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; 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 combination of sweet, tangy, and creamy that just sings in this Sweet Potato Salad with Cranberries and Feta Recipe. With tender roasted sweet potatoes and bursts of tart cranberries, it’s a colorful salad that feels both comforting and fresh — perfect for any season.

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

Honestly, this sweet potato salad has become a go-to for me whenever I want something that feels a little special without a lot of fuss. It’s vibrant, flavorful, and the perfect balance of textures.

Simplified prep: Roasting the sweet potatoes takes minimal hands-on time but delivers amazing flavor and texture.
Flavor explosion: The mix of honey mustard dressing, tart cranberries, and salty feta creates a taste that’s anything but boring.
Nutrition-packed: You’re getting healthy carbs, fiber, and a nice protein boost with the cheese and pepitas.
Versatile serving: Make it as a hearty salad or a side dish — it adapts to whatever you’re craving.

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

What I love about the Sweet Potato Salad with Cranberries and Feta Recipe ingredients is how perfectly they complement one another. The sweet potatoes bring natural sweetness and creaminess, the cranberries add tang and chew, while the feta lends a salty creaminess that ties everything together. Plus, pepitas add a satisfying crunch that keeps every bite interesting.

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 ones with smooth skin for even roasting and sweetness.
Extra-virgin olive oil: Adds richness and helps the sweet potatoes roast to that golden perfection.
Garlic powder: A subtle punch of savory flavor without overpowering the salad.
Kosher salt: Essential for seasoning – don’t skip it!
Fresh ground black pepper: Adds just the right touch of heat.
Honey Mustard Dressing: I recommend this over balsamic or orange vinaigrette for a sweet and tangy balance, but all work well.
Baby arugula: Mild and tender – offers a lovely peppery freshness that’s not too intense.
Shallot: Thinly sliced to add a hint of sharpness without stealing the spotlight.
Dried cranberries (or cherries): Their tartness cuts through the richness beautifully.
Pepitas: Toast these lightly for crunch and a nutty depth.
Feta or goat cheese crumbles: Adds creamy saltiness; you won’t want to leave this out!

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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

What’s great about this Sweet Potato Salad with Cranberries and Feta Recipe is how easy it is to personalize. I often switch up the dressing depending on what I have on hand, and sometimes I’ll swap out pepitas for toasted walnuts or pecans to change the texture and flavor.

Variation: I love trying a vegan version by skipping the cheese and using a tangy orange vinaigrette, and it’s still delicious and satisfying.
Make it heartier: Adding cooked quinoa or chickpeas can turn this salad into a full meal.
Seasonal twists: Swap dried cranberries for dried cherries or blueberries depending on what’s freshest in your market.
Spice it up: Toss in a dash of smoked paprika or a little cayenne for extra warmth and depth.

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

Step 1: Roast the Sweet Potatoes to Tender Perfection

Start by preheating your oven to 450°F — that high heat is what gets your sweet potatoes beautifully caramelized. Cut them into ¾-inch cubes, skin on (because the skin is nutritious and adds texture). Toss them in a large bowl with olive oil, garlic powder, kosher salt, and fresh ground pepper until everything is evenly coated.

Arrange the cubes in a single layer on parchment-lined baking sheet. Roast for about 25 minutes — look for tender pieces that are soft enough to pierce but still hold their shape, with a little browning on the edges. Don’t rush this step; it’s key for both flavor and texture! If you want to save time, you can roast ahead and refrigerate the potatoes. Just bring them back to room temp before assembling, or warm gently in a 350°F oven.

Step 2: Prep the Fresh Ingredients & Dressing

While the sweet potatoes are roasting, slice your shallots thinly into half moons, toast the pepitas lightly in a dry pan to enhance their nuttiness, and measure out your cranberries and baby arugula. Whisk together your Honey Mustard Dressing (or use your choice of dressing) — this brings a lovely tang and sweetness that balances the earthiness of the potatoes.

Step 3: Combine and Toss Gently

In a large bowl, combine the roasted sweet potatoes, baby arugula, sliced shallots, dried cranberries, toasted pepitas, and crumbled feta. Pour in about 6 tablespoons of your dressing and gently toss everything to coat evenly. The key here is to be gentle so the roasted potatoes don’t break apart.

If you want a plated salad version, you can toss 2 to 3 cups of mixed greens separately, arrange on plates, then top with the sweet potato mixture and drizzle with dressing — it looks gorgeous for dinner guests!

Top Tip

Over the years, I’ve learned some key tips that really make this Sweet Potato Salad with Cranberries and Feta Recipe shine and keep prep stress-free.

Don’t overcrowd the pan: Lay the sweet potatoes in a single layer so they roast evenly and crisp up nicely instead of steaming.
Make ahead smartly: Roasted sweet potatoes can be made up to 2 days ahead — just let them come to room temp before assembling or rewarm slightly for best texture.
Toast those pepitas: I always toast pepitas separately in a dry skillet for a few minutes to awaken their nutty flavor — it adds a surprising crunch.
Balance flavors thoughtfully: If your dressing is tangier, add a bit more honey or a pinch of sugar to soften the edge — taste as you go!

How to Serve Sweet Potato Salad with Cranberries and Feta Recipe

Garnishes

I love finishing this salad with an extra sprinkle of pepitas and a few more fresh cranberries on top for color and texture. Sometimes, if I’m feeling fancy, I add a few fresh herb leaves like parsley or mint to brighten it up and give a fresh contrast.

Side Dishes

This salad is a fantastic side for roasted chicken, grilled salmon, or even a vegetarian grain bowl. I’ve served it alongside quinoa or wild rice, and it complements those earthy flavors really well.

Creative Ways to Present

For a dinner party, I like to serve this salad in small individual mason jars or on colorful ceramic plates layered with extra greens for a festive look. Another favorite is assembling it over a bed of wild rice or farro for a more substantial plate that still highlights the sweet potato salad as the star.

Make Ahead and Storage

Storing Leftovers

I store leftover sweet potato salad in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight. Just keep the pepitas separate if possible; add them fresh when serving to maintain their crunch.

Freezing

This salad doesn’t freeze well because the texture of the roasted potatoes and greens changes. I recommend making just what you need or freezing roasted sweet potatoes separately for other uses.

Reheating

If you’ve stored roasted sweet potatoes separately, reheat gently in a 350°F oven for 10 minutes so they don’t get mushy or dried out. Then toss with fresh greens and dressing just before serving for the best taste and texture.

Frequently Asked Questions:

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

Absolutely! Simply omit the feta cheese or substitute it with a vegan cheese alternative, and use a vegan-friendly dressing like an orange vinaigrette instead of honey mustard. The salad still tastes amazing and retains that great balance of flavors.

What type of arugula should I use?

Baby arugula is best for this recipe as it has a milder, less peppery flavor than standard arugula, which balances nicely with the sweetness of the potatoes and tart cranberries.

How do I prevent the sweet potatoes from getting mushy?

To avoid mushy sweet potatoes, make sure they’re cut into evenly sized cubes and spread out in a single layer on your baking sheet. Roast at a high temperature and avoid overcrowding the pan so they caramelize instead of steaming.

Can I prepare this salad ahead of time?

Yes! Roast the sweet potatoes up to two days ahead and store them in the fridge. Assemble the salad just before serving for the freshest texture. Keep ingredients like pepitas separate and add them last minute to prevent sogginess.

Final Thoughts

This Sweet Potato Salad with Cranberries and Feta Recipe is one of those dishes I always find myself coming back to because it’s just so satisfying and versatile. Whether you’re bringing it to a holiday gathering or just jazzing up a weeknight dinner, it's guaranteed to please. Give it a try—you might find it quickly becomes a staple in your recipe box, just like it is in mine!