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Vibrant sweet potato salad recipe with feta, cranberries, and fresh herbs in a white bowl.

Roasted Sweet Potato Salad recipe with Feta and Cranberries

This vibrant roasted sweet potato salad recipe combines roasted sweet potatoes, red onion, feta cheese, dried cranberries, and fresh parsley in a zesty honey-Dijon dressing. It’s the perfect balance of sweet and savory — great for holidays or any time!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large sweet potatoes (about 2 lbs), peeled and cubed
  • 1 small red onion, thinly sliced into half moons
  • 0.25 cup extra-virgin olive oil
  • 2 tbsp extra-virgin olive oil (for roasting)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 0.5 tsp ground cumin
  • 0.25 tsp ground paprika
  • 0.5 cup dried cranberries
  • 0.5 cup crumbled feta cheese
  • 0.25 cup fresh parsley, chopped

Equipment

  • Large baking sheet For roasting vegetables
  • Large mixing bowl To combine salad ingredients
  • Small bowl or measuring cup For preparing the dressing
  • Whisk For emulsifying dressing
  • Measuring Cups and Spoons To measure ingredients
  • cutting board and sharp knife For chopping vegetables and herbs

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel and cube sweet potatoes into uniform 1-inch pieces. Thinly slice the red onion.
  3. In a bowl, toss sweet potatoes and onion with 2 tablespoons olive oil, salt, and pepper.
  4. Spread vegetables on baking sheet and roast for about 20 minutes, until tender and slightly caramelized.
  5. Let vegetables cool for 10 minutes on the sheet, then transfer to a large mixing bowl.
  6. In a small bowl, whisk together apple cider vinegar, Dijon, honey, cumin, and paprika.
  7. Slowly whisk in remaining ¼ cup olive oil to emulsify the dressing. Adjust salt and pepper to taste.
  8. Add cranberries, feta, parsley, and dressing to the bowl with roasted vegetables.
  9. Gently toss everything together until well coated. Serve warm, at room temperature, or chilled.

Notes

Substitute feta with goat cheese or a dairy-free alternative. For a touch of crunch, add toasted pecans or pumpkin seeds. Maple syrup can replace honey, and apple cider vinegar can be swapped with lemon juice or white wine vinegar. This salad can be served warm or cold and holds well for meal prep.