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 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 so comforting about this Sweet Potato Salad with Cranberries and Feta Recipe. It’s the perfect blend of sweet, tangy, and salty all rolled into one bowl, making it a standout dish whether you bring it to a gathering or enjoy it as a hearty lunch.

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 sweet potato salad is more than just a side dish—it's a fantastic way to welcome fall into your kitchen. I can’t get enough of how the roasted sweet potatoes pair with tart cranberries and creamy feta. It’s an easy recipe that looks impressive and tastes even better!

Perfect balance: The sweet softness of roasted potatoes contrasts beautifully with the tanginess of cranberries and the saltiness of feta.
Simple to prepare: Roasting the sweet potatoes beforehand saves you time and adds deep flavor with minimal effort.
Versatile greens: Using baby arugula gives a peppery bite, but you can easily mix in other greens for variety.
Great for gatherings: This salad travels well, making it my go-to for potlucks and family dinners.

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

Every ingredient in the Sweet Potato Salad with Cranberries and Feta Recipe has its part to play. The sweet potatoes bring a creamy, starchy base, while the tart dried cranberries add bursts of flavor. Peppery arugula and crunchy pepitas round it out, and the feta lends just the right amount of saltiness to balance sweetness.

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: Roasting them with skin on keeps them tender and packed with nutrients—plus, it adds a nice rustic texture.
Extra-virgin olive oil: Helps the potatoes crisp up while adding fruity richness.
Garlic powder: Just enough to boost savory notes without overpowering the salad.
Kosher salt: Enhances all the natural flavors.
Black pepper: Freshly ground for a subtle kick.
Honey Mustard Dressing: Adds creaminess with a sweet and tangy punch—feel free to swap with balsamic or orange vinaigrette for a vegan twist.
Baby arugula: Milder and more tender than standard arugula, giving a delicate peppery flavor.
Shallot: Thinly sliced for a mild onion bite that doesn’t overwhelm.
Dried cranberries (or cherries): Provide sweet-tart pops that brighten each bite.
Pepitas: Toasted if you like, for a nutty crunch that contrasts the softness of potatoes.
Feta or goat cheese crumbles (optional): Adds creaminess and saltiness that melt beautifully into the salad.

📝

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 things I love about this Sweet Potato Salad with Cranberries and Feta Recipe is how flexible it is. You can tailor it to your taste buds or dietary needs without losing any of the flavor magic.

Variation: I sometimes swap the feta for crumbled vegan cheese or omit it entirely for a dairy-free version that still has plenty of tang thanks to the dressing and cranberries.
Add crunch: Toasted walnuts or pecans can be swapped in for pepitas to add a different texture.
Seasonal twists: In spring and summer, I add fresh herbs like parsley or mint to brighten the dish.
Dressing swaps: I sometimes use orange vinaigrette for a citrusy flair, especially great during warmer months.

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

Step 1: Roast with Love

Start by preheating your oven to 450°F—it gets it hot enough to caramelize the sweet potatoes just right. Cube your sweet potatoes into about ¾-inch pieces; I like to leave the skin on for texture and nutrients. Toss them in extra-virgin olive oil, garlic powder, kosher salt, and a bit of freshly ground black pepper. Spread the cubes evenly on a parchment-lined baking sheet to ensure they roast instead of steam. Roast for about 25 minutes until they’re tender and golden brown at the bottom. Be patient here—the roasting brings out that rich sweetness you want.

Step 2: Prep Your Dressing and Ingredients While Roasting

While the sweet potatoes are roasting, whisk up a quick Honey Mustard Dressing or grab your favorite bottled dressing—balsamic or orange vinaigrette works wonderfully too, especially if you want a vegan option. Thinly slice half a shallot into delicate half moons so they don’t overpower the salad but add a gentle bite. Toast your pepitas lightly in a dry pan if you want extra crunch and nuttiness.

Step 3: Toss It All Together

Once your sweet potatoes have cooled just a little—warm but not too hot—grab a large mixing bowl. Add the baby arugula, the shallot slices, dried cranberries, pepitas, and cheese crumbles if you’re using them. Pour in about 6 tablespoons of the dressing and gently toss everything to coat. Be gentle here—you want to mix the ingredients without breaking down the potatoes too much. Taste and adjust the seasoning if you like; sometimes I add a pinch more salt or a drizzle more dressing to balance it out.

Top Tip

Over the years of making this Sweet Potato Salad with Cranberries and Feta Recipe, I’ve noticed a couple of little details can make a big difference in flavor and texture.

Roast at high heat: Keeping the oven at 450°F gives the sweet potatoes those beautiful browned edges, which are packed with flavor.
Don’t overdress: Add your dressing gradually to avoid a soggy salad—you want just enough to coat everything lightly.
Serve slightly warm or room temperature: This salad shines when the potatoes still have some warmth—it’s a cozy vibe that really makes the flavors pop.
Use baby arugula not regular: It’s milder and more tender, which balances nicely with the bold dressing and feta.

How to Serve Sweet Potato Salad with Cranberries and Feta Recipe

Garnishes

I love finishing this salad with a few extra pepitas scattered on top for crunch and a sprinkling of fresh herbs like parsley or chives if they’re on hand. A little drizzle of extra honey mustard dressing at serving time also never hurts!

Side Dishes

My favorite way to enjoy this salad is alongside simple grilled chicken or roasted salmon for a complete meal. It also pairs perfectly with a creamy lentil soup or as part of a fall picnic spread with crusty bread and roasted veggies.

Creative Ways to Present

For special occasions, I’ve built this salad into individual cups or mason jars layered with greens and toppings for a beautiful presentation. You can also serve it atop a bed of mixed greens on individual plates, drizzled with a touch more dressing—looks stunning and is super inviting.

Make Ahead and Storage

Storing Leftovers

I love when I can make this salad ahead because it tastes great even after a day or two. Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible and toss just before serving to keep the greens fresh and crisp.

Freezing

While I haven’t had great luck freezing the entire salad (greens wilt and cranberries get mushy), you can freeze the roasted sweet potatoes on their own. Just roast, cool completely, spread on a baking sheet, freeze until firm, then transfer to a freezer bag. Thaw and reheat before mixing into a fresh salad.

Reheating

I reheat leftover sweet potatoes gently in a 350°F oven for 10 minutes or until just warm. This keeps them tender but not mushy. Then mix with fresh greens and other ingredients for a salad that tastes almost like freshly made.

Frequently Asked Questions:

Can I use regular arugula instead of baby arugula?

You can, but regular arugula has a stronger, more peppery flavor and tougher leaves, which may overpower the delicate balance of this salad. Baby arugula offers a milder flavor and more tender texture, which I prefer for this recipe.

How do I make this salad vegan?

Simply swap the feta cheese for your favorite vegan cheese or omit it altogether. Use a vegan-friendly dressing like the orange vinaigrette or balsamic dressing instead of honey mustard to keep it completely plant-based.

Can I prepare this salad in advance?

Yes! You can roast the sweet potatoes a day ahead and keep them refrigerated. Just bring them to room temperature or reheat them slightly before tossing with the fresh greens and dressing. For best results, add dressing right before serving to keep the salad crisp.

What other nuts or seeds can I use instead of pepitas?

Pecans, walnuts, or toasted sunflower seeds work beautifully as substitutes for pepitas, adding their own unique crunch and flavor that pairs well with the sweet potatoes and cranberries.

Final Thoughts

This Sweet Potato Salad with Cranberries and Feta Recipe has become one of my absolute favorites to make during cozy months. It’s inviting, full of texture, and surprisingly easy. I hope when you try it, you’ll find it just as rewarding—and maybe even a go-to that you make for friends and family again and again. Trust me, it’s well worth it!