Sweet Potato Salad with Honey Mustard Dressing, Cranberries, and Feta Recipe
A vibrant and nutritious Sweet Potato Salad featuring roasted sweet potatoes, a tangy honey mustard dressing, and a mix of fresh greens, dried cranberries, pumpkin seeds, and creamy feta cheese. Perfect as a light lunch or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 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
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
- 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 the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil. Peel sweet potatoes and cut into small ½ inch or smaller cubes. Toss them with 3 tablespoons of extra virgin olive oil until coated and spread in a single even layer on the prepared baking sheet. Season with 1½ teaspoons sea salt and ½ teaspoon black pepper, toss to evenly coat.
- Bake Sweet Potatoes: Bake the sweet potatoes for 25 to 35 minutes, flipping after 15 minutes and then every 10 minutes thereafter, until fork tender. For a crispier texture, broil for a few minutes after baking. Remove from oven and let cool to room temperature.
- Prepare Honey Mustard Dressing: In a small bowl or a 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 Salad: Place the baby spinach and baby arugula blend into a large serving bowl. Drizzle the prepared dressing over the greens and toss gently until lightly coated.
- Add Remaining Ingredients: Add the cooled roasted sweet potatoes, ¼ cup dried cranberries, ¼ cup pumpkin seeds, ½ cup feta cheese, and ¼ cup thinly sliced red onion to the bowl. Toss gently to combine all ingredients evenly.
- Serve: Garnish with additional dried cranberries if desired and serve immediately for best freshness and flavor.
Notes
- You can use store bought pre-cubed sweet potatoes for convenience.
- For crispier sweet potatoes, use the broil setting for a couple of minutes after baking.
- If you prefer a sweeter dressing, increase honey up to 3 tablespoons.
- This salad is best served fresh but can be refrigerated for up to 1 day; dress before serving to avoid sogginess.
Keywords: sweet potato salad, roasted sweet potatoes, honey mustard dressing, healthy salad, vegetarian salad, fall salad, easy side dish
