Sweet Potato Salad with Honey Mustard Dressing and Cranberries Recipe
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.
- 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
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
- 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.
- 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.
- 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
