There's something truly comforting about the sweet and savory dance happening in this Roasted Sweet Potato Salad with Cranberries Recipe. The warm roasted sweet potatoes paired with tangy cranberries and a bright dressing make it irresistible and just right for any time you want a healthy but flavorful meal.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Roasted Sweet Potato Salad with Cranberries Recipe
- Top Tip
- How to Serve Roasted Sweet Potato Salad with Cranberries Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Roasted Sweet Potato Salad with Cranberries Recipe
Why You'll Love This Recipe
I’ve made this salad many times, especially in cooler months when hearty, healthy meals hit the spot. The flavors balance perfectly — the sweetness of the potatoes, the tart cranberries, and the crunch from pepitas just make every bite exciting. Plus, it’s easy enough for weeknights but fancy enough for guests!
- Flavor harmony: Sweet, tangy, and savory notes combine for a well-rounded taste that feels fresh yet comforting.
- Simple prep: You roast the sweet potatoes ahead, making assembling the salad quick and stress-free.
- Nutritious & vibrant: Loaded with fiber, vitamins, and healthy fats, it feels like a treat that’s actually good for you.
- Flexible enough: You can swap dressings, greens, or toppings to match your mood or pantry staples.
Ingredients & Why They Work
Each ingredient plays a role in making this salad more than just a side dish. Sweet potatoes bring hearty sweetness and color, while the cranberries add that perfect tart pop. Add the peppery baby arugula and crunchy pepitas, and you get layers of texture and flavor that make every forkful interesting.
- Sweet potatoes: I never peel them because the skins add texture, nutrients, and hold up well roasting.
- Extra-virgin olive oil: This coats the potatoes nicely for roasting and adds richness.
- Garlic powder: Gives a subtle savory depth without overpowering.
- Kosher salt: Essential for bringing out the natural sweetness of the potatoes.
- Fresh ground black pepper: Adds mild heat and balances the sweetness.
- Honey Mustard Dressing (or Balsamic / Orange Vinaigrette): I love the honey mustard for just the right punch, but balsamic is a great tangy alternative, while orange vinaigrette brightens things up — especially if you want vegan.
- Baby arugula: Peppery but tender, it blends well with sweet and tart elements.
- Shallot: Thinly sliced to add a mild onion crunch that feels elegant.
- Dried cranberries (or cherries): They bring a chewy texture and luscious tangy sweetness that's a game-changer.
- Pepitas: A crunchy, nutty garnish that makes the salad feel special.
- Feta or goat cheese crumbles (optional): Adds creamy saltiness which I find absolutely delicious, but feel free to skip for a vegan version.
Make It Your Way
I often tweak this salad depending on what’s available or who I’m serving. It’s really forgiving and open to your personal spin which makes it a favorite for experimenting!
- Variation: Substitute pepitas with toasted walnuts or pecans — I’ve found they add a deeper nutty flavor that’s just as delightful.
- Vegan swap: I usually swap feta for a sprinkle of nutritional yeast or omit cheese when friends prefer dairy-free.
- Seasonal tweak: In winter, I add roasted beets or pomegranate seeds for color and festive flair.
- Make it a meal: Toss in some grilled chicken or chickpeas for a boost of protein — works perfectly for lunch leftovers.
Step-by-Step: How I Make Roasted Sweet Potato Salad with Cranberries Recipe
Step 1: Roast the Sweet Potatoes to Perfection
Start by preheating your oven to 450°F — high heat is key for roasting sweet potatoes that are tender inside and caramelized outside. I dice them into roughly ¾-inch cubes, skin on for texture and nutrients. Toss the cubes with olive oil, garlic powder, kosher salt, and a few twists of black pepper in a big bowl. Spread them out evenly on a parchment-lined baking sheet so they roast instead of steam. Bake for about 25 minutes, flipping once if you like, until they're golden brown on the bottom and soft inside. Keep an eye the last few minutes to avoid burning.
Step 2: Prepare the Dressing and Other Ingredients
While the potatoes roast, thinly slice half a shallot into delicate half-moons—this adds a lovely mild crunch. Measure out dried cranberries and pepitas so they’re ready to go. Whisk together your Honey Mustard Dressing or your choice of vinaigrette; I like to make this fresh if possible because it keeps the salad bright.
Step 3: Toss and Serve
Once the potatoes are cooled just a bit but still warm, toss them gently in a large bowl with baby arugula, sliced shallots, dried cranberries, pepitas, cheese crumbles if using, and the dressing. Mix everything carefully so you keep that beautiful roasted texture intact. Serve right away or plate it over an extra bed of mixed greens for a fancier touch.
Top Tip
From my many tries, I’ve gathered a few tips that really bring this salad to life and keep the prep smooth. These experiences saved me from soggy salads and bland flavors.
- Don’t overcrowd the pan: Roasting sweet potatoes in a single layer is crucial for that perfect caramelization. Crowding them makes them steam instead.
- Use baby arugula: The milder baby leaves don’t overpower the sweetness and add just the right peppery bite.
- Add dressing last: Toss the salad just before serving so arugula stays crisp and the dressing shines without wilting the greens.
- Make ahead with care: Roasted sweet potatoes keep well in the fridge; I like to roast the day before and reheat gently for best texture.
How to Serve Roasted Sweet Potato Salad with Cranberries Recipe
Garnishes
I always top this salad with a sprinkle of pepitas for a satisfying crunch and extra chewiness from dried cranberries. If I’m feeling indulgent, some crumbled goat cheese or feta makes it just heavenly. Fresh herbs like parsley or a few tiny basil leaves can also brighten it beautifully.
Side Dishes
This salad stands wonderfully on its own, but pairing it with a warm grain like quinoa or a lightly toasted baguette makes a complete meal. For heartier occasions, it’s delightful alongside roasted chicken or grilled salmon, turning up the cozy vibe.
Creative Ways to Present
I’ve found placing this salad in a clear glass bowl or layered in a wide shallow dish lets the vibrant colors shine, making it perfect for holiday tables. For a party, I sometimes serve it in little lettuce cups or atop crisp endive leaves for easy individual bites — guests love that!
Make Ahead and Storage
Storing Leftovers
I store leftover roasted sweet potatoes separately in an airtight container in the fridge to keep them from getting soggy. When I’m ready to enjoy leftovers, I mix everything fresh with the arugula and dressing. This way, the greens stay crisp and everything tastes freshly tossed.
Freezing
Freezing the roasted sweet potatoes alone works well if you want to save time later. I avoid freezing the full salad because the texture of fresh greens and dried fruit changes too much. When reheating frozen sweet potatoes, a quick toss in a hot oven brings back their lovely roasted texture.
Reheating
To reheat leftover roasted sweet potatoes without drying them out, I spread them on a baking sheet and warm at 350°F for about 10 minutes, just until they’re heated through. Then I mix them into fresh arugula, add toppings, and drizzle with dressing — it tastes just as vibrant as day one!
Frequently Asked Questions:
Absolutely! You can roast the sweet potatoes a day or two ahead and keep them refrigerated. Assemble the salad just before serving for the freshest taste and texture.
If baby arugula isn't available, baby spinach or mixed spring greens work well as substitutes. They provide a mild flavor that complements the sweet potatoes and cranberries without overpowering.
Yes! To make this Roasted Sweet Potato Salad with Cranberries Recipe vegan, simply swap the feta or goat cheese for a vegan cheese alternative or omit it altogether, and choose a vegan-friendly dressing like an orange vinaigrette.
Fresh cranberries are quite tart and firm, so they aren't ideal as a substitute in this salad. If you prefer fresh, consider lightly stewing them with a little sugar first to soften and sweeten, but dried cranberries or cherries are best for texture and flavor.
Final Thoughts
This Roasted Sweet Potato Salad with Cranberries Recipe has become my go-to for adding a burst of color, sweetness, and crunch to the table. It’s one of those recipes you remember and want to make again because it feels both comforting and a little special. Give it a try — I promise you’ll enjoy every bite, and your kitchen will smell amazing too!
Print
Roasted Sweet Potato Salad with Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy sweet potato salad features tender roasted sweet potatoes tossed with baby arugula, dried cranberries, pepitas, and a tangy honey mustard dressing. It’s a colorful and satisfying fall salad that balances sweet, savory, and nutty flavors, perfect as a refreshing side dish or light main course.
Ingredients
Roasted Sweet Potatoes
- 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
Salad Components
- 2 cups baby arugula
- ½ medium shallot, thinly sliced into half moons
- ¼ cup dried cranberries or cherries
- ¼ cup pepitas
- ¼ cup feta or goat cheese crumbles (optional)
Dressing
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Dice the sweet potatoes into ¾" cubes, leaving the skin on. In a large bowl, toss the sweet potato cubes with extra-virgin olive oil, garlic powder, kosher salt, and fresh ground black pepper until evenly coated.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the sweet potatoes evenly in a single layer. Roast in the oven for about 25 minutes, or until the cubes are tender and browned on the bottom. You can make these ahead and refrigerate; reheat prior to serving if desired.
- Make Dressing: While the sweet potatoes roast, prepare the Honey Mustard Dressing or your choice of dressing to have ready for assembling the salad.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, baby arugula, thinly sliced shallot, dried cranberries, pepitas, and optional feta or goat cheese crumbles. Drizzle with 6 tablespoons of the dressing and gently toss to combine evenly.
- Serve: Serve the salad immediately as is or try the plated version by adding 2 to 3 cups of mixed greens, layering them on plates, topping with the roasted sweet potatoes and other ingredients, and drizzling with dressing.
Notes
- Use baby arugula rather than standard arugula for a milder flavor and more tender texture.
- The dressing choice can be switched to balsamic or orange vinaigrette for a vegan variation.
- You can prepare the roasted sweet potatoes ahead of time and store them in the refrigerator; reheat before assembling the salad.
- Add mixed greens for a larger plated salad presentation if desired.
- This salad is perfect for fall with the mix of sweet, savory, and tart flavors making it highly satisfying.
Nutrition
- Serving Size: 1 serving
- Calories: 381 kcal
- Sugar: 21.3 g
- Sodium: 286.4 mg
- Fat: 13.5 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: 11.6 g
- Trans Fat: 0 g
- Carbohydrates: 61.7 g
- Fiber: 8.2 g
- Protein: 6.5 g
- Cholesterol: 0 mg
Leave a Reply