.
2. In a bowl, combine the sweet potatoes with olive oil, paprika, garlic powder, salt, and black pepper. Toss until well coated. Spread the sweet potatoes on the prepared baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. In a large mixing bowl, combine the roasted sweet potatoes with chickpeas, red onion, parsley, and dried cranberries.
4. In a separate small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, dijon mustard, salt, and pepper until well combined.
5. Pour the dressing over the salad and toss until well coated. Serve the salad at room temperature, garnished with crumbled feta cheese, if desired.

This Roasted Sweet Potato Salad is a delicious and colorful salad that is perfect as a side dish or a light meal. Roasted sweet potatoes are combined with chickpeas, red onion, and dried cranberries to create a sweet and savory flavor combination. The salad is dressed with a simple but flavorful dressing made with olive oil, apple cider vinegar, honey, dijon mustard, salt, and pepper. The salad can be served as is or topped with crumbled feta cheese for an added burst of flavor.