Name: Sweet Potato Salad with Cranberries and Feta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds sweet potatoes (about 4 medium); 2 tablespoons extra-virgin olive oil; 1 teaspoon garlic powder; 1 teaspoon kosher salt; Fresh ground black pepper, to taste; 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option); 2 cups baby arugula; ½ medium shallot, thinly sliced into half moons; ¼ cup dried cranberries or cherries; ¼ cup pepitas; ¼ cup feta or goat cheese crumbles (optional)

There’s something incredibly comforting about the blend of sweet, tangy, and savory in this Sweet Potato Salad with Cranberries and Feta Recipe. The tender roasted sweet potatoes paired with bright cranberries and creamy feta make every bite a delightful surprise that’s just perfect for fall gatherings or any day you want a lift in your lunch.

A white bowl filled with a salad that has three main layers: large orange cubes of roasted sweet potato on the top and bottom, a middle layer of fresh bright green arugula leaves spread throughout, and small bits of white crumbled cheese scattered over the salad. Thin slices of purple onion are mixed in and small dark red dried cranberries add color contrast. Light green pumpkin seeds are sprinkled on top. A shiny gold fork rests inside the bowl on the right side. The bowl sits on a white marbled surface with some loose arugula leaves and a soft pink cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Salad with Cranberries and Feta Recipe
Top Tip
How to Serve Sweet Potato Salad with Cranberries and Feta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Salad with Cranberries and Feta Recipe

Why You'll Love This Recipe

I’ve made this salad more times than I can count, especially when I want a dish that’s both healthy and satisfying — and it never disappoints. It’s one of those recipes you can bring out for a family dinner, a potluck, or just to spoil yourself with something fresh and flavorful.

Simple yet impressive: The ingredients come together quickly but create a salad that tastes like you spent hours on it.
Sweet and savory balance: Roasted sweet potatoes and tart cranberries with creamy feta are a magical combo.
Versatile for every occasion: Great as a side dish or a light meal on its own.
Customizable and forgiving: Easy tweaks let you make it your own, whether vegan, spicier, or nuttier.

The image shows a white bowl filled with a colorful salad placed on a white marbled surface. The salad has three main layers: bright orange roasted sweet potato chunks as the base layer, a middle layer of fresh green arugula leaves scattered throughout, and a top layer consisting of white crumbled cheese, thin light purple onion slices, dark red dried cranberries, and green pumpkin seeds sprinkled over. A gold spoon is resting inside the bowl on the right side, partially under the salad. There are some extra green arugula leaves scattered around the bowl on the surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad is a harmonious mix of textures and flavors. Each ingredient plays a specific role, from the roasted sweet potatoes’ natural sweetness and soft bite to the peppery arugula and sharp feta that cut through the richness. Here are some thoughts to keep in mind while shopping and prepping:

Flat lay of a few medium sweet potatoes with skin on, diced into cubes, a small white bowl of extra-virgin olive oil, a small white bowl of garlic powder, a small white bowl of kosher salt, a small white bowl of freshly ground black pepper, a small white bowl of honey mustard dressing, a handful of fresh baby arugula leaves, thinly sliced half a medium shallot arranged in half moons, a small handful of dried cranberries, a small handful of pepitas, and a small white bowl of crumbled feta cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet potatoes: Go for medium-sized and firm ones; their natural sweetness and soft texture after roasting are the backbone of this salad.
Extra-virgin olive oil: Adds richness while roasting and helps everything brown beautifully.
Garlic powder: A simple seasoning that amps up flavor without overpowering the natural sweetness.
Kosher salt: Essential for balancing flavors—don’t skip or under-salt.
Honey Mustard Dressing: I love this dressing here because it adds just the right tang and a touch of sweetness; you can easily swap with balsamic or orange vinaigrette for a twist.
Baby arugula: This is softer and milder than regular arugula, which I find crucial for the right balance.
Shallot: Thin slices offer a mild pungency and crunch that really elevate the salad.
Dried cranberries or cherries: Their tartness is key to cutting through the creamy and sweet notes.
Pepitas: I like how these seeds add a nutty crunch without overshadowing other ingredients.
Feta or goat cheese: Optional but highly recommended for that creamy, salty contrast.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Sweet Potato Salad with Cranberries and Feta Recipe? How flexible it is! I often switch up the dressing or add some extras that suit the mood or occasion.

Variation: For a vegan version, swap the feta for toasted nuts or nutritional yeast and use a balsamic or orange vinaigrette—it’s just as tasty and fresh.
Spice it up: Sometimes I toss in a pinch of smoked paprika or crushed red pepper flakes before roasting the potatoes for a subtle heat.
More greens: Adding mixed baby greens alongside arugula makes it heartier if I’m serving it as a main dish.
Nutty twist: Swap pepitas for toasted walnuts or pecans for a different crunch and flavor profile.

Step-by-Step: How I Make Sweet Potato Salad with Cranberries and Feta Recipe

Step 1: Prep and Roast the Sweet Potatoes

I start by washing and dicing the sweet potatoes into uniform ¾-inch cubes with the skin on—that texture and color add so much to the salad. Toss them in a bowl with olive oil, garlic powder, kosher salt, and a few twists of fresh black pepper. Make sure each cube is coated well! Spread them out evenly on a parchment-lined baking sheet to avoid overcrowding, which helps them roast evenly and get those lovely browned edges. Roast at 450°F for about 25 minutes. I peek around 20 minutes to give them a gentle stir if needed, but mostly, I let the oven do its magic until they're tender but not mushy. The smell filling my kitchen at this point is always a sign I’m on the right track.

Step 2: Prepare the Dressing and Mix the Salad

While the potatoes roast, I like to whisk together my Honey Mustard Dressing or use a bottled one if in a hurry. When the potatoes are out of the oven and cooled slightly, toss them with baby arugula, thinly sliced shallots, dried cranberries, pepitas, and the cheese of choice. Drizzle the dressing over everything and gently mix—take care not to break up the potatoes. The dressings add a tangy sweetness that pulls all these flavors together beautifully.

Step 3: Serve and Enjoy

You can serve this salad directly from a bowl or plate it over extra mixed greens for a more elegant presentation. It’s impressive on the table yet easy to whip up even on a weeknight.

Top Tip

After making this Sweet Potato Salad with Cranberries and Feta Recipe more times than I can count, I discovered a few tweaks that make all the difference in flavor and texture. Here’s what’s helped me every time:

Rolling with the roast: Make sure to roast the potatoes spread in a single layer for even browning and tenderness, which really boosts the salad’s flavor.
Warm vs. cold: I prefer mixing the salad when the potatoes are just slightly warm—it helps the dressing coat everything better and soften the greens a touch.
Storage matters: If making ahead, I roast the potatoes a day before and store them separately; adding them at room temperature or lightly warmed keeps them from getting mushy in the fridge.
Avoid sogginess: Don’t overdress the salad; start with less dressing—you can always add more to taste.

How to Serve Sweet Potato Salad with Cranberries and Feta Recipe

Garnishes

For garnishes, I love sprinkling a few extra pepitas on top for that last crunchy pop. Sometimes a few extra cranberries or a small handful of chopped fresh parsley really brighten the dish’s look and flavor. Occasionally, I crumble a little more feta on top right before serving for an extra creamy and salty finish.

Side Dishes

This salad plays wonderfully alongside roasted chicken or pork, but I’ve also enjoyed it with grilled fish or simply alongside warm crusty bread for a lighter meal. It’s hearty enough to stand on its own for lunch but pairs perfectly on the side of pretty much any fall or holiday meal.

Creative Ways to Present

For special occasions, I like layering the salad in clear glass trifle bowls to showcase the vibrant colors or serving it in small mason jars for an attractive, portable option. Another favorite presentation is plating the greens first, then arranging the roasted potatoes and toppings in neat clusters with a final drizzle of dressing—it always impresses guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

I like to keep the roasted sweet potatoes separate from the greens and dressing if I’m making this salad ahead of time. Stored in airtight containers in the fridge, the potatoes last about 3 to 4 days. When ready to serve, bring them to room temperature or warm gently to keep the texture intact.

Freezing

While I don’t usually freeze the whole salad due to the fresh greens and dressing, the roasted sweet potatoes freeze beautifully on their own. I roast them, cool completely, then freeze in single-layered bags for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

When reheating leftovers, I spread the potatoes on a baking sheet and warm them in a 350°F oven for about 10 minutes. This reheats them evenly while keeping them from getting mushy. Then I toss with fresh greens and dressing to bring the salad back to life.

Frequently Asked Questions:

Can I make this Sweet Potato Salad with Cranberries and Feta Recipe vegan?

Absolutely! Simply substitute the feta with toasted nuts like walnuts or pecans, or try a vegan cheese alternative. Use a dressing without honey or dairy—orange vinaigrette or balsamic vinaigrette works wonderfully.

What’s the best way to roast sweet potatoes for this salad?

Cut the sweet potatoes into uniform ¾-inch cubes to ensure even cooking. Toss them well with olive oil and seasonings, arrange in a single layer on a baking sheet lined with parchment paper, and roast at 450°F for about 25 minutes until tender with some browning. Avoid overcrowding the pan.

Can I prepare this salad ahead of time?

Yes! Roast the sweet potatoes a day ahead and store them separately. Keep the greens and dressing chilled, then assemble the salad just before serving or shortly before. This will keep the greens crisp and the potatoes flavorful.

What can I use if I don’t have pepitas?

You can replace pepitas with toasted walnuts, pecans, sunflower seeds, or even slivered almonds. These options add a similar satisfying crunch and nuttiness to the salad.

Final Thoughts

This Sweet Potato Salad with Cranberries and Feta Recipe has become a staple in my kitchen because it strikes the perfect balance between hearty and fresh, sweet and savory. It’s also one of those recipes that invites your own spin, so I hope you’ll enjoy putting your own touch on it—and sharing it with friends and family who appreciate a dish that’s as colorful as it is delicious. Trust me, once you try it, you’ll want it on your regular rotation, just like I do!