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); 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)

Crunchy pepitas, tangy cranberries, creamy feta, and sweet roasted potatoes come together to make magic in this **Sweet Potato Salad with Cranberries and Feta Recipe**. It’s vibrant, fresh, and just the right mix of flavors that’ll brighten any table and mood.

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

One time I served this salad at a casual Sunday brunch and it quickly became the star dish. The balance of sweet, savory, and tart hits just right without being fussy or complicated. Plus, it's perfect for fall but honestly, I’m making it year-round.

Easy to Prepare: Roasting the sweet potatoes takes just 25 minutes, and the rest is a quick mix-and-toss.
Flavor Packed: The combo of cranberries, feta, and pepitas adds tang, creaminess, and crunch—a real party in every bite.
Versatile: Use honey mustard dressing, balsamic, or orange vinaigrette depending on your mood or dietary needs.
Make Ahead Friendly: Roasted sweet potatoes can be prepped in advance, saving you time on the day of serving.

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 sings because each ingredient brings something unique — sweetness, acidity, texture, and creaminess. When you combine them, you get a bright, crunchy, flavorful dish that doesn’t feel heavy or one-dimensional.

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: Roasting caramelizes their natural sweetness and keeps the skin on for extra fiber.
Extra-virgin olive oil: Adds richness and helps the potatoes roast to a lovely golden finish.
Garlic powder: Sprinkles subtle savory depth without overpowering the other flavors.
Kosher salt & black pepper: Essential for seasoning and balancing the sweet notes.
Honey mustard dressing: Creamy, tangy, and slightly sweet, it ties this salad all together beautifully.
Baby arugula: Gentle pepperiness that won’t overshadow the sweet potatoes’ flavor.
Shallot: Thinly sliced for a mild onion bite and crunch.
Dried cranberries: Tart and chewy, they bring that signature pop of color and sweetness contrast.
Pepitas: Pumpkin seeds add crunch and a toasty nutty taste that I adore.
Feta or goat cheese: Optional but highly recommended for creamy saltiness that rounds out every bite.

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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

I love swapping dressings depending on my mood or what I have on hand. Sometimes I use a vibrant orange vinaigrette for a little zing, other times stick to honey mustard for creaminess. Feel free to make this salad truly your own.

Variation: When I want it vegan, I use orange vinaigrette and skip the feta, and it’s just as delicious.
Extra Greens: Adding extra mixed greens or baby spinach can bulk it up for a heartier meal.
Nut Substitutions: Try swapping pepitas for toasted walnuts or pecans for different nutty texture.
Spiced Roasting: Feel free to sprinkle smoked paprika or cumin on the sweet potatoes before roasting for an earthy twist.

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

Step 1: Prep the Sweet Potatoes

Start by preheating your oven to 450°F. Dice your sweet potatoes into roughly ¾” cubes, skin on—it keeps them tender and packed with nutrients. Toss them well in olive oil, garlic powder, kosher salt, and freshly ground black pepper, making sure each cube is coated. Spread them out evenly on a parchment-lined baking sheet so they roast instead of steam. This helps them get those perfect crispy edges.

Step 2: Roast Until Tender and Golden

Bake the sweet potatoes for about 25 minutes. I like to check at 20 minutes and gently flip them to ensure even browning. You want them tender when pierced with a fork and a bit browned on the bottom. This step is key—roasted sweet potatoes just have that irresistible caramelized flavor and texture. You can prep these ahead and refrigerate, just bring them back to room temp or reheat slightly before tossing in the salad.

Step 3: Mix the Salad Components

While potatoes roast, thinly slice half a shallot into half-moons and gather your other salad ingredients (baby arugula, cranberries, pepitas, feta). When the potatoes are ready (and either slightly warmed or at room temperature), pop everything in a large bowl. Drizzle with your choice of dressing—six tablespoons is a solid starting point—and gently toss to combine. You want all ingredients to shine but not drown in dressing.

Step 4: Serve It Up

You can serve this as a plated salad with extra mixed greens beneath, or toss everything together for a family-style dish. Both ways work wonderfully. I usually sprinkle a few extra pepitas on top for crunch just before serving and enjoy every bite!

Top Tip

Over the years, roasting sweet potatoes just right was my biggest hurdle for this Sweet Potato Salad with Cranberries and Feta Recipe. These tips helped me nail it every time.

Even Pieces: Cut sweet potatoes into uniform cubes so they cook evenly without burning.
Don’t Overcrowd: Give each cube space on the baking sheet—it helps them crisp instead of steam.
Use Parchment Paper: I swear by lining my baking sheet for easier cleanup and less sticking.
Let Potatoes Cool Slightly: Toss them when warm but not hot—too hot and the greens can wilt too much.

How to Serve Sweet Potato Salad with Cranberries and Feta Recipe

Garnishes

I usually finish the salad with an extra sprinkle of pepitas for crunch and a little more feta crumbles — it just makes it feel so fresh and inviting. Sometimes I add a light drizzle of good olive oil or a squeeze of lemon for a final bright note.

Side Dishes

This salad pairs beautifully with roasted chicken or even grilled fish for dinner. When I’m keeping it vegetarian, it’s great alongside warm crusty bread, or tossed with some quinoa for extra protein.

Creative Ways to Present

For holiday gatherings, I like building this salad as layered jars or in pretty bowls, letting guests scoop their own. You can also serve it over a bed of cooked farro or wild rice for a festive, hearty twist.

Make Ahead and Storage

Storing Leftovers

I keep leftover salad in an airtight container in the fridge for up to 3 days. The sweet potatoes hold up well, but I add fresh greens if needed to perk it back up before serving again.

Freezing

Since the salad has fresh greens and dressing, I don’t recommend freezing the complete dish. However, you can freeze roasted sweet potatoes separately and pull them out when you want to whip up this salad quickly.

Reheating

Reheat leftover sweet potatoes gently in a 350°F oven for about 10 minutes or in the microwave until warm. Toss them with fresh greens and add dressing right before serving to keep everything vibrant and fresh.

Frequently Asked Questions:

Can I use regular arugula instead of baby arugula in this salad?

You can, but baby arugula has a milder, less peppery taste which balances the sweetness of the potatoes and cranberries nicely. Regular arugula might stand out more with its spicier bite, so use it sparingly or mix with milder greens.

What’s the best way to toast pepitas for this salad?

I toast pepitas in a dry skillet over medium heat for a few minutes until they start to pop and smell nutty. Stir frequently to avoid burning. This quick step enhances their crunch and flavor, making the salad even more delicious.

Can I prepare this salad completely ahead of time?

You can roast the sweet potatoes ahead and store them in the refrigerator. However, it’s best to assemble the salad and add greens and dressing right before serving to keep textures fresh and prevent wilting.

Is there a good vegan dressing alternative for this recipe?

Absolutely! I love using a homemade orange vinaigrette or balsamic dressing which complements the sweet potatoes beautifully. Just skip the feta or replace it with a vegan cheese alternative or toasted nuts for creaminess.

Final Thoughts

I keep coming back to this Sweet Potato Salad with Cranberries and Feta Recipe because it’s just so effortless and always impresses guests and family alike. The colors, textures, and flavors make it a standout dish that feels both cozy and fresh. Trust me, once you try it, it might just become your go-to fall (or anytime!) salad too. Give it a whirl—I bet you’ll fall in love just like I did.