If you are craving a dish that bursts with vibrant colors, delightful textures, and a harmony of sweet, tangy, and salty flavors, then this Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe is about to become your new favorite. The warm, caramelized sweet potatoes paired with tart cranberries, crunchy pecans, and creamy feta create a salad that feels both nourishing and indulgent. Whether you want a comforting lunch or a stunning side for dinner, this salad is a crowd-pleaser that is as beautiful as it is delicious.
Ingredients You’ll Need
Every ingredient in this salad plays an important role in creating layers of texture and flavor, making it much more than just a simple salad. From the hearty roasted sweet potatoes providing a warming base to the zingy dressing that perfectly ties everything together, these ingredients are easy to find yet essential for that perfect balance.
- 2 large sweet potatoes, peeled and cut into 1-inch cubes: The star of the show, roasted to caramelized perfection for natural sweetness and soft bite.
- 2 tablespoons olive oil: Helps with roasting the potatoes to a crispy outside and also forms the base for the salad dressing.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness of the potatoes and cranberries.
- 1/4 teaspoon black pepper: Adds a subtle kick that rounds out the earthiness of the dish.
- 1/4 teaspoon smoked paprika (optional): Imparts a gentle smoky depth that elevates the roasted sweet potatoes.
- 4 cups mixed greens (arugula, spinach, or spring mix): Provides freshness and a peppery or mild leafy crunch as a base for the salad.
- 1/2 cup dried cranberries: Brings a juicy tartness that cuts through the richness of the feta and nuts.
- 1/4 cup pecans or walnuts, toasted: Adds a toasty crunch and earthy flavor that complements both the sweet and savory notes.
- 1/4 cup crumbled feta or goat cheese: Offers creamy, tangy bursts that elevate the salad’s flavor complexity.
- 1/4 red onion, thinly sliced: Provides a sharp, crisp bite that balances the sweetness perfectly.
- 1/4 cup olive oil (for dressing): Emulsifies the dressing and adds a fruity richness.
- 2 tablespoons apple cider vinegar: Gives a bright, vinegary tang that lifts the entire salad.
- 1 tablespoon honey or maple syrup: Adds a gentle sweetness that harmonizes with the roasted sweet potatoes and cranberries.
- 1 teaspoon Dijon mustard: Brings a subtle heat and emulsifying power to the dressing.
- Salt and pepper to taste (for dressing): Balances and enhances all the flavors in the dressing.
How to Make Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe
Step 1: Preheat the Oven
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your sweet potatoes will roast evenly and won’t stick, setting the stage for beautifully caramelized cubes that are both tender inside and crisp on the edges.
Step 2: Roast the Sweet Potatoes
In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, salt, pepper, and optional smoked paprika for that lovely smoky undertone. Spread them out evenly on the prepared baking sheet, then roast for 25 to 30 minutes. Don’t forget to turn the potatoes halfway through roasting to achieve an even caramelization that brings out their natural sweetness and soft texture.
Step 3: Prepare the Dressing
While the sweet potatoes roast, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, and a pinch of salt and pepper in a small bowl. This simple yet bright dressing beautifully balances sweet, tangy, and savory notes that will coat every ingredient in the salad.
Step 4: Assemble the Salad
In a large bowl, arrange your mixed greens first as a fresh, crisp base. Top with the roasted sweet potatoes, followed by dried cranberries, toasted pecans or walnuts, crumbled feta cheese, and thinly sliced red onion. Each addition adds its own unique texture and flavor, making this salad a harmonious mix of tastes that excite your palate.
Step 5: Toss with Dressing
Finally, drizzle the dressing over the salad and toss gently until everything is evenly coated. You can serve this salad warm right away for an inviting, cozy bite or let it cool slightly if you prefer a refreshing, chilled version that’s perfect for warmer days.
How to Serve Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe
Garnishes
To add an extra layer of appeal, garnish with a few whole pecans or walnuts for crunch, a sprinkle of crumbled feta for extra creaminess, and some fresh herbs like parsley or thyme to bring a vibrant freshness. A light drizzle of balsamic glaze can add a touch of elegance and depth to the flavor.
Side Dishes
This salad pairs beautifully with protein-rich dishes such as grilled chicken, seared salmon, or roasted turkey, making it a perfect side for a wholesome dinner. Alternatively, serve it alongside warm crusty bread or stuffed mushrooms for a vegetarian-friendly meal that satisfies all cravings.
Creative Ways to Present
Consider serving this salad layered in clear glass bowls or jars to showcase its vivid colors. For gatherings, arrange it on a large platter with the ingredients artistically scattered for a rustic, inviting look. You can also stuff it into pita pockets or wraps for a fun, portable lunch option.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the textures crisp, it’s best to keep the dressing separate and add it just before serving to prevent the greens from wilting.
Freezing
This salad is best enjoyed fresh as freezing roasted sweet potatoes with greens and dressing can alter the texture and freshness. However, you can freeze the roasted sweet potatoes separately for up to 2 months and then assemble the salad fresh when ready.
Reheating
If you want to warm up the leftovers, gently reheat just the roasted sweet potatoes in the oven or microwave. Add them back to fresh greens and then toss with dressing before serving to restore that delicious contrast of warm and fresh flavors.
FAQs
Can I substitute other nuts for pecans?
Absolutely! Walnuts are a fantastic substitute as they offer a similar texture and flavor. You can also experiment with almonds or pistachios, which will add their own unique crunch and taste to the salad.
Is this salad suitable for vegans?
To make this salad vegan, simply omit the feta cheese or replace it with a plant-based cheese option. The rest of the ingredients are naturally vegan-friendly, making this a versatile dish for different dietary preferences.
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart and firm, so if you prefer using them, consider lightly sautéing or roasting them with a bit of sugar to mellow their tartness. Dried cranberries are preferred for their chewy texture and subtle sweetness that balances the salad nicely.
How can I make this salad gluten-free?
This entire salad is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Just ensure the mustard and any packaged nuts do not have added gluten-containing flavorings or coatings.
Is it okay to prepare this salad a day in advance?
Yes, but keep the roasted sweet potatoes and dressing separate from the greens and other ingredients to prevent wilting. Assemble and toss everything together just before serving for the best texture and flavor.
Final Thoughts
If you want a salad that feels like a warm hug on a plate, the Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe is an absolute must-try. It’s a wonderful harmony of sweet, savory, crunchy, and creamy elements that I guarantee will brighten up your mealtime. So grab those simple ingredients and treat yourself to a dish that’s as nourishing as it is unforgettable.
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Roasted Sweet Potato Salad with Cranberries, Pecans, and Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Sweet Potato Salad is a vibrant and hearty dish perfect for a nutritious lunch or light dinner. Tender, caramelized sweet potato cubes combine with fresh mixed greens, dried cranberries, toasted nuts, and creamy feta, all tossed in a tangy, sweet apple cider vinaigrette. Its warm, earthy flavors and varied textures make it a delightful and satisfying salad.
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Salad Base
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup dried cranberries
- 1/4 cup pecans or walnuts, toasted
- 1/4 cup crumbled feta or goat cheese
- 1/4 red onion, thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roast the Sweet Potatoes: Toss the sweet potato cubes with olive oil, salt, pepper, and smoked paprika if you choose to use it. Spread the sweet potatoes evenly on the baking sheet and roast for 25-30 minutes, turning them halfway through cooking to ensure they caramelize evenly and become tender.
- Prepare the Dressing: While the sweet potatoes roast, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, and a pinch of salt and pepper in a small bowl until the dressing is smooth and well combined.
- Assemble the Salad: In a large salad bowl, add the mixed greens as the base. Top with the warm roasted sweet potatoes, dried cranberries, toasted pecans or walnuts, crumbled feta or goat cheese, and thinly sliced red onion.
- Toss with Dressing: Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly without bruising the greens.
- Serve: Serve the salad immediately to enjoy it warm, or allow it to cool slightly for a delicious, refreshing variation.
Notes
- For a vegan option, substitute honey with maple syrup and use a plant-based cheese or omit the cheese.
- To toast nuts, place them in a dry skillet over medium heat, stirring frequently until fragrant and golden, about 4-5 minutes.
- You can prepare the dressing ahead of time and refrigerate it; just whisk again before tossing with salad.
- This salad is best served the day it’s made to maintain the texture of the greens and sweetness of the roasted sweet potatoes.
- Feel free to add protein such as grilled chicken or chickpeas for a more filling meal.
