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; 2 cups baby arugula; ½ medium shallot, thinly sliced into half moons; ¼ cup dried cranberries or cherries; ¼ cup pepitas; ¼ cup feta or goat cheese crumbles (optional); 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)

There’s something undeniably cozy about a salad that feels like a warm hug — that’s exactly what this Sweet Potato Salad with Cranberries and Feta Recipe is. The sweetness of roasted potatoes, tart cranberries, and creamy feta all mingle with fresh greens, creating a blend of flavors and textures that never gets old.

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

I can honestly say this sweet potato salad has become a staple in my kitchen, especially when I want something that feels both hearty and fresh. There’s a perfect balance of sweet, savory, and tangy in every bite that keeps everyone asking for seconds.

Simple yet stunning: Roasting sweet potatoes brings out their natural sweetness and keeps the prep hassle-free.
Flavor explosion: The combination of cranberries and feta adds tartness and creaminess that complements the potatoes beautifully.
Versatile dressing options: Whether you use honey mustard, balsamic, or orange vinaigrette, the salad adapts easily to your taste or dietary preferences.
A perfect balance of textures: Crunchy pepitas and crisp baby arugula make this salad far from boring.

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

Every ingredient in this Sweet Potato Salad with Cranberries and Feta Recipe plays a part in crafting a delicious harmony of flavors. Sourcing fresh greens and quality feta makes a noticeable difference, and I always opt for baby arugula for its gentle pepperiness.

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 sugars and keeps them tender yet firm, perfect for a salad.
Extra-virgin olive oil: Adds richness and helps everything roast evenly.
Garlic powder: A subtle layer of warmth without overpowering the other flavors.
Kosher salt: Essential for seasoning to bring out the potatoes’ sweetness.
Fresh ground black pepper: Adds a little sharp kick to balance the sweet and tangy.
Honey mustard dressing: I admire how its tangy-sweet notes tie all the ingredients together. You can swap for balsamic or orange vinaigrette for vegan versions.
Baby arugula: Milder and less bitter than standard arugula, bringing fresh, peppery crunch.
Shallot: Thinly sliced for a gentle bite that doesn’t overwhelm.
Dried cranberries: Provide bursts of tart sweetness that cut through the salad.
Pepitas: Toasted seeds add terrific crunch and a nutty hint.
Feta or goat cheese crumbles (optional): Creamy and salty, this is my little indulgence that elevates the dish.

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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 nicest things about this salad is how easy it is to make your own. I often swap out the dressing depending on the season or my mood — and sometimes skip the cheese to keep it vegan-friendly. You can really dial it in to exactly how you like it.

Variation: I’ve tried adding toasted walnuts instead of pepitas for a deeper nutty flavor, which gave the salad an earthy twist that my family adored.
Make it vegan: Simply substitute the feta with a sprinkle of toasted pumpkin seeds and opt for a balsamic or citrus vinaigrette.
Seasonal swaps: Feel free to throw in pomegranate seeds in winter or fresh herbs like mint or parsley for a spring-time vibe.

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

Step 1: Roast those sweet potatoes until golden and tender

I start by preheating the oven to 450°F – high heat is what really brings out that caramelized sweetness. Cutting the potatoes into ¾-inch cubes makes sure they cook evenly without turning mushy. Toss them with olive oil, garlic powder, kosher salt, and fresh ground black pepper. Spread them in a single layer on a parchment-lined sheet and roast for about 25 minutes. Watch for the edges to brown and the centers to become tender when pierced with a fork. This step is crucial; under-roasting will leave them hard, over-roasting could dry them out.

Step 2: Prepare the dressing and other salad components

While the potatoes roast, I get everything else ready. The honey mustard dressing is my go-to, but if you prefer, balsamic or a bright orange vinaigrette works just as well here. Thinly slicing the shallots into half moons means they blend into the salad perfectly without overpowering.

Step 3: Assemble the salad with love and toss gently

Once the potatoes have cooled just a bit, I combine them in a large bowl with baby arugula, cranberries, pepitas, shallots, and the feta cheese. Adding six tablespoons of the dressing at this stage lets all the flavors dance together without making the greens soggy. A gentle toss to coat everything evenly is all you need — because nobody likes bruised greens.

Top Tip

I’ve learned a few tricks from making this salad so many times that make all the difference between “good” and “wow!” These tips have saved me from watery greens and flavorless bites more than once.

High heat roasting: Roasting at 450°F crisps the edges of the sweet potatoes without making them soggy.
Dress at the last minute: To keep the arugula fresh and crisp, wait to add the dressing right before serving.
Room temperature potatoes: If making ahead, bring roasted sweet potatoes to room temperature before tossing — cold potatoes can wilt the greens too quickly.
Season the feta: Lightly crumble the cheese and toss it with a pinch of black pepper to enhance its flavor.

How to Serve Sweet Potato Salad with Cranberries and Feta Recipe

Garnishes

I love finishing this salad with a sprinkle of extra pepitas for crunch and a handful of fresh herbs when available. Sometimes, a light drizzle of high-quality olive oil or a squeeze of fresh lemon juice adds a bright, fresh note that pulls everything together beautifully.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a light meal. It’s also fantastic alongside warm lentil soup or stacked next to a slice of crusty bread for an easy lunch that feels special.

Creative Ways to Present

For a festive occasion, I like to layer the greens on a large serving platter and artfully scatter the sweet potatoes and toppings on top, finishing with microgreens for a pop of color. It’s a simple presentation upgrade that makes it look like you’ve spent hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

I usually store the roasted sweet potatoes separately in an airtight container in the fridge. When ready to serve leftovers, I warm them slightly and toss fresh greens with the remaining dressing, then combine everything. Keeping the components separate keeps the greens from getting soggy overnight.

Freezing

While I haven’t personally frozen this salad all mixed together, you can freeze the roasted sweet potatoes on their own for up to 3 months. Just make sure to thaw them gently in the fridge and reheat in the oven for best texture before assembling your salad.

Reheating

Reheating in a 350°F oven for about 10 minutes revives the potatoes beautifully without making them mushy. Avoid microwaving if you want to keep that crispy edge. After warming, toss with fresh greens and dressing just before serving.

Frequently Asked Questions:

Can I use other types of greens besides baby arugula?

Absolutely! While baby arugula is my favorite for its peppery yet tender leaf, you can substitute spinach, kale, or mixed salad greens, keeping in mind that some greens might require a gentler dressing or earlier mixing to soften.

What dressing options work best for this sweet potato salad?

Honey mustard dressing is classic here because it balances sweet and tangy wonderfully. However, balsamic vinaigrette or an orange vinaigrette works perfectly, especially if you want to keep the salad vegan or add a hint of citrus freshness.

Can I prepare the salad in advance?

You can roast the sweet potatoes a day ahead and store them in the fridge. For best texture, keep salad greens and dressing separate until just before serving to avoid sogginess. When ready, assemble and toss gently.

Is there a vegan version of this Sweet Potato Salad with Cranberries and Feta Recipe?

Yes! Simply omit the feta or goat cheese and substitute the dressing with a vegan-friendly option like balsamic or orange vinaigrette. You can also add toasted nuts or seeds for extra creaminess and crunch.

Final Thoughts

This Sweet Potato Salad with Cranberries and Feta Recipe has truly become one of those dishes I’m excited to share with friends and family — it’s that good. Whether you’re making it for a weeknight dinner or as a side for a special holiday meal, its bright, balanced flavors never disappoint. Give it a try and see how such simple ingredients can come together to make something so satisfying and delicious!