If you’re searching for a dish that hits all the right notes—sweet, tangy, salty, and fresh—you’re in the perfect spot. I’m excited to share my Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe that’s incredibly flavorful yet surprisingly simple to pull together. This salad quickly became a favorite in my kitchen because it balances hearty roasted sweet potatoes with bursts of tart cranberries, creamy feta, and bright parsley in a zippy dressing that ties it all together beautifully. Keep reading—I promise you’ll want to make this again and again!
Why You’ll Love This Recipe
- Full Flavor Harmony: The combination of sweet potatoes, tart cranberries, and creamy feta creates a flavor party in every bite.
- Simple and Quick: With just a handful of ingredients and easy steps, you’ll have a vibrant salad ready in no time.
- Versatile Serving: Enjoy it warm, at room temperature, or chilled—it’s fantastic all ways.
- Great for Any Occasion: Perfect for potlucks, lunches, or as a side dish to your favorite protein.
Ingredients You’ll Need
The ingredients list for this Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe is straightforward but packs a punch. Each component brings a unique texture and taste, and choosing fresh, high-quality produce really makes a difference.
- Sweet Potatoes: I recommend firm, fresh ones with vibrant orange flesh for the best sweetness and color.
- Red Onion: Thin slices add a subtle bite that mellows when roasted.
- Extra-Virgin Olive Oil: Use good quality for roasting and in the dressing to get that rich flavor.
- Dried Cranberries: Look for ones without added sugar to balance the natural sweetness.
- Feta Cheese: Crumbly and tangy, feta adds creaminess and saltiness—opt for a block and crumble it yourself for freshness.
- Fresh Parsley: Chopped just before tossing for a bright, herbaceous note.
- Apple Cider Vinegar: Adds acidity to balance the sweetness perfectly.
- Dijon Mustard: For a subtle sharpness and to help emulsify the dressing.
- Honey: Just a touch to round out the tartness.
- Ground Cumin and Paprika: These spices introduce warmth and earthiness without overpowering.
- Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning everything just right.
Variations
I love how flexible this Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe is—feel free to tweak it to suit your mood or dietary needs. Sometimes I switch things up depending on what’s fresh or what’s in my pantry.
- Add Nuts: Toasted pecans or walnuts add a wonderful crunch and depth—I like this especially during colder months.
- Make it Vegan: Substitute feta for vegan cheese or omit it entirely and increase the parsley for freshness.
- Use Different Herbs: Try fresh cilantro or mint for a different herbal twist.
- Swap Mustard: Whole grain mustard adds a nice texture and a milder mustard flavor if you want to mix things up.
How to Make Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe
Step 1: Roast the Sweet Potatoes and Onions to Perfection
Preheat your oven to 400°F. Toss the peeled, cubed sweet potatoes and thinly sliced red onion with olive oil, salt, and pepper on a large rimmed baking sheet. Spreading them out in a single layer is key to getting those beautiful caramelized edges instead of steaming. Roast for about 20 minutes, checking for tenderness—you want them just soft but not mushy. Let them cool about 10 minutes before moving to the next step. This roasting step caramelizes the natural sugars in the sweet potatoes and mellows the onion, creating that rich base flavor for the salad.
Step 2: Whisk Together the Bright and Tangy Dressing
While the sweet potatoes roast, prepare the dressing by whisking together apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika in a small bowl. Slowly drizzle in extra-virgin olive oil while whisking constantly. The goal is a smooth, emulsified dressing that clings nicely to the salad ingredients. Season with salt and pepper to taste. I discovered this trick of emulsifying the oil slowly—it really makes a difference in how the dressing coats every bite instead of pooling at the bottom of the bowl.
Step 3: Toss Everything Together and Serve
Transfer the cooled sweet potatoes and onions to a large bowl. Pour the dressing over and toss gently to coat all the chunks. Then fold in dried cranberries, crumbled feta, and freshly chopped parsley. Give everything a final gentle mix, taste for seasoning, and adjust if needed. This salad is delicious served warm right after mixing, but honestly, it’s just as good at room temperature. The cranberries soften slightly and the flavors have time to meld when you let it rest.
Pro Tips for Making Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe
- Don’t Skip the Roasting Layer: Roasting both potatoes and onions together gives a sweet, caramelized depth you just can’t get from boiling.
- Emulsify the Dressing: Slowly whisking in the olive oil ensures a creamy texture that evenly coats the salad.
- Cool Before Tossing: Let the sweet potatoes cool slightly to prevent the feta from melting and the parsley from wilting.
- Balance Flavors: Taste and adjust seasoning last to make sure the sweetness, acidity, saltiness, and spice are perfectly balanced.
How to Serve Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe
Garnishes
I usually finish this salad with an extra sprinkle of chopped parsley and a few crumbles of feta on top for a fresh, inviting look. Sometimes, I sprinkle toasted pumpkin seeds or slivered almonds for added crunch and visual appeal. It’s these little touches that make the salad feel special and inviting on the table.
Side Dishes
My family often enjoys this sweet potato salad alongside grilled chicken or pan-seared salmon for a wholesome meal. It also pairs beautifully with roasted turkey during the holidays or a stack of veggie burgers for a meatless option. Honestly, it’s so hearty on its own, you may find yourself reaching for just a fork and this salad!
Creative Ways to Present
For special occasions, I like to serve this salad in individual glass cups or small bowls layered with arugula underneath to add a peppery bite and extra color contrast. Another fun presentation is in a hollowed-out mini pumpkin or gourd, which adds a festive seasonal touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in a glass container in the fridge. The salad actually tastes better the next day when the flavors have had time to meld, although the texture changes slightly—you might find the sweet potatoes absorb some dressing and become a bit softer. I recommend giving it a quick stir and adding a drizzle of olive oil or a splash of vinegar before serving to freshen it up.
Freezing
This salad isn’t the best candidate for freezing because the feta and cranberries can lose texture and the sweet potatoes might become mushy once thawed. I’d only recommend freezing if you’re in a pinch and don’t mind a slight change in texture.
Reheating
If you prefer to enjoy it warm, I reheat leftovers gently in the microwave or on the stovetop just until warmed through—avoid overheating to keep the feta from melting too much and turning oily. Adding a fresh handful of parsley after reheating brightens it right up.
FAQs
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Can I make Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe ahead of time?
Absolutely! This salad can be made a few hours ahead or even the day before. Just keep it refrigerated and add fresh parsley right before serving to keep things vibrant. You might want to toss it just before serving as well to redistribute the dressing.
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What can I substitute for feta if I don’t eat dairy?
Great question! You can substitute with a store-bought vegan feta or a crumble of firm tofu seasoned with a little lemon juice and salt. Nutritional yeast sprinkled on top also adds a nice cheesy note.
- Is this Sweet Potato Salad gluten-free?
Yes, it is naturally gluten-free, so it’s safe to enjoy if you’re avoiding gluten.
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Can I use fresh cranberries instead of dried?
You can, but fresh cranberries are much more tart and firm, so you might want to lightly cook or toss them in a bit of sugar beforehand to mellow their sharpness and soften their texture.
Final Thoughts
Honestly, I absolutely love how this Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe turns out every time—I’m always impressed by how such simple ingredients come together to create something so satisfying and vibrant. It’s one of those dishes I happily bring to gatherings or meal prep for lunches because it travels well and keeps its flavor. Trust me, once you try it, this salad will become your go-to fall side or light meal—do yourself a favor and make it soon, you won’t regret it!
Print
Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Salad is a vibrant and nutritious dish featuring tender roasted sweet potatoes and red onions tossed with a tangy apple cider vinegar dressing, dried cranberries, creamy feta, and fresh parsley. Perfect as a cozy fall side or a flavorful lunch option, it combines sweet, savory, and tart flavors in every bite.
Ingredients
Vegetables
- 3 large sweet potatoes, peeled and cubed (about 2 lb.)
- 1 small red onion, thinly sliced into half moons
Dressing
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- 1/2 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/4 c. extra-virgin olive oil
Add-ins
- 1/2 c. dried cranberries
- 1/2 c. crumbled feta
- 1/4 c. freshly chopped parsley
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the peeled and cubed sweet potatoes along with the thinly sliced red onion in 2 tablespoons of extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper to taste.
- Roast Sweet Potatoes and Onions: Spread the sweet potatoes and onions evenly in a single layer on the baking sheet. Bake in the preheated oven until the sweet potatoes are tender and slightly caramelized, about 20 minutes. Once done, let them cool for 10 minutes, then transfer them to a large bowl.
- Make the Dressing: While the sweet potatoes roast and cool, prepare the dressing. In a small bowl or medium liquid measuring cup, whisk together the apple cider vinegar, Dijon mustard, honey, ground cumin, and ground paprika. Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking constantly to emulsify. Season the dressing with salt and freshly ground black pepper to taste.
- Combine Salad Ingredients: Pour the dressing over the cooled sweet potatoes and onions. Add the dried cranberries, crumbled feta cheese, and freshly chopped parsley. Gently toss everything together until well combined.
- Serve: Serve the sweet potato salad warm or at room temperature. It makes an excellent fall side dish or a satisfying lunch option.
Notes
- This sweet potato salad with tangy feta and sharp dried cranberries is a perfect fall side dish.
- It also works wonderfully as a flavorful and nutritious desk lunch throughout the week.
- You can adjust the amount of honey or vinegar to balance sweetness and tanginess to your preference.
- For a vegan version, substitute feta with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 298
- Sugar: 15 g
- Sodium: 496 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 11 mg
