This easy Sweet Potato Salad features perfectly tender, roasted sweet potatoes, dried cranberries, feta cheese, pumpkin seeds and your favorite greens all tossed with a simple homemade honey mustard dressing. A wonderful combination of textures and flavors that is sure to be a delicious addition to your holiday meal or weeknight dinner menu!
Love sweet potatoes? Make sure to try my Sweet Potato Casserole, Baked Sweet Potatoes and Sweet Potato Biscuits!
Sweet Potato Salad Recipe
This gorgeous Sweet Potato Salad recipe is easy to prepare and is topped with sweet, salty and crunchy toppings. It’s a wonderful addition to any meal and offers a vibrant pop of color and a burst of flavor that everyone will love.
This simple roasted sweet potato salad recipe is the perfect side for any fall dinner but is stunning enough to be served alongside your Thanksgiving turkey or Christmas ham. Add some protein in the form or roasted chicken or roast turkey breast to turn this side salad into a meal!
Ingredients Needed
This colorful and flavorful sweet potato salad is perfect for a memorable family dinner or a special gathering – sure to become a fall favorite! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
Roasted Sweet Potatoes
- sweet potatoes – The star of the show! You need about 2 pounds or 3 large sweet potatoes for this recipe. If you’re looking for a shortcut, grab a 2 pound bag of sweet potato cubes from the grocery store to cut out a few steps.
- olive oil, salt and pepper – The sweet potatoes are tossed with olive oil, salt and pepper and then roasted to perfection.
Honey Mustard Dressing
- mustard – I like to use Dijon mustard for this salad dressing but yellow mustard will also work.
- extra virgin olive oil – The base of this simple dressing recipe. Olive oil can be used but will add flavor to the dressing.
- apple cider vinegar – Other vinegar can be used in this recipe but I prefer apple cider vinegar. Consider red wine vinegar, sherry vinegar, etc.
- honey – Adds a lovely sweetness to the dressing. Maple syrup can be substituted for a different flavor profile.
- garlic – The garlic is optional but I love the bite it adds to the dressing.
- salt and pepper – Add seasoning to taste and I do recommend that you taste the dressing to see if it needs additional seasoning.
For the Salad
- greens – I used a spinach and arugula blend but any greens that you like will work in this recipe.
- toppings – A combination of salty, sweet and crunchy toppings make this salad irresistible. We like dried cranberries, pumpkin seeds, red onions and feta cheese. You could also consider nuts instead of pumpkin seeds like pistachios, walnuts or pecans. You can substitute goat cheese for the feta.
How To Make Sweet Potato Salad
Let’s take a quick look at the process for making this delicious roasted sweet potato salad. Find the full recipe in the recipe card at the end of this post.Â
Roast Sweet Potatoes
Roast the sweet potatoes after tossing in olive oil, salt and pepper. The sweet potatoes need to cool completely before assembling the salad so they don’t wilt the greens.
Prepare Honey Mustard Dressing
Whisk together all of the dressing ingredients in a bowl or toss in a glass jar with a lid and shake until combined. The dressing can be prepared days in advance to cut down on prep time.
Assemble Salad
When ready to serve, assemble the salad by tossing the greens with the dressing. Add the roasted sweet potatoes, dried cranberries, pumpkin seeds, sliced red onion and feta cheese. Toss lightly to combine. Top with more dried cranberries, pumkpin seeds and cheese just before serving.
Storage Information
This Sweet Potato Salad is best enjoyed fresh, but you can certainly prepare elements of it in advance:
- Roast the sweet potatoes and store in an airtight container in the refrigerator for up to 4 days.
- Prepare the honey mustard dressing and store in the refrigerate for up to a week.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
I do not recommend freezing this salad as it adversely affects the texture.
Recipe Variations
This salad has an incredible blend of flavors and textures that is sure to satisfy even the pickiest of eaters. But let’s take a look at some possible recipe variations:
- Add nuts to the salad for some added crunch. Walnuts, sliced almonds, pistachio or pecans would be delicious.
- Swap out the feta for a creamy goat cheese or blue cheese for a completely different flavor.
- Fresh chopped apples would be a tasty and sweet addition to this salad.
Trish’s Tips and Tricks
- Cut the sweet potatoes into cubes of uniform size to ensure even cooking.
- Prepare the dressing the day before to allow the flavors to meld.
- Roast the sweet potatoes the day before so you don’t have to wait for them to cool the day you plan to serve.
Can I Roast The Sweet Potatoes Ahead Of Time?
Yes! And I recommend it so you don’t have to wait for them to cool on serving day. Make roasted sweet potatoes up to 3 days in advance.
Can I Use Different Greens?
Sure! I love the combination of spinach and arugula but any greens will work. Kale, Romaine or a spring mix would work.
Can I Season The Sweet Potatoes?
Yum! You can go the sweet route and add a little ground cinnamon or the savory route and try chili powder, smoked paprika or cumin.
More Delicious Side Dishes
- Fall Apple Salad
- Roasted Brussels Sprouts
- Sausage Stuffing Recipe
- Sweet Potato Casserole
- Candied Yams (Candied Sweet Potatoes)
Sweet Potato Salad
Ingredients
Roasted Sweet Potatoes
- 2 pounds sweet potato peeled, cut into small ½ inch or smaller )cubes (can use store bought sweet potato cubes)
- 3 tablespoons extra virgin olive oil
- 1½ teaspoons sea salt
- ½ teaspoon black pepper
Salad Dressing
- 2 tablespoons Dijon mustard or yellow mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey can use up to 3 tablespoons
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt to taste
- ¼ teaspoon freshly ground black pepper to taste
Salad
- 5 ounces baby spinach and baby arugula blend or any greens you prefer
- ¼ cup dried cranberries plus more for garnish
- ¼ cup pumpkin seeds pepitas
- ½ cup feta cheese
- ¼ cup red onion thinly sliced
Instructions
Roast Sweet Potatoes
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil. Set aside.
- Peel sweet potatoes and cut into small cubes, about ½ inch or a little smaller. (You can use store bought pre-cubed sweet potatoes if you prefer. See notes below.) Toss with extra virgin olive oil until coated and then spread into an even, single layer on the prepared baking sheet.2 pounds sweet potato, 3 tablespoons extra virgin olive oil
- Season with salt and pepper, toss once more to evenly season, and then bake for 25 to 35 minutes, flipping after 15 minutes and then every 10 minutes after. until fork tender. For crispier sweet potatoes, broil for a few minutes after baking.1½ teaspoons sea salt, ½ teaspoon black pepper
- Remove from the oven and let the sweet potatoes cool to room temperature before assembling the salad.
Honey Mustard Dressing
- Whisk together the dressing ingredients in small bowl (or shake together in a glass jar with lid) until fully combined. Set aside.2 tablespoons Dijon mustard, 2 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoon minced garlic, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper
Salad Assembly
- To assemble the salad, place the baby spinach and arugula (or whatever greens you are using) in a large serving bowl. Drizzle on the prepared dressing and toss until the greens are lightly coated.5 ounces baby spinach and baby arugula blend
- Add the cooled sweet potatoes, dried cranberries, pumpkin seeds, feta cheese and sliced red onions and toss gently to combine.¼ cup dried cranberries, ¼ cup pumpkin seeds, ½ cup feta cheese, ¼ cup red onion
- Serve with additional toppings if desired. Enjoy immediately.
Notes
- Roast the sweet potatoes and store in an airtight container in the refrigerator for up to 4 days.
- Prepare the honey mustard dressing and store in the refrigerate for up to a week.
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