There’s something truly comforting about the balance of flavors in this Sweet Potato and Cranberry Salad—the natural sweetness of roasted sweet potatoes, the tart pop of dried cranberries, and the satisfying crunch of toasted pecans all come together to create a dish that feels both wholesome and festive. This salad is a perfect addition to any holiday table, but it’s just as delicious for a cozy weeknight dinner or a healthy lunch.
The inspiration for this recipe comes from the heart of fall gatherings, where vibrant seasonal ingredients take center stage. Sweet potatoes bring a warm, earthy note, while cranberries offer a hint of brightness that cuts through the richness. Tossed in a light, honey-mustard vinaigrette, this salad strikes the perfect balance between sweet, tangy, and savory—making it a crowd favorite no matter the occasion.
Why You’ll Love This Sweet Potato and Cranberry Salad
This salad is more than just a pretty plate—it’s a wholesome, nutrient-rich dish that combines taste and texture beautifully. Here’s why you’ll want to make it again and again:
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Perfect for Any Season: While it’s a fall favorite, this salad tastes amazing year-round. The ingredients are simple and easy to find, making it ideal for meal prep or gatherings.
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Nutrient-Packed Goodness: Sweet potatoes are loaded with vitamins A and C, fiber, and antioxidants, while cranberries add a dose of natural tartness and beneficial nutrients.
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Make-Ahead Friendly: You can roast the sweet potatoes and prepare the dressing in advance, saving you time during busy days or festive meal prep.
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Versatile and Satisfying: Serve it warm as a side dish or chilled as a refreshing salad—it works beautifully either way.
Ingredients
For the Salad:
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2 large sweet potatoes, peeled and cut into 1-inch cubes
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2 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon cinnamon (optional, for warmth)
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½ cup dried cranberries
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½ cup crumbled feta cheese (optional)
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½ cup chopped toasted pecans or walnuts
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4 cups mixed greens (such as baby spinach, kale, or arugula)
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¼ small red onion, thinly sliced
For the Dressing:
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3 tablespoons olive oil
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1 tablespoon apple cider vinegar
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1 tablespoon honey or pure maple syrup
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1 teaspoon Dijon mustard
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½ teaspoon salt
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¼ teaspoon black pepper
Directions
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Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. -
Prepare the Sweet Potatoes:
In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, and cinnamon (if using). Spread them out evenly on the baking sheet so they roast evenly and crisp up on the edges. -
Roast to Perfection:
Roast the sweet potatoes for 25–30 minutes, flipping halfway through, until they are golden and tender. Let them cool slightly before adding them to the salad to prevent wilting the greens. -
Toast the Nuts:
While the potatoes roast, toast the pecans or walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly browned. Set aside to cool. -
Whisk the Dressing:
In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk or shake well until emulsified. -
Assemble the Salad:
In a large serving bowl, add the mixed greens and red onion slices. Top with roasted sweet potatoes, dried cranberries, toasted nuts, and crumbled feta (if using). -
Dress and Toss:
Pour the vinaigrette over the salad just before serving. Gently toss to coat all ingredients evenly. Taste and adjust seasoning if needed. -
Serve and Enjoy:
Serve immediately as a side dish or enjoy it as a light main course. It pairs beautifully with roasted chicken, grilled fish, or as part of a holiday spread.
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4–6
Notes
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Make it vegan: Skip the feta cheese or replace it with a dairy-free alternative.
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Add more crunch: Sprinkle in pumpkin seeds or sunflower seeds for an extra layer of texture.
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Change up the greens: Baby kale or arugula adds a peppery kick, while spinach keeps it mild and tender.
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Meal prep tip: Keep the dressing separate until ready to serve to maintain freshness.
Flavor Profile and Texture
This Sweet Potato and Cranberry Salad is all about balance. The roasted sweet potatoes provide a caramelized sweetness that pairs perfectly with the tangy cranberries and creamy feta. The toasted nuts add a pleasant crunch, while the greens bring freshness and a hint of bitterness that rounds out the flavors.
Each bite feels like a celebration of texture—soft, chewy, crisp, and crunchy all in one. The honey-mustard dressing ties it all together with its bright, slightly tangy finish.
Health Benefits of Sweet Potato and Cranberry Salad
This salad doesn’t just taste good—it’s good for you, too. Each ingredient brings its own nutritional perks:
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Sweet Potatoes: High in beta-carotene, fiber, and potassium, they support eye health and help regulate blood sugar.
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Cranberries: Known for their antioxidant properties and ability to support urinary tract health.
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Olive Oil: A heart-healthy fat that helps absorb the vitamins in your veggies.
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Pecans or Walnuts: Provide healthy fats, protein, and minerals that promote brain and heart health.
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Mixed Greens: Loaded with vitamins and minerals that boost immunity and digestion.
This combination makes the salad both nourishing and satisfying—perfect for those looking for a flavorful, health-conscious dish.
Tips for the Perfect Sweet Potato and Cranberry Salad
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Use evenly cut sweet potato cubes to ensure they roast consistently and develop that irresistible caramelized edge.
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Don’t overcrowd the baking sheet. Give each piece room to roast rather than steam.
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Balance your dressing. Taste it before tossing—if it’s too tart, add a little more honey; if it’s too sweet, a splash of vinegar evens it out.
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Serve it at room temperature. This enhances the flavors and makes it more enjoyable to eat.
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Add a protein. Grilled chicken, chickpeas, or quinoa make great additions for a complete meal.
How to Store and Reuse Leftovers
This salad stores beautifully, making it a fantastic make-ahead option.
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Refrigerate: Keep leftovers in an airtight container for up to 3 days.
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Separate components: Store the dressing separately to prevent sogginess if you’re planning to eat it over several days.
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Reheat (optional): You can gently reheat the roasted sweet potatoes before serving or enjoy them cold.
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Reuse: Add leftover salad into wraps or grain bowls for a quick lunch the next day.
Serving Ideas
This Sweet Potato and Cranberry Salad is incredibly versatile and pairs well with a variety of meals. Here are a few serving ideas to inspire you:
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Holiday Side Dish: Serve it alongside roasted turkey, chicken, or beef during festive gatherings.
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Healthy Lunch: Add grilled salmon or tofu for a protein-packed midday meal.
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Potluck Favorite: It’s colorful, easy to transport, and holds up well—perfect for family gatherings or work lunches.
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Light Dinner: Serve it with a bowl of soup or a slice of whole-grain bread for a cozy, satisfying dinner.
Frequently Asked Questions
1. Can I make this Sweet Potato and Cranberry Salad ahead of time?
Yes! This salad is an excellent make-ahead option, especially when you’re planning for busy days or large gatherings. To maintain its freshness, it’s best to prepare the components separately. You can roast the sweet potatoes up to two days in advance and store them in an airtight container in the refrigerator. The same goes for the dressing—simply whisk it together and refrigerate it in a small jar. When you’re ready to serve, allow the roasted sweet potatoes to come to room temperature or warm them slightly, then toss them with the greens, cranberries, nuts, and feta. Adding the dressing just before serving ensures the salad stays vibrant and crisp instead of soggy. This approach makes it easy to enjoy a freshly tossed, delicious salad without the last-minute rush.
2. Can I substitute the sweet potatoes with another vegetable?
Absolutely! While sweet potatoes are the star of this recipe, there’s plenty of room for creativity. Butternut squash, roasted carrots, or even parsnips are all great alternatives that bring their own character to the dish. Butternut squash offers a creamy texture and mild sweetness, while carrots bring a gentle earthiness and bright color. Parsnips, on the other hand, provide a subtly nutty flavor that pairs beautifully with cranberries and nuts. The key is to choose vegetables that roast well and maintain a tender, caramelized edge. Simply follow the same roasting method and seasoning for consistent results. This flexibility allows you to adapt the salad to what’s in season or what you already have in your kitchen.
3. What can I use instead of dried cranberries?
If you’re out of dried cranberries or want to switch things up, there are plenty of tasty options. Dried cherries add a slightly tart, deep fruit flavor, while raisins bring gentle sweetness. Chopped dates are a great choice for a softer texture and rich caramel-like taste. For something fresh and visually striking, try pomegranate seeds—they burst with juicy flavor and add a festive touch, especially during the holidays. Each alternative complements the roasted vegetables beautifully, creating a balance of sweetness and acidity that makes the salad pop with every bite.
4. How can I make the salad more filling?
To turn this salad into a satisfying main dish, try adding a source of protein or grains. Cooked quinoa, lentils, or chickpeas blend perfectly with the existing ingredients while enhancing the texture and nutritional value. If you prefer a non-vegetarian option, grilled chicken or salmon works wonderfully, adding a savory depth that contrasts with the sweet and tangy notes. For an extra layer of flavor, you can even sprinkle in roasted seeds or serve the salad over a bed of warm grains like farro or brown rice. These simple additions make the salad hearty enough to stand alone as a wholesome, complete meal.
Why This Recipe Deserves a Spot in Your Rotation
There’s something magical about dishes that blend the comfort of home cooking with the freshness of seasonal ingredients. This Easy & Flavorful Sweet Potato and Cranberry Salad is exactly that—a salad that doesn’t feel like “just a salad.” It’s colorful, nourishing, and packed with layers of taste and texture that keep every bite interesting.
Whether you’re hosting a festive dinner, preparing a wholesome weekday lunch, or simply craving something both healthy and satisfying, this salad checks every box. Its make-ahead convenience, versatility, and nutritional benefits make it a recipe you’ll want to revisit often.
So next time you’re looking to brighten your table with something vibrant, simple, and utterly delicious, give this sweet potato and cranberry salad a try—it just might become your new favorite seasonal staple.
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Easy & Flavorful Sweet Potato and Cranberry Salad
- Total Time: 45 minutes
- Yield: 4–6 1x
Description
This vibrant salad brings together roasted sweet potatoes, tangy dried cranberries, crunchy toasted nuts, and a bright honey-mustard vinaigrette. Perfect for holidays, potlucks, or healthy everyday meals, it’s a satisfying blend of sweet, savory, and fresh flavors. Whether served warm or chilled, this salad is wholesome, colorful, and easy to prepare—ideal for those looking for a simple yet impressive dish.
Ingredients
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2 large sweet potatoes, peeled and cut into 1-inch cubes
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2 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon cinnamon (optional)
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½ cup dried cranberries
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½ cup crumbled feta cheese (optional)
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½ cup chopped toasted pecans or walnuts
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4 cups mixed greens (spinach, kale, or arugula)
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¼ small red onion, thinly sliced
For the Dressing:
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3 tablespoons olive oil
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1 tablespoon apple cider vinegar
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1 tablespoon honey or pure maple syrup
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1 teaspoon Dijon mustard
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a bowl, toss sweet potato cubes with olive oil, salt, pepper, and cinnamon. Spread evenly on the baking sheet.
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Roast for 25–30 minutes, flipping halfway, until golden and tender. Let cool slightly.
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While roasting, toast the pecans or walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside.
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In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
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In a large salad bowl, combine mixed greens and red onion. Add roasted sweet potatoes, cranberries, nuts, and feta cheese if using.
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Drizzle the dressing over the salad just before serving and toss gently to coat.
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Serve immediately as a side or light main dish.
Notes
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To make it vegan, skip the feta or use a plant-based alternative.
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Store leftover dressing separately to keep greens fresh.
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Substitute sweet potatoes with butternut squash or carrots for variety.
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For added protein, include cooked quinoa, chickpeas, or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
