Sweet Potato Salad

0 Preheat the oven to 400°F.
1 On a large baking sheet, toss the sweet potatoes and sliced onions with olive oil.  Season with salt and pepper, then spread them out in a single layer. Bake for about 20 minutes, or until the sweet potatoes are tender.  Remove from the oven and let cool for about 10 minutes, then transfer to a large bowl. [wprm-ingredient text="2 pounds Sweet Potatoes" uid="0"] [wprm-ingredient text="1 cup Red Onion" uid="1"] [wprm-ingredient text="2 tbsp Olive Oil" uid="2"] [wprm-ingredient text="Salt & Pepper to taste" uid="4"]
2 Toast the walnuts by placing them in a dry skillet over medium heat.  Toast 3-5 minutes, stirring frequently, until fragrant and lightly browned. [wprm-ingredient text="1/3  cup Walnuts" uid="15"]
3 Make the dressing by whisking together the apple cider vinegar, Dijon mustard, honey, chipotle powder, and paprika.  Slowly drizzle in the remaining olive oil while whisking constantly until the dressing is emulsified. Season with salt and pepper to taste. [wprm-ingredient text="2 tbsp Apple Cider Vinegar" uid="5"] [wprm-ingredient text="1 tbsp Dijon Mustard" uid="6"] [wprm-ingredient text="1 tbsp Honey" uid="7"] [wprm-ingredient text="1/2 tsp Chipotle Pepper" uid="8"] [wprm-ingredient text="1/4 tsp Paprika" uid="9"] [wprm-ingredient text="1/4 cup Olive Oil" uid="16"] [wprm-ingredient text="Salt & Pepper to taste" uid="17"]
4 Assemble the salad by slowly pouring the dressing over the sweet potatoes and gently tossing to coat! 
5 Fold in the feta cheese, dried cranberries, parsley, and toasted walnuts.  [wprm-ingredient text="4 oz Feta Cheese" uid="13"] [wprm-ingredient text="1/2 cup Dried Cranberries" uid="12"] [wprm-ingredient text="1/4 cup Fresh Parsley" uid="14"]