Sweet Potato Salad

This Sweet Potato Salad combines roasted sweet potatoes, dried cranberries, fresh spinach, and crumbled feta in a bright honey Dijon dressing. It’s the salad I get asked to bring to every potluck and holiday gathering — and it disappears first every time.

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Every Thanksgiving and holiday gathering I make a double batch of this and it is always the first thing gone. The sweet and tangy dressing paired with the roasted sweet potatoes just feels like fall in every bite. As our family has been eating more vegetables this one has earned a permanent spot on our holiday table and throughout the year.

Serve It Your Way

This salad works no matter how your schedule shakes out. Serve it warm right after tossing for a cozy side dish, let it sit at room temperature for a couple hours before a potluck with zero stress, or make it a day ahead and serve it cold straight from the fridge — the flavors actually get better overnight. There’s no wrong way to serve this one.

Why You’ll Love This Recipe!

• Just $0.96 per serving — $5.75 total for 6 servings
• Delicious served warm, at room temperature, or cold
• The honey Dijon dressing is bright tangy and perfectly balanced with the sweetness of the potatoes
• Roasting the sweet potatoes first gives them crispy edges and a deeper caramelized flavor

If you love easy salad recipes like this one you will also love our Carrot Salad, Creamy Cucumber Salad, Red Potato Salad, Creamy Loaded Baked Potato Salad and Broccoli Salad Recipe. They are all budget-friendly, make-ahead friendly, and perfect for potlucks, cookouts, and easy side dishes all year long.

Ingredients

• Sweet potatoes — peel and dice into small even pieces so they roast quickly and caramelize at the same rate. About 3 large potatoes or 2 pounds total
• Olive oil — coats the sweet potatoes and helps them caramelize in the oven
• Red onion — adds a sharp bite that balances the sweetness of the potatoes and cranberries. Let it sit in the dressing for a few minutes to mellow the flavor
• Dried cranberries — adds sweetness and a chewy texture that works beautifully with the roasted potatoes
• Fresh spinach — roughly chopped and added after the potatoes cool slightly so it wilts just enough without turning soggy
• Feta cheese — crumbled over the top for a salty creamy contrast. Goat cheese works as a substitute
• Apple cider vinegar — the tangy base of the dressing. No apple cider vinegar on hand? Fresh lemon juice or white wine vinegar both work well. White vinegar is a fine substitute too, just start with a little less since it’s sharper.
• Dijon mustard — adds depth and helps emulsify the dressing so it coats every piece of potato evenly
• Fresh lemon juice — adds brightness and freshness to the dressing
• Honey — balances the acidity of the vinegar and lemon. Add an extra teaspoon if the dressing tastes too tangy

How to Make Sweet Potato Salad

Step 1 – Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.

Step 2 – Spread 3 large sweet potatoes, peeled and cube into small pieces, into a single layer on the prepared baking sheet. Top with oil and salt and pepper, then toss. Bake until sweet potatoes are tender. Cool potatoes for about 10-20 minutes. Place in a bowl.

Step 3 – In a small bowl, whisk together 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon salt, and ½ teaspoon black pepper until combined.

Step 4 – Add ½ chopped red onion, ½ cup dried cranberries, ½ cup roughly chopped fresh spinach, and ½ cup crumbled tangy feta cheese to the bowl with the sweet potatoes.

Step 5 – Pour the dressing over the salad and gently toss until evenly coated. Let the salad sit for 15–20 minutes to absorb the dressing. Serve warm or at room temperature. Enjoy!

Tips for Success

• Dice the sweet potatoes small and evenly. Smaller uniform pieces roast faster and caramelize better. Large uneven chunks cook unevenly and some will be underdone while others are overdone
• Stir halfway through baking. This gives you evenly browned pieces on all sides instead of just the bottom
• Let the potatoes cool before adding spinach and feta. Adding them to hot potatoes wilts the spinach too much and melts the feta into the dressing. 10–15 minutes of cooling is all you need
• Taste the dressing before adding it. Every lemon and every batch of vinegar varies slightly in acidity. Taste it first and whisk in an extra teaspoon of honey if it is too tangy
• Let it sit before serving. The 15–20 minute rest after dressing is not optional. This is when the sweet potatoes absorb the dressing and the flavors come together completely

Variations and Substitutions

• Swap dried cranberries for raisins, dried cherries, pomegranate seeds or chopped dried apricots
• Use goat cheese instead of feta for a creamier milder flavor
• Add chopped pecans or walnuts for extra crunch and richness
• Swap spinach for arugula for a peppery bite or kale for a heartier green
• Add a pinch of cinnamon or smoked paprika to the sweet potatoes before roasting for extra warmth
• Make it vegan — skip the feta or use a dairy-free alternative and swap honey for maple syrup in the dressing
• Turn it into a full meal by adding a drained 15-ounce can of chickpeas or black beans along with the other mix-ins — it turns this side dish into a filling lunch bowl for just a few cents more per serving.

Serving Recommendations

• Grilled Chicken — the most versatile pairing that lets the bright flavors of the salad shine
• Fried Pork Chops — a hearty protein that pairs beautifully with the sweet tangy dressing
• Simple Green Salad — serve both alongside a protein for a full spread at any gathering
• Holiday Turkey and Ham – this makes a delicious side to serve with your holiday meal

Storage and Freezer Instructions

Refrigerator

• Store in an airtight container for up to 3–4 days. The flavors develop even more overnight

Freezer

• This salad does not freeze well. The sweet potatoes become watery and the spinach wilts completely when thawed. Make only what you plan to eat within 4 days

Reheating

• Serve cold straight from the refrigerator or let sit at room temperature for 15 minutes before serving. This salad is best served cold or at room temperature not reheated

FAQs

This Sweet Potato Salad fresh, colorful, and always a crowd favorite. If you make it leave a star rating and a comment below. I love hearing whether your family served it warm or cold and what toppings they added!

More Easy Salad Recipes

Broccoli Salad Recipe

Tomato Mozzarella Salad

Broccoli Cranberry Salad

Copycat Olive Garden Salad Recipe

Review Pin Print

Sweet Potato Salad

5 from 6 votes

Estimated Cost: Cost: $5.75, $0.96 per Serving

This Sweet Potato Salad is roasted sweet potatoes tossed with cranberries, fresh spinach, feta, and a bright honey Dijon dressing — just $0.96 a serving and ready in under an hour.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cool and Let Sit: 25 minutes mins

Total Time 1 hour hr

Servings 6

Cuisine American

Course Side Dish

Calories 201

Author Carrie Barnard

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Ingredients

1x2x3x

• ▢ 3 large sweet potatoes approximately 2 pounds, peeled and diced into small pieces
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ red onion chopped
• ▢ ½ cup dried cranberries
• ▢ ½ cup fresh spinach roughly chopped
• ▢ ½ cup crumbled feta cheese

For the Dressing:

• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 tablespoon Dijon mustard
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper

See how we calculate recipe costs.

Instructions

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
• Spread 3 large sweet potatoes, peeled and diced into small pieces, into a single layer on the prepared baking sheet.
• Drizzle the sweet potatoes with 1 tablespoon olive oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Toss until evenly coated.
• Bake for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
• Let the sweet potatoes cool for 10–20 minutes, then transfer them to a large mixing bowl.
• In a small bowl, whisk together 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon salt, and ½ teaspoon black pepper until combined.
• Add ½ chopped red onion, ½ cup dried cranberries, ½ cup roughly chopped fresh spinach, and ½ cup crumbled feta cheese to the bowl with the sweet potatoes.
• Pour the dressing over the salad and gently toss until evenly coated.
• Let the salad sit for 15–20 minutes to absorb the dressing.
• Serve warm or at room temperature. Enjoy!

Recipe Notes

Stir the sweet potatoes halfway through baking for even browning and crisp edges.

Let the sweet potatoes cool slightly before adding the spinach and feta so the spinach does not wilt too much and the feta keeps its texture.

Taste the dressing before adding it to the salad. If it tastes too tangy, whisk in an extra teaspoon of honey to balance the acidity.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Nutrition Facts

Calories 201kcal, Carbohydrates 36g, Protein 4g, Fat 5g, Saturated Fat 2g, Polyunsaturated Fat 0.4g, Monounsaturated Fat 2g, Cholesterol 11mg, Sodium 1011mg, Potassium 440mg, Fiber 4g, Sugar 16g, Vitamin A 16323IU, Vitamin C 6mg, Calcium 105mg, Iron 1mg

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