Name: Sweet Potato Salad with Honey Mustard Dressing, Cranberries, and Feta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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)

Ingredients

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

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

Step 1: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil and set aside.

Step 2: Peel the sweet potatoes and cut them into small cubes about ½ inch or smaller. Toss the cubes with 3 tablespoons of extra virgin olive oil until evenly coated, then spread them in a single layer on the prepared baking sheet.

Step 3: Sprinkle the sweet potatoes with 1½ teaspoons sea salt and ½ teaspoon black pepper, tossing gently to season evenly. Bake for 25 to 35 minutes, flipping after 15 minutes and then every 10 minutes until fork tender. For crispier edges, broil for a few minutes at the end of baking.

Step 4: Remove the sweet potatoes from the oven and allow them to cool to room temperature before assembling the salad.

Step 5: In a small bowl, whisk together the Dijon mustard, 2 tablespoons extra virgin olive oil, apple cider vinegar, honey, minced garlic, and ¼ teaspoon each of sea salt and freshly ground black pepper until fully combined. Set aside.

Step 6: In a large serving bowl, place the baby spinach and arugula blend. Drizzle on the prepared dressing and toss to lightly coat the greens.

Step 7: Add the cooled sweet potatoes, dried cranberries, pumpkin seeds, feta cheese, and thinly sliced red onion to the greens. Toss gently to combine all ingredients.

Step 8: Serve immediately, garnished with additional dried cranberries or pumpkin seeds if desired. Enjoy!

Tips & Variations

For extra flavor, sprinkle the sweet potatoes with smoked paprika or cinnamon before roasting.

Substitute kale or mixed greens if you prefer a different salad base.

Add toasted nuts like pecans or walnuts for an additional crunch.

You can replace feta with goat cheese for a creamier texture.

If you like a tangier dressing, increase the apple cider vinegar or add a splash of lemon juice.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the roasted sweet potatoes and dressing in advance. Store them separately and combine with fresh greens just before serving to keep everything crisp and fresh.

Can I use fresh sweet potatoes instead of pre-cut cubes?

Absolutely! Just peel and cut the sweet potatoes into small, evenly sized cubes to ensure they roast evenly. Pre-cut cubes are a convenient option if short on time.