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 (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 delightfully vibrant about a salad that balances sweet, tangy, and creamy flavors—all wrapped in a warm, comforting bowl. That’s exactly what makes the Sweet Potato Salad with Cranberries and Feta Recipe such a standout dish in my kitchen. It’s simple, colorful, and packed with tastes that keep you coming back for more.

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

This salad quickly became one of my favorites because it’s effortless yet feels special, perfect for everyday meals or a holiday spread. I love how the sweetness of roasted sweet potatoes is brightened by tangy cranberries and balanced with creamy, salty feta — it's pure magic!

Vibrant Flavor Combo: Sweet, tangy, and savory elements create a beautiful balance that excites your taste buds.
Easy to Prepare: Roasting the sweet potatoes and tossing everything together keeps the process simple and stress-free.
Highly Versatile: Swap dressings or cheese to easily customize for dietary needs or preferences.
Seasonal and Fresh: Uses fresh, wholesome ingredients that shine during fall and winter months.

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

The magic of this Sweet Potato Salad with Cranberries and Feta Recipe lies in combining simple, familiar ingredients that create a surprising flavor harmony. Each part plays a role — from the roasted sweetness of the potatoes to the zing of the shallots and the crunchy pepitas for texture.

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: Their natural sweetness deepens when roasted, adding heartiness and color.
Extra-Virgin Olive Oil: Adds richness and helps crisp up the potatoes without overpowering.
Garlic Powder: A subtle savory note that complements the sweet potatoes perfectly.
Kosher Salt & Fresh Ground Black Pepper: The essential seasoning base to bring all flavors alive.
Honey Mustard Dressing: Combines tang and sweetness, tying together the diverse ingredients beautifully. You can swap it for balsamic or orange vinaigrette for a vegan twist.
Baby Arugula: Offers a peppery freshness that contrasts the rich potatoes, but make sure to choose baby arugula for its tender leaves.
Shallots: Thinly sliced, they add delicate sharpness and crunch.
Dried Cranberries: Their tartness balances the sweetness of the potatoes and plays off the creamy feta.
Pepitas (Pumpkin Seeds): A crunchy surprise that adds texture and nutty flavor.
Feta or Goat Cheese Crumbles (Optional): The creamy, salty finish that transforms this salad from simple to unforgettable. Use goat cheese for a tangier 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

This salad invites a lot of flexibility, and I love shifting it around depending on what I have on hand or my mood. Whether you want it fully vegan, a little richer, or packed with extra greens, you can make it truly your own.

Go Vegan: Skip the feta and choose an orange vinaigrette or balsamic dressing instead of honey mustard, for a delicious cruelty-free option I've enjoyed plenty of times.
Extra Crunch: Try toasted walnuts or sliced almonds instead of pepitas for a different texture sensation.
Greens Galore: Add more mixed greens or baby spinach if you want more leafy goodness — I've found this makes the salad feel lighter and fresher.
Herbs and Zest: Sometimes, I toss in chopped fresh parsley or a little lemon zest to brighten everything even more.

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

Step 1: Prep and Roast the Sweet Potatoes

Start by preheating your oven to 450°F. Then, dice the sweet potatoes into about ¾-inch cubes, leaving the skin on — it adds texture and nutrients, plus it crisps up nicely. Toss these cubes in a large bowl with olive oil, garlic powder, kosher salt, and a good grind of black pepper. Spread them evenly on a parchment-lined baking sheet and roast for about 25 minutes, flipping once if you like, until they're tender and browned on the edges. This is where the sweet potatoes develop their signature caramelized flavor that makes this salad so crave-worthy.

Step 2: Prepare the Dressing and Gather Salad Ingredients

While the sweet potatoes roast, whisk together your favorite dressing. I use honey mustard dressing because it balances sweetness with just a hint of tang. Meanwhile, thinly slice your shallot into half moons, and get your baby arugula, dried cranberries, pepitas, and feta ready. Having everything prepped before mixing makes assembling the salad quick and effortless.

Step 3: Assemble the Salad and Serve

Once the potatoes are out of the oven and slightly cooled (just to warm, not hot), combine them in a large bowl with the baby arugula, sliced shallots, cranberries, pepitas, and feta cheese. Drizzle in about 6 tablespoons of your dressing, tossing gently but thoroughly to coat everything evenly. Taste and adjust seasoning if needed — sometimes I add an extra pinch of salt or pepper here. For a plated variation, lay down a bed of mixed greens on individual plates, then top with the salad mixture and a final drizzle of dressing. Serve immediately to enjoy the contrast of warm potatoes and crisp greens.

Top Tip

From my own experience making this Sweet Potato Salad with Cranberries and Feta Recipe, there are a few tricks I’ve learned to help you nail it every time. These come from a couple of times when I overcooked my potatoes or got soggy greens, so you can sidestep those pitfalls.

Roast Evenly: Cut the sweet potatoes into uniform cubes so they cook evenly and brown nicely without drying out.
Don’t Overwhelm Dressing: Start by adding less dressing and mix well before adding more — you want a light coat, not a soggy mess.
Use Baby Arugula: Its tender leaves blend perfectly without turning bitter or tough, unlike mature arugula.
Serve Promptly: Warm roasted potatoes with fresh greens are best enjoyed right after assembling to maintain texture contrast.

How to Serve Sweet Potato Salad with Cranberries and Feta Recipe

Garnishes

I love to finish this salad with an extra sprinkle of pepitas for added crunch and a few more dried cranberries to enhance that fruity brightness. Sometimes, I toss on a light shower of fresh herbs like chopped parsley or even a pinch of smoked paprika for a subtle warmth. It’s those little extras that make the presentation pop and get the appetite going.

Side Dishes

This salad pairs beautifully with grilled chicken or roasted turkey for a filling meal. On lighter days, I enjoy it alongside a simple batch of garlic bread or a warm bowl of butternut squash soup. It’s also a welcome addition to holiday buffet spreads or casual potlucks.

Creative Ways to Present

For special occasions, I’ve served this salad layered in glass parfait cups for a stunning individual presentation, highlighting the vibrant colors. Another fun idea is stuffing roasted sweet potato halves with the salad mixture, offering a rustic look perfect for holiday tables. Both presentations impress guests and make eating your veggies a joy!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. The roasted sweet potatoes hold up well, but the greens might get a little wilted, so I recommend adding fresh greens right before serving if you want maximum freshness.

Freezing

Personally, I don’t freeze this salad because the texture of the fresh ingredients, especially the greens and cheese, doesn’t freeze well. However, you can freeze the roasted sweet potatoes alone for up to 3 months, then thaw and toss with fresh ingredients when ready.

Reheating

If you want to warm up leftovers, gently reheat the sweet potatoes in a 350°F oven for about 10 minutes. Then mix with fresh baby arugula and dressing at the last minute to keep the salad vibrant and crisp.

Frequently Asked Questions:

Can I make this Sweet Potato Salad with Cranberries and Feta Recipe ahead of time?

Absolutely! You can roast the sweet potatoes a day ahead and refrigerate them. Just bring them to room temperature or warm slightly before mixing with the fresh greens and dressing for the best texture.

What’s the best dressing to use with this salad?

Honey mustard dressing is my go-to because it balances sweet and tangy flavors beautifully with the salad ingredients. But balsamic or orange vinaigrette works well too, especially if you prefer a vegan dressing.

Can I substitute another type of cheese for the feta?

Definitely! Goat cheese is a fantastic alternative if you want a tangier, creamier element. For a dairy-free option, simply skip the cheese or try a crumbly vegan cheese substitute.

What type of arugula should I use for this salad?

I recommend using baby arugula because its tender, delicate leaves blend well with the other ingredients without overpowering the salad with bitterness. Avoid standard mature arugula for this reason.

Final Thoughts

Making this Sweet Potato Salad with Cranberries and Feta Recipe always brings a smile to my face because it’s one of those dishes that feels like a warm hug and a fresh breeze all at once. It’s easy enough to whip up on a busy weekday but special enough to share when guests come by. Trust me, once you try it, it’ll become one of your go-to recipes for brightening up your meals with minimal fuss and maximum flavor.