Sweet Potato Cranberry & Feta Salad with Maple Dressing is one of those recipes that makes your lunch or dinner feel special without requiring hours in the kitchen. Honestly, the first time I tossed this salad together, I was amazed at how the sweet, tangy, and salty flavors danced in every bite. The roasted sweet potatoes bring a velvety richness, while the cranberries add a burst of tartness, and the feta wraps everything up with that creamy, slightly briny finish. And the maple dressing? It’s the magic touch that ties it all together, making every forkful irresistible.
I promise, once you try this, it’ll become a staple in your weekly rotation. It’s colorful, nourishing, and surprisingly simple to make. Plus, it’s a crowd-pleaser—perfect for family meals or even impressing guests. Let’s dive into how you can whip this up in under an hour, step by step. Don’t forget, you can also subscribe to receive this Sweet Potato Cranberry & Feta Salad with Maple Dressing recipe straight to your inbox for easy reference later!
Why You’ll Love This Sweet Potato Cranberry & Feta Salad with Maple Dressing
A Rainbow of Flavors and Textures
There’s something magical about a salad that balances sweet, salty, and tart in every bite. The roasted sweet potatoes caramelize slightly in the oven, giving a warm sweetness that pairs perfectly with the juicy tang of dried cranberries. Then there’s the feta—crumbly, creamy, and full of flavor. Add pumpkin seeds or walnuts for a little crunch, and suddenly you have a salad that isn’t just nutritious, it’s a textural delight.
Benefits That Make It More Than Just Delicious
Aside from tasting phenomenal, this salad packs some serious health benefits. Sweet potatoes are loaded with beta-carotene and fiber, which helps keep you full longer. Cranberries offer antioxidants that support heart health, while the feta provides calcium and protein. The olive oil in the dressing brings healthy fats to the table, making this a salad that energizes your day without feeling heavy. Honestly, it’s a recipe that gives your body what it craves and your taste buds a little celebration.
Ingredients You’ll Need
Here’s a clear, easy-to-follow breakdown of everything you need to make this salad shine:
| Ingredient | Amount |
|---|---|
| Sweet potatoes, peeled and cubed | 2 medium |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Mixed salad greens | 4 cups |
| Dried cranberries | 1/2 cup |
| Feta cheese, crumbled | 100 g |
| Pumpkin seeds or walnuts (optional) | 1/4 cup |
Maple Dressing
| Ingredient | Amount |
|---|---|
| Olive oil | 3 tablespoons |
| Maple syrup | 1 tablespoon |
| Apple cider vinegar | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Salt & pepper | To taste |
Pro Tip: If you want to experiment, try adding roasted chickpeas or some sliced avocado for extra creaminess.
Tools You’ll Need
You don’t need a fancy kitchen to make this Sweet Potato Cranberry & Feta Salad with Maple Dressing recipe. Here’s what I usually grab:
- Baking sheet for roasting sweet potatoes
- Large mixing bowl for tossing the salad
- Small bowl for whisking the dressing
- Whisk or fork for emulsifying the dressing
- Knife and cutting board
Honestly, that’s it. Super simple, right?
Step-by-Step Instructions
Roasting the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Toss cubed sweet potatoes with olive oil, salt, and pepper.
- Spread them evenly on a baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until they are tender and lightly caramelized.
Here’s the thing—I always sneak a bite while they’re still warm. The caramelization is unbeatable!
Assembling the Salad
- In a large bowl, combine mixed greens, roasted sweet potatoes, dried cranberries, feta, and optional pumpkin seeds or walnuts.
- In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until fully emulsified.
- Drizzle the dressing over the salad and toss gently.
And that’s it. You’ve got a colorful, nourishing salad ready to serve.
Serving Suggestions
This salad is versatile. You can serve it as:
- A standalone lunch with crusty bread
- A side dish alongside grilled chicken or fish
- A potluck favorite—it travels well and looks stunning on a platter
Honestly, the first time I served it at a family gathering, it disappeared in minutes. The colors alone make people curious before they even taste it!
Tips for Making the Perfect Salad
- Don’t overcook the sweet potatoes—they should be tender but still hold their shape.
- Make the dressing ahead—it actually tastes better if it sits for 10–15 minutes.
- Mix just before serving to keep greens fresh and crisp.
- Customize the nuts—pumpkin seeds are great for crunch, but walnuts or pecans work beautifully too.
And yes, I’ve learned this the hard way: tossing everything too early makes the greens soggy. Lesson learned!
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 2 days.
- Store dressing separately if you want to maintain crispness.
- Reheat sweet potatoes slightly before serving if you like a warm contrast.
This salad is best enjoyed fresh, but even the next day, it’s still delicious—just not quite as crisp.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
| Fat | 16 g |
| Sugar | 10 g |
It’s a light yet satisfying option for anyone looking to eat well without sacrificing flavor.
Frequently Asked Questions (FAQ)
1. Can I use fresh cranberries instead of dried?
You can, but they’re very tart raw. Consider lightly sautéing them with a bit of maple syrup to mellow the flavor.
2. Can I make this salad vegan?
Absolutely! Swap feta for a plant-based cheese or toasted nuts for creaminess.
3. Can I roast the sweet potatoes in advance?
Yes, roast and store them in the fridge. Reheat slightly before assembling the salad.
4. Is maple syrup the only sweetener for the dressing?
Not at all! Honey or agave syrup works well too. Just adjust to taste.
Conclusion
Sweet Potato Cranberry & Feta Salad with Maple Dressing is proof that healthy eating doesn’t have to be boring. It’s vibrant, flavorful, and satisfying—a perfect combination of sweet, savory, and tangy with a touch of crunch. The best part? You can whip it up in under 40 minutes, making it ideal for busy weeknights or effortless entertaining.
If you loved this salad, you might also enjoy:
- Rosemary-Roasted Sweet Potatoes with Creamy Feta
- Sweet Potato Flatbread with Sage & Caramelized Onions
- Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Don’t forget to leave a review, snap a photo, and share it on Pinterest! I love seeing how you make this salad your own.
Print
Sweet Potato Cranberry & Feta Salad: 7 Easy Ways to Wow
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Sweet Potato, Cranberry & Feta Salad with Maple Dressing is vibrant, flavorful, and incredibly easy to make. Roasted sweet potatoes add natural sweetness, dried cranberries bring a tart pop, and creamy feta balances it all. Tossed in a luscious maple dressing, this salad is perfect for a healthy lunch, light dinner, or stunning side dish for family gatherings. It’s colorful, nourishing, and ready in under 40 minutes—trust me, everyone will ask for seconds!
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups mixed salad greens
- 1/2 cup dried cranberries
- 100 g feta cheese, crumbled
- 1/4 cup pumpkin seeds or walnuts (optional)
Maple Dressing:
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
In a large bowl, combine salad greens, roasted sweet potatoes, dried cranberries, feta, and pumpkin seeds or walnuts if using.
In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
Don’t overcook sweet potatoes—they should be tender but not mushy.
Dressing can be made ahead and stored for 1–2 days.
Swap feta for vegan cheese to make this salad plant-based.
Add avocado or roasted chickpeas for extra creaminess and protein.
Best served fresh; refrigerate leftovers separately for greens and sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American / Healthy
Nutrition
- Serving Size: 1 plate / 1/4 of salad
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg