If you love a dish that beautifully balances sweet, savory, crunchy, and tangy flavors all in one bowl, then this Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe is about to become your new favorite. It’s warm, comforting, and vibrant, offering not just a taste explosion but also a feast for the eyes with its colorful ingredients. Roasted sweet potatoes bring a caramelized depth, dried cranberries add bursts of tart sweetness, nuts give a satisfying crunch, and creamy feta ties everything together in a dreamy, flavorful harmony. This salad effortlessly transforms simple ingredients into something truly special and memorable, perfect for any season.
Ingredients You’ll Need
Nothing complicated here—just a handful of wholesome ingredients that each play a vital role in creating the perfect balance of texture and taste. Every item works together to ensure you get layers of flavor from the roasted sweet potatoes to the tangy dressing that brightens the whole salad.
- Sweet potatoes: Choose large, firm ones for the best roasting and natural sweetness.
- Olive oil: Essential for roasting and dressing, bringing richness and smoothness.
- Salt and pepper: The basic seasonings that enhance every ingredient.
- Smoked paprika (optional): Adds a subtle smoky warmth that complements the sweetness of the potatoes.
- Mixed greens: Use arugula, spinach, or spring mix for a fresh, peppery base.
- Dried cranberries: These sweet-tart gems contrast beautifully with the savory elements.
- Nuts (pecans or walnuts): Toasted for crunch and a toasty flavor that adds depth.
- Feta or goat cheese: Provides a creamy, tangy note that lifts the salad.
- Red onion: Thinly sliced for sharpness and a little bite.
- Apple cider vinegar: Gives a bright acidity for a balanced dressing.
- Honey or maple syrup: Natural sweeteners that round out the tangy vinaigrette.
- Dijon mustard: Adds a hint of pungency and emulsifies the dressing beautifully.
How to Make Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). Lining your baking sheet with parchment paper will help the sweet potatoes roast evenly and prevent sticking, making clean-up a breeze.
Step 2: Roast the Sweet Potatoes
Cube your peeled sweet potatoes into 1-inch pieces for even roasting. Toss them in olive oil along with salt, pepper, and the optional smoked paprika. Spread them out in a single layer on your baking sheet — crowding will steam them instead of roasting. Roast for 25-30 minutes, turning once halfway, until they’re tender and caramelized all over. The edges should get slightly crispy, delivering incredible flavor and texture.
Step 3: Prepare the Dressing
While the sweet potatoes roast, whisk together your dressing ingredients: olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, and a pinch of salt and pepper. This vinaigrette is where sweetness meets tang, adding a perfect zing to the earthy sweet potatoes and creamy cheese.
Step 4: Assemble the Salad
In a large bowl, toss your fresh mixed greens as the base. Add the warm roasted sweet potatoes on top, then sprinkle dried cranberries, toasted nuts, crumbled feta cheese, and thinly sliced red onion. Each bite promises a delight of contrasting textures and flavors, from juicy bursts of cranberry to the creamy tang of feta.
Step 5: Toss with Dressing
Drizzle your freshly made dressing over everything and toss gently to combine. Be careful to toss lightly so the tender greens and roasted sweet potatoes retain their wonderful textures. You can serve this salad warm right away to enjoy the cozy roasted flavors or let it cool slightly if you prefer a refreshing, room temperature dish.
How to Serve Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe
Garnishes
Add a little extra flair by topping your salad with fresh herbs like chopped parsley or mint, toasted seeds such as pumpkin or sunflower seeds, or even a sprinkle of freshly cracked black pepper for added aroma and kick. These little touches make every serving feel special.
Side Dishes
This salad pairs wonderfully with simple grilled chicken or fish for a light but satisfying meal. It also goes well alongside hearty soups or a crusty loaf of bread, turning weeknight dinners into memorable experiences without heavy effort.
Creative Ways to Present
For a festive touch, serve this salad in individual mason jars layered with greens, toppings, and dressing for easy grab-and-go lunches or potlucks. You can also serve it atop a bed of quinoa or farro to transform it into a more substantial entrée while keeping the flavors spot on.
Make Ahead and Storage
Storing Leftovers
Keep leftover roasted sweet potato salad in an airtight container in the fridge for up to 3 days. To preserve texture, store the dressing separately and toss just before serving. If already combined, expect the greens to wilt slightly but the flavors will still be delicious.
Freezing
This salad is best enjoyed fresh because freezing will affect the texture of the greens and cheese. However, you can freeze extra roasted sweet potatoes on their own for up to 3 months and use them later for quick salads or warm dishes.
Reheating
If you want to enjoy leftover salad warm, gently reheat the sweet potatoes in the oven or microwave before tossing with fresh greens, nuts, and dressing. Avoid reheating the entire salad to prevent sogginess and loss of freshness in the leafy greens.
FAQs
Can I use other types of nuts besides pecans or walnuts?
Absolutely! Almonds, pistachios, or even hazelnuts can add fantastic crunch and flavor. Just be sure to toast them lightly to bring out their nuttiness.
Is it possible to make this salad vegan?
Yes! Substitute the feta cheese with a plant-based cheese or simply skip it. Using maple syrup instead of honey keeps the dressing strictly vegan-friendly while maintaining its sweetness.
Can I prepare the salad without roasting the sweet potatoes?
Roasting is key to developing the caramelized flavors that make this salad special, but you could boil or steam the sweet potatoes if you’re short on time. Just know you’ll miss out on some of that rich, roasted depth.
How do I toast nuts correctly?
Toast nuts on a dry skillet over medium heat, stirring frequently for 3-5 minutes until they’re golden and fragrant. Keep a close eye so they don’t burn—that aroma is a good indicator they’re ready.
Can I make the dressing ahead of time?
Definitely! The dressing can be whisked together and stored in the fridge for up to a week. Just give it a quick shake or stir before pouring over your salad for the best flavor.
Final Thoughts
This Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe is such a joy to make and even more delightful to eat. It’s a wonderful way to bring vibrant colors and layers of flavor to your table with minimal fuss. Whether you’re sharing with friends or enjoying a cozy meal alone, this salad truly feels like a warm hug in a bowl. I can’t wait for you to try it and experience that beautiful harmony of sweet, savory, crunchy, and tangy that makes this dish so irresistible!
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Roasted Sweet Potato Salad with Cranberries, Nuts, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Roasted Sweet Potato Salad featuring caramelized sweet potatoes, mixed greens, dried cranberries, toasted nuts, and tangy feta cheese, all tossed in a homemade apple cider vinegar dressing. Perfect as a warm or chilled side or light meal.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Salad
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup dried cranberries
- 1/4 cup pecans or walnuts, toasted
- 1/4 cup crumbled feta or goat cheese
- 1/4 red onion, thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even roasting.
- Roast the Sweet Potatoes: Toss the sweet potato cubes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Spread the potatoes evenly on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until they are tender and caramelized on the edges.
- Prepare the Dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper until the dressing is emulsified and smooth.
- Assemble the Salad: In a large salad bowl, place 4 cups of mixed greens. Top with the warm, roasted sweet potatoes, 1/2 cup dried cranberries, 1/4 cup toasted pecans or walnuts, 1/4 cup crumbled feta or goat cheese, and 1/4 thinly sliced red onion.
- Toss with Dressing: Drizzle the dressing over the salad and toss gently to evenly combine all ingredients without bruising the greens.
- Serve: Serve the salad immediately while the sweet potatoes are warm for a comforting dish, or allow it to cool slightly for a refreshing salad experience.
Notes
- Smoked paprika adds a subtle smoky flavor but can be omitted if unavailable.
- Use maple syrup instead of honey to make it vegan.
- Toast nuts in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor.
- For added protein, consider adding grilled chicken or chickpeas.
- This salad can be served warm, at room temperature, or chilled depending on preference.
