Roasted Sweet Potato Salad is made with caramelized sweet potatoes, red onion, feta cheese, and dried cranberries, all tossed in a simple honey-Dijon dressing. It’s an easy fall side dish that works beautifully for Thanksgiving and throughout the season.
Easy Fall Side Dish
I like this salad because it has the colors and flavors that feel right for the season. It also keeps well, so it’s easy to make earlier in the day and serve when you’re ready.
For Thanksgiving, this salad brings a burst of color and just enough contrast to the usual holiday lineup. The roasted sweet potatoes and tart cranberries make it as pretty as it is tasty, blending into the meal with an easy, cozy charm.
Ingredients for Roasted Sweet Potato Salad
Here’s what you’ll need. Exact measurements are listed in the recipe card below.
- Sweet Potatoes – Choose bright orange ones with smooth skin; they roast beautifully and turn tender with lightly crisp edges.
- Red Onion – Thinly sliced for mild flavor.
- Olive Oil, Salt, and Pepper – A simple base for roasting and seasoning that lets the natural sweetness of the vegetables shine.
- Apple Cider Vinegar – A splash of acidity to balance the dressing. White wine vinegar works, too,
- Dijon Mustard and Honey – The secret ingredient combo to a smooth dressing that’s both sweet and savory.
- Cumin and Smoked Paprika – Just a little of each adds depth and warmth to the whole dish.
- Dried Cranberries – Their tart sweetness pairs beautifully with the roasted potatoes.
- Feta Cheese – A bit of salt and creaminess to finish it all off. Goat cheese would be lovely here too.
- Parsley – A little sprinkle of freshness to finish the salad.
How to Make Roasted Sweet Potato Salad
STEP ONE: Prep. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
STEP TWO: Roast the Potatoes and Onion.
In a large bowl, combine sweet potatoes and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread in a single layer on the baking sheet. Roast for 20 minutes, until fork-tender. Set aside to cool slightly.
STEP THREE: Make the Dressing.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, cumin, and smoked paprika until smooth.
STEP FOUR: Combine.
Transfer the roasted potatoes and onion to a large bowl. Drizzle with dressing and gently toss to coat. Add the cranberries, feta, and parsley. Give everything a light stir, then serve warm or room temperature.
Make It Vegan 🌱
For a plant-based dish, replace the honey with maple syrup, and use dairy-free feta, or skip the cheese.
Storage
- Store leftovers in an airtight container in the refrigerator for up to two days.
More Recipes You’ll Love!
- Pesto Sweet Potatoes
- Roasted Sweet Potato Hash
- Chipotle Mashed Sweet Potatoes
- Roasted Pecan Sweet Potatoes
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Roasted Sweet Potato Salad Recipe
Ingredients
For the Vegetables:
- 2 pounds sweet potatoes peeled and cubed
- 1/4 cup red onion thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon creamy Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
For the Salad:
- 1/2 cup dried cranberries
- 1/2 cup feta cheese crumbled
- 1/4 cup parsley chopped
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine sweet potatoes and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread in a single layer on the baking sheet. Roast for 20 minutes, until fork-tender. Set aside to cool slightly.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, cumin, and smoked paprika until smooth.
- Transfer the roasted potatoes and onion to a large bowl. Drizzle with dressing and gently toss to coat. Add the cranberries, feta, and parsley. Give everything a light stir, then serve warm or room temperature.
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