Sweet Potato Salad with Honey Dijon Dressing and Cranberries Recipe

Introduction

This sweet potato salad is a vibrant and delicious mix of roasted sweet potatoes, fresh greens, and a tangy honey mustard dressing. It’s perfect as a hearty side dish or a light main course that combines sweet, savory, and crunchy textures in every bite.

Ingredients

• 2 pounds sweet potato (peeled, cut into small ½ inch or smaller cubes; can use store-bought sweet potato cubes)
• 3 tablespoons extra virgin olive oil
• 1½ teaspoons sea salt
• ½ teaspoon black pepper
• 2 tablespoons Dijon mustard (or yellow mustard)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey (can use up to 3 tablespoons)
• 1 teaspoon minced garlic
• ¼ teaspoon sea salt (to taste)
• ¼ teaspoon freshly ground black pepper (to taste)
• 5 ounces baby spinach and baby arugula blend (or any greens you prefer)
• ¼ cup dried cranberries (plus more for garnish)
• ¼ cup pumpkin seeds (pepitas)
• ½ cup feta cheese
• ¼ cup red onion (thinly sliced)

Instructions

1. Step 1: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil and set aside.
2. Step 2: Peel the sweet potatoes and cut them into small cubes about ½ inch or smaller. Alternatively, use store-bought pre-cubed sweet potatoes.
3. Step 3: Toss the sweet potato cubes with 3 tablespoons of extra virgin olive oil until evenly coated. Spread them out in a single layer on the prepared baking sheet.
4. Step 4: Season with 1½ teaspoons sea salt and ½ teaspoon black pepper. Toss once more to distribute the seasoning evenly. Bake for 25 to 35 minutes, flipping the sweet potatoes after 15 minutes and then every 10 minutes, until they are fork-tender. For crispier edges, broil for a few minutes at the end.
5. Step 5: Remove from the oven and allow the sweet potatoes to cool to room temperature while you prepare the dressing.
6. Step 6: In a small bowl, whisk together 2 tablespoons Dijon mustard, 2 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoon minced garlic, ¼ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Set the dressing aside.
7. Step 7: Place the baby spinach and arugula blend in a large serving bowl. Drizzle the dressing over the greens and toss gently until lightly coated.
8. Step 8: Add the cooled sweet potatoes, dried cranberries, pumpkin seeds, feta cheese, and thinly sliced red onions to the bowl. Toss gently to combine all ingredients.
9. Step 9: Serve immediately, garnished with extra dried cranberries or pumpkin seeds if desired. Enjoy!

Tips & Variations

• For extra flavor, try roasting the sweet potatoes with a sprinkle of smoked paprika or cinnamon.
• Substitute goat cheese for feta if you prefer a creamier texture.
• If you want a vegan version, omit the honey or replace it with maple syrup, and leave out the cheese.
• Adding toasted pecans or walnuts can introduce a delightful crunch.
• Use any mixed greens you like instead of spinach and arugula.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and toss just before serving to keep the greens fresh. Reheat the sweet potatoes gently before mixing if you prefer a warm salad, or enjoy it chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potato cubes for this salad?

Yes, you can use frozen sweet potato cubes. Just be sure to thaw and pat them dry before roasting to avoid excess moisture and achieve a crispier texture.

Can I prepare this salad ahead of time?

You can prepare the roasted sweet potatoes and dressing in advance. Store them separately and assemble the salad just before serving to keep the greens fresh and crisp.

Sweet Potato Salad with Honey Dijon Dressing and Cranberries Recipe

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4.5 from 111 reviews

This vibrant Sweet Potato Salad is a delightful combination of roasted sweet potatoes, fresh greens, and a tangy honey mustard dressing. Enhanced with crunchy pumpkin seeds, sweet dried cranberries, and creamy feta cheese, this salad offers a perfect balance of flavors and textures. It’s an ideal dish for a nutritious lunch, a hearty side, or a potluck favorite.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 pounds sweet potato (peeled, cut into small ½ inch or smaller cubes; can use store bought sweet potato cubes)
• 3 tablespoons extra virgin olive oil
• 1½ teaspoons sea salt
• ½ teaspoon black pepper

Honey Mustard Dressing

• 2 tablespoons Dijon mustard (or yellow mustard)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey (can use up to 3 tablespoons)
• 1 teaspoon minced garlic
• ¼ teaspoon sea salt (to taste)
• ¼ teaspoon freshly ground black pepper (to taste)

Salad Ingredients

• 5 ounces baby spinach and baby arugula blend (or any greens you prefer)
• ¼ cup dried cranberries (plus more for garnish)
• ¼ cup pumpkin seeds (pepitas)
• ½ cup feta cheese
• ¼ cup red onion (thinly sliced)

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into small cubes about ½ inch or smaller. If desired, you may use store-bought pre-cubed sweet potatoes for convenience.
3. Toss with Oil and Seasoning: Coat the sweet potato cubes in 3 tablespoons of extra virgin olive oil, then sprinkle with 1½ teaspoons of sea salt and ½ teaspoon of black pepper. Toss everything together until evenly coated.
4. Roast in Oven: Spread the cubes in an even, single layer on the prepared baking sheet. Bake for 25 to 35 minutes, flipping the potatoes after the first 15 minutes and then every 10 minutes thereafter, until they are fork-tender and slightly crisp. For extra crispiness, you can broil them for a few minutes at the end of roasting.
5. Cool Sweet Potatoes: Remove from oven and allow the roasted sweet potatoes to cool to room temperature, which helps prevent wilting the greens later.
6. Prepare Honey Mustard Dressing: In a small bowl or a glass jar with a lid, combine 2 tablespoons Dijon mustard, 2 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoon minced garlic, and season with ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper. Whisk or shake well until fully blended. Set aside.
7. Assemble Salad: In a large serving bowl, place the baby spinach and arugula blend. Drizzle the prepared dressing over the greens and toss lightly to coat them evenly.
8. Add Remaining Ingredients: Add the cooled sweet potatoes, ¼ cup dried cranberries, ¼ cup pumpkin seeds (pepitas), ½ cup feta cheese, and ¼ cup thinly sliced red onions to the bowl. Gently toss everything together to combine all flavors and textures.
9. Serve and Garnish: Serve the salad immediately with additional dried cranberries or toppings if desired. Enjoy this fresh, colorful, and nutritious salad!

Notes

• Using pre-cubed sweet potatoes can save time, but roasting fresh potatoes gives a fresher flavor and better texture.
• If you prefer a sweeter dressing, you can increase the honey up to 3 tablespoons.
• For crunchier sweet potatoes, make sure to space them evenly on the baking sheet and avoid overcrowding.
• This salad is best enjoyed fresh but can be stored for up to 1 day in the refrigerator; add dressing just before serving if stored.
• Feel free to substitute feta cheese with a vegan alternative to make the salad vegan.

Keywords: sweet potato salad, roasted sweet potatoes, honey mustard dressing, healthy salad, vegetarian salad, fall salad