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 (not standard arugula); 1/2 medium shallot, thinly sliced into half moons; 1/4 cup dried cranberries or cherries; 1/4 cup pepitas; 1/4 cup feta or goat cheese crumbles (optional)

There’s something about the mix of sweet, tangy, and salty that just sings in this Sweet Potato Salad with Cranberries and Feta Recipe. The roasted sweet potatoes get perfectly tender while the cranberries add a burst of chewiness, and the feta brings that creamy, briny punch—trust me, you’re going to want this on repeat!

A white bowl holds a colorful salad with three main layers. The bottom layer has bright orange roasted sweet potato cubes with a soft texture. On top of that, fresh green arugula leaves add a leafy, rough texture. Scattered throughout are deep red dried cranberries and light green pumpkin seeds, adding small pops of color. Thin rings of pale purple onion and small white crumbles of cheese are spread across the salad. A gold fork rests on one side inside the bowl. The bowl is placed on a white marbled surface with some greens and a 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 always find that a great salad balances more than just flavors—it’s about textures, aromas, and colors too. This Sweet Potato Salad with Cranberries and Feta Recipe hits every note for me, making it a salad that’s both satisfying and exciting.

Flavor Harmony: The sweet potatoes’ natural sweetness contrasts beautifully with tart cranberries and salty feta, creating a delightful bite every time.
Easy Roasting: Roasting sweet potatoes brings out their best texture and flavor without much fuss—a total win in the kitchen.
Versatile Greens: Baby arugula adds a peppery freshness that livens up the dish, but you can easily customize with your favorite greens.
Make-Ahead Friendly: You can roast the potatoes in advance and pull everything together when it’s time to serve, perfect for busy days or entertaining guests.

A white bowl filled with a salad that has three main layers: the bottom layer is fresh green arugula leaves with a slightly curly texture, the middle layer contains bright orange roasted sweet potato cubes with a soft texture and some pieces showing the brown skin, and the top layer is a mix of small red dried cranberries, thin light pink onion slices, small white crumbles of cheese, and light brown pumpkin seeds scattered throughout. A shiny gold spoon rests inside the bowl on the right side, and some green arugula leaves are visible behind the bowl on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sweet Potato Salad with Cranberries and Feta Recipe plays its part to create a melody of tastes and textures. Here’s why I love each one and a couple of tips for picking the best options at the store.

Flat lay of diced sweet potatoes with skins on in a simple white ceramic bowl, a small white bowl of extra-virgin olive oil, a small white bowl of honey mustard dressing, fresh baby arugula leaves, thinly sliced shallot half moons on a white plate, a small white bowl of dried cranberries, a small white bowl of pepitas, a small white bowl of feta cheese crumbles, a small white bowl with kosher salt crystals, a small white bowl with fresh ground black pepper, 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: Choose firm, medium-sized sweet potatoes with smooth skin to roast evenly and retain sweetness.
Extra-Virgin Olive Oil: This adds richness and helps the sweet potatoes roast up crisp on the edges—don’t skimp here!
Garlic Powder: A gentle, savory kick that complements the sweetness without overpowering the salad.
Kosher Salt: Essential for bringing out all the flavors and balancing the sweetness.
Fresh Ground Black Pepper: Adds a bit of heat and depth—always freshly ground if possible.
Honey Mustard Dressing: This dressing is my go-to for a perfect tangy-sweet zing that marries all the salad elements.
Baby Arugula: Its tender leaves bring a peppery brightness that contrasts nicely with the sweet potato.
Shallot: Thinly sliced shallots offer a mild onion flavor and a bit of crunch.
Dried Cranberries: Tart and chewy, these are crucial for that pop of color and flavor.
Pepitas: Pumpkin seeds provide a toasty crunch that’s an unexpected but welcome texture element.
Feta or Goat Cheese Crumbles: Creamy and tangy, these add richness and bring everything together with their saltiness.

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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 is how flexible it is. I love swapping out a few ingredients or adding my own twist depending on the season or what’s in my fridge.

Variation: Once, I swapped the feta for crumbled blue cheese, and it gave the salad a bolder tang that was perfect for fall dinner parties.
Dietary Swaps: For a vegan-friendly option, try swapping the honey mustard dressing for a balsamic or orange vinaigrette and use a dairy-free cheese or omit the cheese altogether.
Seasonal Adjustments: Toss in some roasted pecans in autumn or fresh herbs like mint or parsley for a spring vibe.

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 preheating my oven to 450°F—high heat is key for beautifully browned edges. Then I dice the sweet potatoes into about ¾-inch cubes, skin left on for extra nutrients and texture. Tossing them with olive oil, garlic powder, kosher salt, and fresh pepper ensures they’re well seasoned before roasting. Spread them out evenly on a parchment-lined baking sheet so they roast instead of steam. After about 25 minutes, you’ll know they’re ready when they’re tender inside and a little crispy on the browned bottoms.

Step 2: Get the Dressing Ready

I prefer the honey mustard dressing here, but feel free to use balsamic or even an orange vinaigrette for a vegan twist. Whisk it up quickly or grab a store-bought version you love to keep things simple.

Step 3: Assemble the Salad

Once the sweet potatoes are roasted (you can let them cool or serve slightly warm—both work), I mix them in a big bowl with baby arugula, thinly sliced shallots, dried cranberries, pepitas, and feta or goat cheese crumbles. Add 6 tablespoons of the dressing and gently toss everything together. If you’re plating it, adding some extra mixed greens underneath makes for a beautiful presentation.

Top Tip

From my experience, the secret to nailing this Sweet Potato Salad with Cranberries and Feta Recipe is in the roasting stage and balancing the salad’s flavors just right. A few little tricks helped me get it perfectly every time.

Even Cubes: Cutting your sweet potatoes into uniform ¾-inch cubes ensures they roast evenly so no pieces end up undercooked or mushy.
Don’t Overcrowd: Give those cubes room on the baking sheet—if they’re too close, they steam instead of roast, missing that lovely caramelized edge.
Dress Just Before Serving: Sweet potatoes soak up dressing fast, which can make the salad soggy if dressed too early. Toss it all together right before serving for the freshest bite.
Toast Pepitas: Light toasting your pepitas in a dry pan amps up their nuttiness and crunch—try it and you’ll never go back.

How to Serve Sweet Potato Salad with Cranberries and Feta Recipe

Garnishes

I usually sprinkle extra pepitas and a little crumbled feta on top just before serving. A few fresh herbs like chopped parsley or a light drizzle of extra olive oil can make the salad look stunning and add an extra flavor boost.

Side Dishes

This salad pairs beautifully with grilled chicken or salmon, making it great for a light dinner. I often serve it alongside crusty bread or a warm grain like quinoa for a complete meal.

Creative Ways to Present

For special occasions, I love assembling this salad in clear glass bowls so the vibrant colors show through. You can also serve it atop grilled polenta rounds or in small mason jars for a cute, portable lunch option.

Make Ahead and Storage

Storing Leftovers

Store leftover salad (undressed if possible) in an airtight container in the fridge for up to 3 days. If you’ve already tossed it with dressing, it’s best enjoyed within a day to keep the greens fresh.

Freezing

I don’t recommend freezing the whole salad since the fresh ingredients and dressing don’t freeze well. But you can roast and freeze the sweet potatoes separately, then thaw and use when you’re ready to throw the salad together.

Reheating

Reheat leftover roasted sweet potatoes in a 350°F oven for about 10 minutes or until just warm. This keeps them from getting mushy. Then combine with fresh ingredients and dress right before serving.

Frequently Asked Questions:

Can I use regular arugula instead of baby arugula?

Regular arugula can be a bit more peppery and tougher in texture compared to baby arugula. If you like a stronger bite, go for it, but tender baby arugula balances this salad beautifully.

Is this salad suitable for meal prep?

Yes! To keep it fresh, store the roasted sweet potatoes separately from the greens and dressing. Combine everything just before eating to maintain texture and flavor.

What can I substitute for dried cranberries?

Dried cherries or tart raisins work great as substitutes. They provide the same chewy texture and a touch of tartness that complements the sweet potatoes.

Can I make this salad vegan?

Absolutely! Use a vegan-friendly dressing like orange vinaigrette or balsamic and swap out feta for tofu-based cheese or simply omit it. The flavors still shine through beautifully.

Final Thoughts

This Sweet Potato Salad with Cranberries and Feta Recipe holds a special place in my fall and winter repertoire—it’s cozy, colorful, and full of the kind of flavors that make you close your eyes and smile. I love sharing it with friends because it feels both homey and a little special. Give it a try the next time you want a salad that’s anything but ordinary—you’ll be so glad you did!