Sweet Potato Salad with Honey Dijon Dressing and Cranberries Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Cool Sweet Potatoes: Remove from oven and allow the roasted sweet potatoes to cool to room temperature, which helps prevent wilting the greens later.
- 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.
- 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.
- 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.
- 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
