Name: Roasted Sweet Potato Salad with Cranberries 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 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.

The image shows a white bowl filled with a colorful salad placed on a white marbled surface. The salad has three main layers: large, bright orange chunks of roasted sweet potato scattered throughout, fresh green arugula leaves mixed evenly on top and underneath, and thin slices of light purple red onion spread softly across the salad. Small white crumbles of cheese are sprinkled over the top, along with dark red dried cranberries and pale green pumpkin seeds adding texture. A shiny gold fork rests inside the bowl on the right side. There are some loose arugula leaves and a pink cloth near the bowl. 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 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.

A white plate holds a colorful salad with three main layers. The base layer is bright green arugula leaves, fresh and curly. On top of these leaves are medium-sized cubed orange sweet potatoes, with some cubes showing a light roasted texture on the edges. Scattered around are thin, pale purple onion rings and small dark red dried cranberries. The top layer is sprinkled with small white crumbles of cheese and flat, light green pumpkin seeds adding texture. A shiny golden fork rests on the right side of the plate. The whole setup sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of roasted sweet potato cubes with skin on in a simple white ceramic bowl, a small white bowl of extra-virgin olive oil, a small white bowl of bright golden honey mustard dressing, a handful of fresh baby arugula leaves arranged neatly, thinly sliced shallot half moons on a white ceramic dish, a small white bowl of dried cranberries, a small white bowl of green pepitas, and a small white ceramic bowl of creamy white feta cheese crumbles, freshly ground black peppercorns scattered artistically on the marble, kosher salt crystals visible on the surface, all 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: 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.

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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

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:

Can I make the Roasted Sweet Potato Salad with Cranberries Recipe ahead of time?

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.

What can I use instead of baby arugula?

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.

Is this salad suitable for vegan diets?

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.

Can I use fresh cranberries instead of dried?

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!