Dessert

Sweet Potato Salad with Cranberries, Feta, and Honey-Dijon Vinaigrette Recipe

ByAiden Wells February 22, 2026February 22, 2026

Introduction

This sweet potato salad is a delightful blend of tender roasted sweet potatoes, tangy red onion, and a zesty homemade dressing. It’s a perfect side dish that balances sweet, savory, and bright flavors, ideal for any season.

A white bowl is filled with three main layers: the base consists of small, bright orange cubes of roasted sweet potatoes, mixed with thin slices of soft, translucent purple onions; scattered among them are dark red dried cranberries adding contrast; the top layer is dotted with small, uneven chunks of white goat cheese and fresh green parsley leaves spread evenly across the dish, creating a colorful and textured mix; a silver spoon is partially visible in the bowl on the right side; the bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
Kosher salt
Freshly ground black pepper
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
½ tsp. ground cumin
¼ tsp. ground paprika
½ cup dried cranberries
½ cup crumbled feta
¼ cup freshly chopped parsley

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). On a large baking sheet, toss the sweet potatoes and red onion with 2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper. Spread the mixture in a single layer.
Step 2: Bake the sweet potatoes and onion until tender, about 20 minutes. Remove from the oven and let cool for 10 minutes, then transfer them to a large bowl.
Step 3: Meanwhile, whisk together apple cider vinegar, Dijon mustard, honey, ground cumin, and ground paprika in a small bowl or liquid measuring cup. Gradually whisk in the remaining ¼ cup of olive oil until the dressing is emulsified. Season with salt and pepper to taste.
Step 4: Add the dressing, dried cranberries, crumbled feta, and chopped parsley to the roasted sweet potatoes and onions. Toss gently to combine.
Step 5: Serve the salad warm or at room temperature.

Tips & Variations

For extra crunch, consider adding toasted pecans or walnuts to the salad.
Replace feta with goat cheese for a creamier texture and tangy flavor.
If you prefer a spicier kick, add a pinch of cayenne pepper to the dressing.
This salad can be made in advance; just toss the nuts and herbs in right before serving for the best texture.

Storage

Store leftover sweet potato salad in an airtight container in the refrigerator for up to 3 days. It is best served at room temperature or gently warmed. If the salad becomes too dry after resting, stir in a little extra olive oil before serving.

How to Serve

A large white bowl filled with a colorful sweet potato salad, showing one main layer of small, cubed orange sweet potatoes mixed with thin slices of light purple onions and scattered dark red dried cranberries. There are small chunks of white cheese sprinkled evenly on top, along with fresh green parsley leaves spread out over the salad. A silver spoon rests inside the bowl on the right side. Near the bowl, there is a small wooden bowl containing more fresh green parsley leaves, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used, but sweet potatoes bring a natural sweetness and softer texture that complements the salad’s flavors well.

Is this salad suitable for meal prep?

Absolutely! The flavors develop nicely after a few hours. Keep the salad chilled and bring it to room temperature or warm slightly before serving for the best taste.