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; 1/2 medium shallot, thinly sliced into half moons; 1/4 cup dried cranberries or dried cherries; 1/4 cup pepitas; 1/4 cup feta or goat cheese crumbles (optional); 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)

There’s something truly comforting about the mix of warm, tender sweet potatoes with bursts of tart cranberries and the creamy bite of feta. This Sweet Potato Salad with Cranberries and Feta Recipe is one of my go-to dishes when I want a salad that feels like a meal — colorful, satisfying, and full of seasonal flavors.

A white bowl filled with a colorful salad sits on a white marbled surface. The salad has three main layers: bright orange roasted sweet potato cubes on the top and middle, fresh dark green arugula leaves throughout, and small pieces of white crumbled cheese scattered on top. Thin slices of light purple onion and small dried red fruit pieces mix in with the greens. There are also small green pumpkin seeds spread evenly across the salad. A shiny gold fork rests inside the bowl on the right side. Some arugula leaves are placed around the bowl on the surface. 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’t say enough good things about this salad! It feels pretty special, but it’s also really simple to put together—perfect for any day of the week. I love how the sweet potatoes roast up tender and a little caramelized, perfectly balancing the tart cranberries and salty feta crumbles.

Perfect flavor balance: Sweet, savory, tart, and nutty all come together in one bowl.
Easy to make ahead: You can roast the sweet potatoes in advance to save time on busy days.
Versatile dressing options: Use honey mustard, balsamic, or even an orange vinaigrette to switch up flavors.
Great for all seasons: It shines especially in the fall but works well anytime you want a cozy yet fresh salad.

A white plate holds a colorful salad with four main layers. The bottom layer has green arugula leaves with long stems, giving a fresh look. On top, there are cubed pieces of bright orange roasted sweet potato with a shiny texture. Mixed in are thin rings of pale purple onion and small deep red dried cranberries scattered around. The last layer is white crumbled cheese sprinkled lightly over the salad. Small green pumpkin seeds are spread across all layers, adding texture. A gold fork rests on the edge of the plate. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a tasty role. The texture combo alone is worth it — soft roasted sweet potatoes with crisp arugula and pepitas, plus the tangy pop of cranberries and the creamy feta. I always grab baby arugula because it’s more delicate and less bitter than the regular kind, which really makes the salad more approachable.

Flat lay of diced sweet potatoes with skin on, a small drizzle of extra-virgin olive oil in a white ceramic bowl, a small white bowl of golden honey mustard dressing, a few sprigs of fresh baby arugula, thinly sliced shallot half moons arranged neatly on a white ceramic plate, a small white bowl of dried cranberries, a small white bowl of green pepitas, a small white bowl of white feta cheese crumbles, a small white bowl with coarse kosher salt, a small white bowl with freshly ground black pepper, and two whole uncracked brown eggs placed symmetrically, all ingredients fresh and natural, balanced layout, 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 them with skin on adds earthiness and keeps them tender and caramelized without getting mushy.
Extra-virgin olive oil: Coats the potatoes perfectly and adds a fruity, rich flavor.
Garlic powder: Just the right touch of aromatic flavor without overpowering the sweet potatoes.
Kosher salt & black pepper: Season to boost all the natural flavors—don’t skip the seasoning!
Honey mustard dressing: It brings a little sweet and tangy zip, but feel free to swap for balsamic or orange vinaigrette if you want vegan or a citrus twist.
Baby arugula: Adds peppery freshness and a tender crunch without bitterness.
Shallots: Their mild oniony bite brightens things up. Thin slices work best here.
Dried cranberries or cherries: That pop of sweet-tart fruitiness is essential to the salad’s charm.
Pepitas (pumpkin seeds): For some nutty crunch that contrasts beautifully with the softness of the potatoes.
Feta or goat cheese crumbles: These add a creamy, salty finish that rounds out every bite (optional but highly recommended).

📝

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 I love most about this Sweet Potato Salad with Cranberries and Feta Recipe is how easy it is to personalize. I often swap the dressing to suit the season or my mood, and sometimes I toast those pepitas just a bit more for nutty depth. Give it a whirl your way—you might find your new favorite combo!

Variation: For a vegan twist, skip the feta and use the orange vinaigrette instead of honey mustard dressing—I’ve tried this and still loved how vibrant it feels.
Adding protein: Toss in some grilled chicken or chickpeas to make it hearty enough for dinner.
Seasonal tweaks: In warmer months, swap baby arugula for fresh spinach or mixed spring greens for a lighter touch.
Spice it up: Add a pinch of smoked paprika or chili flakes before roasting the sweet potatoes if you like a little heat.

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

Step 1: Preheat & Prep the Sweet Potatoes

I always start by preheating my oven to 450°F—that high heat helps the sweet potatoes get that lovely caramelized edge. Then I dice them into roughly ¾” cubes, leaving the skin on because it adds flavor and texture. Toss them with olive oil, garlic powder, kosher salt, and freshly ground black pepper until everything’s evenly coated. This simple seasoning sets the base for the whole salad.

Step 2: Roast Sweet Potatoes until Tender and Golden

Spread the sweet potatoes in a single layer on a parchment-lined baking sheet. This helps them roast evenly without steaming. About 25 minutes is usually perfect. You want them fork-tender with some nicely browned edges. I find flipping once halfway helps, but don’t overdo it or they won’t crisp up. You can roast these in advance, then just reheat or bring to room temp before assembling.

Step 3: Slice Shallots Thinly and Toast Pepitas

While the potatoes roast, thinly slice your shallots into delicate half moons. The key is thin so they blend nicely and don’t overpower with sharpness. I also like to toast pepitas in a dry skillet for a few minutes until fragrant—that little extra crunch is such a standout in this salad.

Step 4: Assemble the Salad with Dressing and Mix Gently

Once the sweet potatoes are ready and slightly cooled, toss them in a big bowl with baby arugula, shallots, dried cranberries, toasted pepitas, and feta or goat cheese crumbles. Drizzle with 6 tablespoons of your chosen dressing—honey mustard is my favorite. Then gently mix to combine everything without crushing the potatoes or bruising the greens. Serve immediately for best freshness.

Top Tip

After making this salad dozens of times, I’ve learned a few tricks that really bring it to the next level. These helped me get consistent results and a perfect balance of textures every time.

Roast at high heat: Keeping the oven at 450°F ensures the sweet potatoes caramelize beautifully and don’t get mushy.
Don’t skip the pepita toast: A brief toast in a dry pan adds a nuttier flavor that complements the salad perfectly.
Thinly slice shallots: Thick slices overpower the salad, but thinner ones provide just a delicate zip.
Toss gently: Careful mixing keeps your sweet potato cubes intact and greens fresh without wilting.

How to Serve Sweet Potato Salad with Cranberries and Feta Recipe

Garnishes

I often sprinkle extra pepitas and a few more dried cranberries on top just before serving for added texture and a pop of color. Sometimes I add a few fresh herbs like chopped parsley or basil for brightness—especially if you’re using a balsamic or citrus dressing.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light lunch or dinner. I also love serving it alongside a warm grain bowl or with toasted crusty bread. If you want something heartier, roasted Brussels sprouts or a simple vegetable soup complement it really well.

Creative Ways to Present

For special occasions, I sometimes assemble individual salad plates using extra mixed greens as a bed, then artistically arrange the sweet potatoes, cranberries, and cheese on top. Drizzling the dressing with a spoon in a thin stream makes it look restaurant-worthy. You could also serve it in pretty glass jars for picnics or potlucks—it stays fresh and looks so inviting.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in an airtight container in the fridge for up to 2 days. I usually keep the dressing separate if I’m storing it longer, then toss it fresh before serving. The sweet potatoes reheat nicely, but arugula can wilt if mixed too soon—so it’s best eaten chilled or at room temperature.

Freezing

I don’t recommend freezing the entire salad because the greens and dressing won’t hold up well. However, you can freeze roasted sweet potatoes ahead of time and thaw them overnight in the fridge. Just refresh the other salad ingredients and toss fresh when ready to serve.

Reheating

To reheat leftovers, spread sweet potatoes on a baking sheet and warm in a 350°F oven for about 10 minutes until just warmed through. This prevents them from getting mushy like a microwave might. After warming, toss with fresh greens, dressing, and toppings for best flavor.

Frequently Asked Questions:

Can I use regular arugula instead of baby arugula?

Regular arugula has a stronger, sometimes more bitter flavor which might overpower the subtle sweetness of the roasted sweet potatoes. Baby arugula is softer and milder, making it a better choice, but if you love a peppery kick, regular arugula works too—just use a little less.

Is this salad suitable for vegans?

Yes! To make this Sweet Potato Salad with Cranberries and Feta Recipe vegan, simply omit the feta cheese and swap the honey mustard dressing for a balsamic or orange vinaigrette, both of which are naturally vegan and add fantastic flavor.

Can I prepare the salad ahead of time?

You can roast the sweet potatoes and store them in the fridge a day or two ahead. For best results, keep the dressing and greens separate until just before serving to avoid sogginess. This way, your salad stays fresh, and textures remain crisp.

What’s the best way to reheat the sweet potatoes without making them mushy?

Reheating in the oven at 350°F for 8-10 minutes on a baking sheet helps keep sweet potatoes firm and caramelized rather than mushy, which tends to happen with microwave reheating. Spread them out so they warm evenly.

Final Thoughts

This Sweet Potato Salad with Cranberries and Feta Recipe has become one of my absolute favorites because it feels both cozy and fresh at the same time. Whether you’re serving it alongside a roasted chicken or enjoying it as a light lunch, it always hits the spot. I hope you find the same joy in making it as I do—grab those sweet potatoes and cranberries and get ready for a salad that’s bursting with fall flavors and endless warmth.