There is something simply magical about the combination of sweet, tangy, crunchy, and creamy all in one bowl. This Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe is a perfect example of that harmony. The warm, caramelized sweet potatoes pair beautifully with the tart cranberries, nutty pecans add an irresistible crunch, and the salty feta cheese brings everything together with a burst of flavor. It’s a colorful, satisfying salad that feels both wholesome and indulgent, sure to become a favorite whether you’re serving it for a cozy dinner or a festive gathering.
Ingredients You’ll Need
Each ingredient in this Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe is chosen not only for flavor but also for texture and visual appeal. The balance between sweet, savory, tart, and crunchy makes every bite exciting.
- Sweet potatoes: Peel and cube for roasting; their natural sweetness is the heart of this salad.
- Olive oil: Used for roasting and in the dressing, it adds richness without overpowering other flavors.
- Salt and pepper: Essential seasonings that heighten every element in the salad.
- Smoked paprika (optional): Adds a subtle smoky depth to the sweet potatoes, enhancing complexity.
- Mixed greens: A fresh, peppery bed (arugula, spinach, or spring mix) that balances the roasted sweetness.
- Dried cranberries: Bring a tart and chewy texture that’s a delightful contrast to the creamy cheese.
- Pecans or walnuts: Toasted for crunch and nutty flavor, elevating the salad’s texture.
- Feta or goat cheese: Crumbled for a creamy, salty punch that complements the sweet and tart ingredients.
- Red onion: Thin slices add a sharp bite and vibrant color.
- Apple cider vinegar: In the dressing, it introduces a bright acidity that wakes up the whole salad.
- Honey or maple syrup: Adds a touch of sweetness to balance the tang of vinegar.
- Dijon mustard: Brings a subtle heat and emulsifies the dressing beautifully.
How to Make Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe
Step 1: Preheat the Oven
Start by warming up your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures your sweet potatoes roast evenly and don’t stick, giving you that perfect caramelized edge we all love.
Step 2: Roast the Sweet Potatoes
Toss the cubed sweet potatoes in 2 tablespoons of olive oil, then sprinkle with salt, black pepper, and optional smoked paprika. Spread them out evenly on your prepared baking sheet, making sure there’s a little space between each piece so they crisp up nicely. Roast for 25-30 minutes, turning halfway through, until they are tender and golden brown with a lovely caramelized exterior. The roasting process intensifies their natural sweetness and adds a hint of smokiness.
Step 3: Prepare the Dressing
While the potatoes roast, 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. This dressing strikes a perfect balance of sweet, tangy, and zesty — just the kind of thing to bring vibrancy and moisture to the salad.
Step 4: Assemble the Salad
In a large bowl, layer 4 cups of mixed greens as your fresh base. Scatter the warm roasted sweet potatoes evenly on top, then sprinkle with 1/2 cup dried cranberries and 1/4 cup toasted pecans or walnuts for bursts of sweetness and crunch. Next, add 1/4 cup crumbled feta or goat cheese for a salty, creamy texture, and finish with thin slices of 1/4 red onion, which adds a touch of sharpness and color.
Step 5: Toss with Dressing
Drizzle the dressing over the salad and toss gently but thoroughly to coat every element. The warm potatoes slightly soften the greens, while the dressing glistens on each bite, making this salad as beautiful as it is tasty. Serve immediately for a warm dish or let it cool for a refreshing, room-temperature option.
How to Serve Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe
Garnishes
Add a sprinkle of freshly chopped herbs like parsley or cilantro to brighten the flavors even more. A drizzle of balsamic glaze can add a subtle, sweet tang that perfectly complements the sweet potatoes and cranberries.
Side Dishes
This salad is wonderfully versatile. Serve alongside grilled chicken or fish for a hearty meal, or pair it with crusty artisan bread to soak up the delicious dressing. It also works beautifully as part of a vegetarian spread with roasted vegetables and hummus.
Creative Ways to Present
Try serving the salad in individual mason jars or on colorful ceramic plates to highlight the vibrant colors. You can also add avocado slices for extra creaminess or swap nuts for seeds if you want a different crunch profile. The possibilities to make this Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe your own are endless!
Make Ahead and Storage
Storing Leftovers
Keep leftover salad refrigerated in an airtight container for up to 3 days. To maintain the best texture, store the dressing separately and toss just before serving. The sweet potatoes tend to absorb the dressing over time, so adding it fresh keeps flavors bright.
Freezing
Freezing this salad is not recommended due to the mixed greens and dressing, which don’t hold up well through freezing and thawing. However, you can freeze roasted sweet potatoes separately and then combine them fresh with other ingredients when ready to serve.
Reheating
If you want to enjoy the salad warm again, gently reheat the roasted sweet potatoes in the oven or microwave, then toss with fresh greens, toppings, and dressing. Avoid reheating the dressed salad directly as it can wilt the greens excessively.
FAQs
Can I use other types of nuts besides pecans?
Absolutely! Walnuts, almonds, or even pistachios make excellent substitutes and will add their own unique flavors and crunch to the salad.
Is there a dairy-free option for the feta cheese?
Yes, you can easily swap the feta for a dairy-free cheese alternative, or omit it altogether and add avocado slices for creaminess instead.
Can this salad be made vegan?
Definitely. Use maple syrup instead of honey for the dressing and replace the feta with vegan cheese or simply skip it to keep the salad fully plant-based and delicious.
What if I don’t have smoked paprika?
It’s optional but adds a wonderful smoky note. You can leave it out or replace it with a pinch of cayenne for a touch of heat instead.
How can I make this salad more filling?
Add cooked quinoa, farro, or chickpeas to the salad for extra protein and fiber, turning it into a satisfying main course.
Final Thoughts
This Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe is truly one of those feel-good dishes that you keep coming back to. It’s packed with flavor, texture, and color, making it a feast for both the eyes and the taste buds. Whether you’re looking for a nutritious side or a light but satisfying main, this salad checks all the boxes. I hope you give it a try soon—it really has a way of brightening any meal!
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Roasted Sweet Potato Salad with Cranberries, Pecans, 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 potato cubes, mixed greens, tangy dried cranberries, toasted nuts, and crumbled feta, tossed in a honey-Dijon vinaigrette. Perfect as a warm or chilled side dish or light meal, combining earthy, sweet, and tangy flavors with a satisfying crunch.
Ingredients
Roasted 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 make cleanup easier.
- Roast the Sweet Potatoes: Toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Spread them evenly on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until the potatoes 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 ingredients are emulsified and the dressing is well combined.
- Assemble the Salad: In a large salad bowl, place 4 cups of mixed greens. Add the roasted sweet potatoes on top, followed by 1/2 cup dried cranberries, 1/4 cup toasted pecans or walnuts, 1/4 cup crumbled feta or goat cheese, and the thinly sliced 1/4 red onion.
- Toss with Dressing: Drizzle the prepared vinaigrette evenly over the salad and toss gently to coat all the ingredients with the dressing without bruising the greens.
- Serve: Serve the salad immediately while the sweet potatoes are still warm for a comforting dish, or allow it to cool slightly for a salad with refreshing flavors. Enjoy as a nutritious light meal or side dish.
Notes
- You can substitute dried cranberries with raisins or chopped dried apricots for a different fruity flavor.
- Use either pecans or walnuts based on personal preference; toasting the nuts enhances their flavor and crunch.
- Smoked paprika is optional but adds a nice smoky depth to the roasted sweet potatoes.
- This salad can be served warm, at room temperature, or chilled depending on your preference.
- To make the salad vegan, substitute honey with maple syrup and use vegan cheese or omit the cheese.
- Leftovers can be stored separately with dressing for up to 2 days; add dressing just before serving to keep greens fresh.
