The Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe is an absolute showstopper that brings together vibrant colors, a perfect balance of sweet and savory flavors, and a variety of textures that will make your taste buds dance. This salad is a celebration of autumn on a plate, featuring tender roasted sweet potatoes caramelized to perfection, tart cranberries, crunchy toasted nuts, and creamy feta, all tossed in a tangy, slightly sweet dressing. Whether you’re looking for a hearty lunch, a stunning side, or a crowd-pleaser at your next gathering, this salad checks all the boxes and will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
The magic of this Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe lies in the simplicity and quality of its ingredients. Each item plays a crucial role, from the earthy sweetness of the roasted potatoes to the zing of the apple cider vinegar in the dressing, creating a harmony of flavors and textures that is both satisfying and refreshing.
- Sweet potatoes: Peeled and cubed, they roast beautifully to add warmth and natural sweetness.
- Olive oil: Used both for roasting and dressing, it brings richness and helps crisp up the potatoes.
- Salt and black pepper: Essential basics to enhance every flavor note in the salad.
- Smoked paprika (optional): Adds a subtle smoky depth that elevates the roasted potatoes.
- Mixed greens: A fresh, peppery base such as arugula or spinach to balance the hearty potatoes.
- Dried cranberries: Their tart sweetness complements the savory elements perfectly.
- Pecans or walnuts: Toasted for a toasty crunch that contrasts the tender potatoes and creamy cheese.
- Feta or goat cheese: Crumbled to add a tangy creaminess that binds the flavors together.
- Red onion: Thinly sliced for a sharp bite and vibrant color.
- Apple cider vinegar: The acid in the dressing brightens the entire dish with a mild tang.
- Honey or maple syrup: A natural sweetener that balances the tartness of the vinegar and cranberries.
- Dijon mustard: Provides a gentle kick and helps emulsify the dressing.
How to Make Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your sweet potato cubes roast evenly without sticking and allows them to caramelize gorgeously.
Step 2: Roast the Sweet Potatoes
Next, toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a sprinkle of smoked paprika if you’re feeling adventurous. Spread them out in a single layer on your prepared baking sheet. Roast for about 25 to 30 minutes, flipping halfway through, until the potatoes are tender inside and caramelized on the edges. This roasting step is what brings out their natural sweetness and creates a beautiful contrast in texture.
Step 3: Prepare the Dressing
While the sweet potatoes are roasting, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper in a small bowl. This dressing is the perfect mix of sweet, tangy, and savory, tying all the salad ingredients together in one delicious package.
Step 4: Assemble the Salad
Into a large bowl, add 4 cups of your choice of mixed greens—arugula, spinach, or spring mix all work wonderfully. Top with the roasted sweet potatoes, 1/2 cup dried cranberries, 1/4 cup toasted pecans or walnuts, 1/4 cup crumbled feta or goat cheese, and thin slices of 1/4 red onion. The layering here creates a dynamic salad full of taste and textural variety.
Step 5: Toss with Dressing
Drizzle your freshly made dressing over the assembled salad and toss gently but thoroughly. You want every bite to have a little bit of everything—the roasted warmth of the sweet potatoes, the chewiness of cranberries, the crunch from nuts, the creaminess of cheese, and the peppery fresh greens.
Step 6: Serve
This salad shines either served warm, right after roasting, or cooled slightly for a lighter, refreshing experience. Either way, it’s a fantastic complement to many meals or a satisfying stand-alone treat.
How to Serve Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe
Garnishes
Adding a sprinkle of fresh herbs like chopped parsley or cilantro brightens the salad’s appearance and adds another layer of fresh flavor. A few extra toasted nuts or a few whole fresh cranberries scattered on top can also make it visually stunning and texturally exciting.
Side Dishes
This Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe pairs beautifully with roasted chicken, grilled salmon, or even as a hearty side to vegetarian dishes like stuffed peppers or quinoa bowls. Its balance of sweet and savory means it will complement a wide range of flavors.
Creative Ways to Present
Use vibrant individual bowls or mason jars layered beautifully to serve at a picnic or party. You can also elevate presentation by serving it on a bed of large lettuce leaves or in edible bowls like hollowed-out pumpkins or large heirloom tomatoes, perfect for a festive occasion.
Make Ahead and Storage
Storing Leftovers
After assembling, store leftover salad in an airtight container and refrigerate for up to 2 days. To prevent sogginess, you might want to keep the dressing separate and toss just before serving.
Freezing
Because of the fresh greens and dressing, this salad is not ideal for freezing once assembled. However, you can freeze roasted sweet potatoes separately for future smoothies, soups, or batch salads.
Reheating
If you want to enjoy the salad warm the next day, gently reheat the sweet potatoes alone in a skillet or oven, then toss with fresh greens, nuts, cranberries, cheese, and dressing just before serving to maintain the best texture.
FAQs
Can I use other nuts instead of pecans or walnuts?
Absolutely! Almonds, cashews, or even pistachios offer great texture and flavor. Just toast them lightly for the best taste.
Is this salad suitable for vegans?
You can make it vegan by swapping the feta cheese for a plant-based alternative or simply omitting it, while still enjoying all the delicious flavors.
How long do roasted sweet potatoes last?
When stored properly in the fridge, roasted sweet potatoes stay fresh for up to 3 to 4 days, making them perfect for quick meal prep.
Can I prepare the salad dressing ahead of time?
Yes! The dressing can be made up to a week in advance and stored in the refrigerator. Just give it a good shake before using.
What are some good substitutions for dried cranberries?
Dried cherries, raisins, or chopped dried apricots work well as substitutes, providing a similar sweet-tart note.
Final Thoughts
This Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe is a truly delightful dish that combines simple ingredients into a memorable, satisfying meal. Whether you’re introducing it to friends or keeping it as your own little secret, it’s sure to impress and comfort with every bite. Don’t hesitate to give it a try—you’re going to love how welcoming and delicious healthy eating can taste!
Print
Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and hearty roasted sweet potato salad featuring caramelized sweet potatoes, mixed greens, tangy dressing, dried cranberries, toasted nuts, and creamy feta cheese. Perfect as a light meal or side dish, combining sweet, savory, and tangy flavors with a satisfying texture.
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Salad
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup dried cranberries
- 1/4 cup pecans or walnuts, toasted
- 1/4 cup crumbled feta or goat cheese
- 1/4 red onion, thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
- Roast the Sweet Potatoes: Toss the sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, turning halfway through, until the potatoes are tender and caramelized.
- Prepare the Dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper until well combined.
- Assemble the Salad: In a large salad bowl, place the mixed greens. Top with roasted sweet potatoes, dried cranberries, toasted pecans or walnuts, crumbled feta or goat cheese, and thinly sliced red onion.
- Toss with Dressing: Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
- Serve: Serve immediately for a warm salad experience, or allow it to cool slightly for a refreshing dish with more balanced flavors.
Notes
- To toast nuts, spread pecans or walnuts on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until fragrant.
- You can substitute maple syrup for honey to make the dressing vegan-friendly.
- For extra texture, add seeds like pumpkin or sunflower seeds.
- Salad can be prepared ahead by roasting sweet potatoes and making dressing; assemble just before serving to keep greens fresh.
- Adjust salt and pepper in dressing to taste.
