Best Sweet Potato Salad
This sweet potato salad is everything you want in a hearty, crowd-pleasing dish — caramelized roasted sweet potatoes with crispy edges, crunchy toasted pecans, chewy dried cranberries, creamy crumbled feta, and a bright maple Dijon vinaigrette that ties it all together beautifully. It's naturally gluten-free, easy to make ahead, and works equally well as a festive side dish or a satisfying standalone lunch.
Equipment
- Rimmed baking sheet Large, for roasting sweet potatoes
- Parchment paper For lining the baking sheet
- Large mixing bowl For tossing the salad
- Small mixing bowl or mason jar For whisking or shaking the dressing
- Chef's knife and cutting board For peeling and dicing sweet potatoes
- Measuring spoons and cups For accurate dressing ratios
- Vegetable peeler To peel the sweet potatoes
- Small skillet For dry-toasting the pecans on the stovetop
Ingredients
- 2 lbs sweet potatoes about 900g, approximately 3 medium; peeled and cut into ¾-inch cubes
- 2 tbsp olive oil for roasting
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- salt and black pepper to taste
- ¾ cup dried cranberries about 90g
- ¾ cup pecan halves about 75g; toasted
- 3 oz crumbled feta cheese about 85g
- ¼ cup red onion about 40g; thinly sliced
- ¼ cup fresh parsley roughly chopped
For the Maple Dijon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove minced
- salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Peel the sweet potatoes and cut them into uniform ¾-inch cubes.
- Toss the sweet potato cubes with 2 tablespoons olive oil, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated, then spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway, until golden and caramelized. Cool to room temperature.
- While the sweet potatoes roast, toast the pecan halves in a small dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and slightly darker. Remove from heat and let cool.
- Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic in a small bowl or mason jar until emulsified. Season with salt and pepper to taste.
- Combine the cooled sweet potatoes, dried cranberries, toasted pecans, red onion, and parsley in a large bowl, then drizzle with most of the vinaigrette and toss gently. Fold in the crumbled feta and serve with any remaining dressing on the side.
Notes
- Cut sweet potatoes into uniform ¾-inch cubes so they roast evenly — uneven pieces result in some being mushy while others are underdone.
- Don't crowd the baking sheet. If pieces overlap, use two pans. Crowding causes steaming instead of caramelizing.
- Let the sweet potatoes cool completely before assembling — adding warm potatoes will melt the feta and wilt the fresh ingredients.
- Toast pecans fresh for the best flavor. It only takes 5 minutes and makes a noticeable difference in depth and crunch.
- Make ahead: Roast the sweet potatoes and prepare the dressing up to 2 days in advance. Store separately in the fridge and assemble on the day of serving.
- For meal prep, store the dressing, pecans, and feta separately and toss together just before eating to keep everything fresh and crisp.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad does not freeze well.
- To make it vegan, simply omit the feta or substitute with a dairy-free feta alternative.
- Goat cheese makes an excellent swap for feta — it's creamier and melts slightly into the warm potatoes for a richer result.
- Pepitas (pumpkin seeds) can replace pecans for a nut-free version that still adds a satisfying crunch.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 38gProtein: 5gFat: 16gSaturated Fat: 3.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 280mgPotassium: 480mgFiber: 5gSugar: 14gVitamin A: 260IUVitamin C: 12mgCalcium: 10mgIron: 8mg
Tried this recipe?Let us know how it was!