Roasted Sweet Potato Salad with Feta and Cranberries

This roasted sweet potato salad is the ultimate delicious mix of sweet, savory, and tangy flavors. Tossed with mixed greens, cranberries, feta, and a honey Dijon apple cider dressing, it’s a cozy yet refreshing side dish or light meal. Perfect for fall or any season!

This roasted sweet potato salad is everything you’d ever want in a satisfying salad. It’s hearty, earthy, colorful, and packed with layers of flavor. Roasted cubes of caramelized sweet potato add a touch of natural sweetness, while dried cranberries bring a pop of tartness and creamy feta ties everything together with a salty, tangy finish.

It’s a perfect dish to enjoy warm or cold, whether you’re serving it alongside roasted chicken or as a filling vegetarian main. The honey Dijon dressing, made with apple cider vinegar, cumin, and paprika, gives each bite a comforting, autumn-inspired depth that pairs beautifully with the roasted veggies.

Why you’ll love this roasted sweet potato salad

• Perfect for fall or any season – This salad makes for a comforting yet fresh meal in fall and winter, but also works for any other season!
• Hearty and filling – Roasted sweet potatoes help satisfy any hunger cravings while giving your body an extra nutrient-rich boost.
• Balance of flavors – Sweet, salty, tangy, and smoky notes come together for a well-rounded taste.
• Quick & easy to toss – Simple ingredients and minimal prep; just let the oven do the roasting!
• Great salad to make ahead – The components can be prepped in advance for quick weekday meals.

Ingredients needed

• 1 large sweet potato, cut into 1/2-in cubes: Roasted until caramelized for a naturally sweet and hearty base.
• Sliced red onion: The onion is roasted along with the sweet potato in the oven, adding a sharpness and depth of flavor.
• 5 ounces mixed greens: The fresh base of the salad that balances the warmth of the roasted veggies.
• Extra-virgin olive oil, salt, pepper: A drizzle of olive oil over the veggies before roasting helps achieve that perfect golden roast, while salt and pepper are the essential seasonings to help bring out all the flavors.
• Dried cranberries: For chewy texture and tart sweetness.
• Crumbled feta: Provides a creamy, salty contrast to the sweet potatoes. You can also substitute with crumbled goat cheese or a dairy-free alternative.
• Honey Dijon dressing (recipe below): A tangy-sweet vinaigrette with warm spices that ties the salad together and enhances the roasted flavors.

How to make roasted sweet potato salad

Roast the veggies

Toss the sweet potato and onion with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 400°F for 20-25 minutes until the potatoes are golden and tender. Let them cool for at least 10 minutes before transferring to a large bowl.

Make the dressing

In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, ground cumin, ground paprika, olive oil, salt, and pepper until emulsified.

Assemble the salad

Add mixed greens to a large bowl. Top with roasted sweet potatoes, red onion, dried cranberries, and crumbled feta. Drizzle with the dressing and toss gently to coat before serving.

Possible recipe variations

One of the best things about this roasted sweet potato salad is how versatile it is. You can easily customize it based on what’s in your pantry or to suit your dietary preferences. Here are a few ideas to try:

• Add some protein: Top with grilled chicken, roasted chickpeas, or cooked quinoa to make it a heartier main dish.
• Swap the greens: Use arugula, baby spinach, or kale for a slightly different flavor and texture.
• Try a different cheese: Goat cheese, blue cheese, or shaved Parmesan all pair beautifully with roasted sweet potatoes. You can also swap out for a dairy-free alternative or omit the cheese entirely.
• Add crunch: Sprinkle some toasted pecans, walnuts, or pumpkin seeds on top for added texture.
• Serve it warm: Toss the roasted veggies and dressing while still warm for a cozy, slightly wilted salad that’s perfect for cooler months.

How to store roasted sweet potato salad

• Refrigerate properly. Store leftovers in an airtight container for up to 3 days. Prep the dressing and store it separately.
• Reheat before serving (optional). The roasted sweet potatoes and onions can be lightly reheated before serving, or enjoy the salad chilled.
• Meal prep it. Roast the vegetables and prepare the dressing up to a day in advance and assemble right before serving.

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