Go Back
sweet potato salad featured

Savory Sweet Potato Salad with Cranberries and Feta

A perfect balance of sweet and savory, this roasted sweet potato salad with cranberries, feta, and apple cider vinegar dressing makes a delicious holiday side dish or everyday meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Potato & Starchy Salads
Cuisine: American
Calories: 309
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • to taste Kosher salt
  • to taste 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
  • 1/2 cup crumbled feta
  • 1/4 cup freshly chopped parsley

Equipment

  • Large baking sheet
  • Mixing bowls
  • Whisk
  • Large serving bowl

Method
 

  1. 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.
  2. Bake until tender, about 20 minutes. Cool for 10 minutes, then transfer to a large bowl.
  3. 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.
  4. 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.