Savory Sweet Potato Salad with Cranberries and Feta
Sweet potato salad brings together the comforting warmth of roasted root vegetables with bright, tangy flavors that elevate this dish beyond ordinary potato salads. This particular recipe combines tender sweet potatoes with tart dried cranberries, creamy feta cheese, and a zesty apple cider vinegar dressing that perfectly balances the natural sweetness. It’s a versatile side dish that works beautifully for holiday gatherings like Thanksgiving or Christmas, yet remains simple enough for everyday meals.
Why You’ll Love This Recipe
Looking for a potato salad without mayo? This sweet potato salad recipe delivers all the satisfaction of a traditional potato salad but with a healthier, more flavorful approach. The combination of savory and sweet elements creates a balanced dish that pairs wonderfully with roasted meats, grilled proteins, or stands alone as a vegetarian main. The apple cider vinegar dressing adds brightness while enhancing the natural flavors of the sweet potatoes and complementary ingredients.
Ingredients for Sweet Potato Salad
What You’ll Need
- 3 large sweet potatoes (about 2 lb.), peeled and cubed
- 1 small red onion, thinly sliced into half moons
- 2 Tbsp. plus ¼ cup extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1/2 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/2 cup dried cranberries (craisins)
- 1/2 cup crumbled feta
- 1/4 cup freshly chopped parsley
How to Make Sweet Potato Salad
Roasting the Sweet Potatoes
Preheat your oven to 400°F and arrange a rack in the center position. This ensures even heat distribution for perfectly roasted sweet potatoes.
On a large baking sheet, toss the peeled and cubed sweet potatoes and sliced red onion with 2 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper, then arrange in a single layer to promote even browning.
Bake the sweet potatoes and onion until they’re tender and developing caramelized edges, about 20 minutes. The natural sugars in both the sweet potatoes and red onion will concentrate during roasting, enhancing their flavors.
Remove from the oven and allow to cool for 10 minutes before transferring to a large serving bowl. This cooling period helps the sweet potatoes firm up slightly so they maintain their shape when tossed.
Making the Dressing
While the sweet potatoes are cooling, prepare your dressing. In a small bowl or medium liquid measuring cup, whisk together the apple cider vinegar, Dijon mustard, honey, cumin, and paprika until well combined.
Gradually pour in the remaining ¼ cup olive oil while whisking constantly until the mixture is emulsified. This technique creates a smooth, cohesive dressing that won’t separate. Season with salt and pepper to taste.
Assembling the Salad
Pour the prepared dressing over the roasted sweet potatoes and onions, then add dried cranberries, crumbled feta, and freshly chopped parsley.
Gently toss all ingredients together until evenly coated with the dressing. Take care not to overmix, which could break apart the tender sweet potato cubes.
Serve your sweet potato salad warm or at room temperature for the best flavor experience.
Tips & Variations for the Perfect Sweet Potato Salad
Recipe Adaptations
- White sweet potatoes can be substituted for orange varieties for a milder, slightly less sweet flavor profile that still maintains the lovely texture of traditional sweet potatoes.
- For a protein boost, add 1 cup of cooked quinoa or 1 can of rinsed and drained chickpeas to transform this side dish into a hearty main course.
- Substitute goat cheese for feta if you prefer a creamier, tangier cheese element in your sweet potato salad.
- Add toasted pecans or walnuts for extra crunch and nutty flavor that complements the sweet potatoes beautifully.
- For a winter salad variation, incorporate diced apple or pear for additional fresh, crisp texture that works wonderfully with the roasted elements.
Preparation Tips
- Cut sweet potatoes into uniform 1-inch cubes to ensure they cook evenly and in the specified time.
- For a time-saving option, roast the sweet potatoes a day ahead, then reheat slightly before assembling with the dressing and remaining ingredients.
- If serving this as a Thanksgiving salad, prepare components in advance and assemble just before serving to maintain optimal textures.
- For a spicier version, add ¼ teaspoon of cayenne pepper to the dressing or top with thinly sliced jalapeño.
Salad Dressings That Pair Well With This Sweet Potato Salad
Alternative Dressing Options
- Tahini Dressing: Combine ¼ cup tahini, 2 tablespoons lemon juice, 1 minced garlic clove, 2 tablespoons water, and salt to taste for a creamy, nutty alternative that complements the earthiness of sweet potatoes.
- Sweet Onion Dressing: Blend ½ cup diced sweet onion with 3 tablespoons white wine vinegar, 2 tablespoons honey, ⅓ cup olive oil, and a pinch of salt for a milder, sweeter dressing option.
- Maple Balsamic Vinaigrette: Whisk together 2 tablespoons balsamic vinegar, 1 tablespoon pure maple syrup, ¼ cup olive oil, ½ teaspoon Dijon mustard, and salt and pepper for a rich, slightly sweeter dressing that enhances the natural flavors of the roasted vegetables.
- Lemon Herb Vinaigrette: Combine 3 tablespoons fresh lemon juice, ¼ cup olive oil, 1 teaspoon honey, 1 tablespoon mixed fresh herbs (such as thyme, chives, and parsley), and salt and pepper for a bright, herbaceous alternative.
What to Serve With This Salad
Perfect Pairings
- Roasted meats: This sweet potato salad makes an excellent side dish for herb-roasted turkey, juicy mayo-roasted turkey, or garlic butter grilled shrimp.
- Holiday meals: Include this colorful salad as part of your Thanksgiving spread alongside traditional stuffing, classic turkey gravy, and parker house rolls.
- Weeknight dinners: Pair with grilled lemon herb chicken or BBQ veggie kabobs for a complete and satisfying meal.
- Breakfast spread: Transform this into a breakfast salad by topping with a poached egg and serving alongside maple pecan French toast bake for a delightful brunch option.
- Vegetarian mains: Serve alongside baked mashed potatoes with parmesan or roasted Brussels sprouts for a hearty vegetarian feast.
Storage Tips for Sweet Potato Salad
Keeping It Fresh
This sweet potato salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually continue to develop as it sits, making it perfect for meal prep or preparing a day ahead for holiday gatherings.
If you’re planning to make this salad in advance, consider these storage tips:
- Store the dressing separately and toss just before serving for the best texture.
- Add the feta cheese just before serving to maintain its creamy texture and distinct flavor.
- Let refrigerated salad come to room temperature before serving to enhance the flavors.
- If the salad seems dry after refrigeration, drizzle with a little extra olive oil and apple cider vinegar to refresh.
FAQs About Sweet Potato Salad
Can I use canned sweet potatoes for this salad?
Fresh sweet potatoes are strongly recommended for this recipe as they provide the best texture and flavor when roasted. Canned sweet potatoes are often too soft and may break down when tossed with the dressing.
How can I make this sweet potato salad vegan?
To make this salad vegan, simply omit the feta cheese or replace it with a dairy-free alternative. You can also substitute maple syrup for honey in the dressing.
Can I serve this sweet potato salad cold?
Yes! While this salad is delicious served warm or at room temperature, it can absolutely be enjoyed cold from the refrigerator, making it perfect for picnics or meal prep.
What’s the difference between sweet potatoes and yams in this recipe?
In American supermarkets, what are labeled as “yams” are usually just a variety of sweet potato with orange flesh. True yams have starchier, less sweet white flesh and are less common. For this recipe, any sweet potato variety works well, including white sweet potatoes.
Sweet Potato Salad: A Versatile Crowd-Pleaser
The Perfect Addition to Your Recipe Collection
This sweet potato salad recipe bridges the gap between comfort food and nutritious eating. The natural sweetness of roasted sweet potatoes pairs perfectly with tart cranberries and savory feta, while the apple cider vinegar dressing ties everything together with bright, balanced flavor. Whether you’re serving it at a holiday gathering, bringing it to a potluck, or enjoying it as part of your weekly meal prep, this versatile dish is sure to become a favorite.
Don’t wait for a special occasion to try this recipe – it’s simple enough for weeknight dinners but impressive enough for your holiday table. The combination of flavors and textures makes it a standout dish that will have everyone asking for the recipe. Give this sweet potato salad a try and discover a new favorite way to enjoy this nutritious root vegetable!
Other Salads to Try
Savory Sweet Potato Salad with Cranberries and Feta
Ingredients
Equipment
Method
- Preheat oven to 400°F. On a large baking sheet, toss sweet potatoes and onion with 2 Tbsp. oil; season with salt and pepper. Arrange in a single layer.
- Bake until tender, about 20 minutes. Cool for 10 minutes, then transfer to a large bowl.
- Meanwhile, whisk together vinegar, mustard, honey, cumin, and paprika. Gradually pour in remaining ¼ cup oil, whisking constantly, until emulsified; season with salt and pepper.
- Add dressing, cranberries, feta, and parsley to potato mixture and toss to combine. Serve warm or at room temperature.
Notes
- For a vegan version, omit the feta or use a plant-based alternative and substitute maple syrup for honey.
- White sweet potatoes can be used for a milder flavor.
- Add toasted nuts like pecans or walnuts for extra crunch.
- This salad can be made up to 3 days ahead; store in the refrigerator and bring to room temperature before serving.
- For a main dish, add cooked quinoa or chickpeas for protein.
