Sweet Potato Salad with Honey Mustard Dressing and Cranberries Recipe

Introduction

This Sweet Potato Salad is a vibrant and nutritious dish perfect for any meal. Roasted sweet potatoes combine with fresh greens, tangy feta, and a honey mustard dressing for a delightful blend of flavors and textures.

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 slightly smaller. Toss the cubes with 3 tablespoons of extra virgin olive oil to coat evenly.
3. Step 3: Spread the sweet potatoes in a single, even layer on the prepared baking sheet. Season with 1½ teaspoons sea salt and ½ teaspoon black pepper, tossing once more to distribute.
4. Step 4: Bake for 25 to 35 minutes, flipping the cubes after 15 minutes and then every 10 minutes after that until they are fork tender. For crispier edges, broil for a few minutes at the end of baking.
5. Step 5: Remove the sweet potatoes from the oven and allow them to cool to room temperature before assembling the salad.
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 until fully combined. Alternatively, shake ingredients in a jar with a lid.
7. Step 7: Place the baby spinach and arugula blend in a large serving bowl. Drizzle the honey mustard dressing over the greens and toss gently to coat.
8. Step 8: Add the cooled sweet potatoes, ¼ cup dried cranberries, ¼ cup pumpkin seeds, ½ cup feta cheese, and ¼ cup thinly sliced red onion to the bowl. Toss gently to combine all ingredients.
9. Step 9: Garnish with additional dried cranberries or pumpkin seeds if desired. Serve immediately and enjoy.

Tips & Variations

• Use store-bought pre-cubed sweet potatoes to save prep time without sacrificing flavor.
• For a vegan version, substitute feta with a plant-based cheese or omit it altogether.
• Adding toasted nuts like pecans or walnuts can add extra crunch and richness.
• Adjust the honey in the dressing to your preferred sweetness, adding up to 3 tablespoons if you like it sweeter.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the greens from wilting. Reheat the sweet potatoes gently before mixing if you prefer a warm salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can roast the sweet potatoes and prepare the dressing in advance. Assemble the salad just before serving to keep the greens fresh.

Can I substitute the greens?

Absolutely. Any fresh greens like kale, romaine, or mixed baby greens work well in this salad.

Sweet Potato Salad with Honey Mustard Dressing and Cranberries Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

This vibrant and nutritious Sweet Potato Salad combines roasted sweet potatoes with a tangy honey mustard dressing, fresh baby greens, dried cranberries, pumpkin seeds, and feta cheese for a delightful balance of flavors and textures. Perfect as a hearty side dish or a light meal, it’s easy to prepare and brings colorful goodness to your table.

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

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 pounds sweet potato, peeled and 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 and line a large baking sheet with parchment paper or aluminum foil. Peel and cut the sweet potatoes into small cubes about ½ inch or smaller. Toss them with 3 tablespoons of extra virgin olive oil to coat evenly, then spread the cubes into a single layer on the prepared baking sheet. Season with 1½ teaspoons sea salt and ½ teaspoon black pepper, toss gently to distribute seasoning. Bake for 25 to 35 minutes, flipping the sweet potatoes once after 15 minutes and then every 10 minutes after, until fork tender. For extra crispiness, you can broil them for a few minutes after baking. Remove and let cool to room temperature.
2. Prepare Honey Mustard Dressing: In a small bowl or glass jar with a lid, whisk or shake 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 until fully combined. Set aside.
3. Assemble the Salad: Place the baby spinach and arugula blend in a large serving bowl. Drizzle the prepared honey mustard dressing over the greens and toss gently to coat them lightly. Add the cooled roasted sweet potatoes, ¼ cup dried cranberries, ¼ cup pumpkin seeds, ½ cup feta cheese, and ¼ cup thinly sliced red onions to the bowl. Toss gently again to combine all ingredients evenly. Garnish with additional dried cranberries if desired and serve immediately for the best flavors and texture.

Notes

• You can use store-bought pre-cut sweet potato cubes to save prep time.
• If you prefer sweeter dressing, increase honey up to 3 tablespoons.
• For crispier sweet potatoes, broiling for a few minutes after baking enhances texture.
• Feel free to substitute baby greens with your favorite salad greens or add nuts for extra crunch.
• This salad is best served fresh but leftovers can be refrigerated and consumed within 2 days.

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