This Sweet Potato Salad is a vibrant, wholesome dish that works beautifully as an appetizer, side, or light lunch. Tender roasted (or air-fried) sweet potatoes are paired with peppery greens, tangy red onion, chewy cranberries, crunchy toasted seeds, and creamy feta cheese. Everything is tossed with a bold maple-mustard lemon dressing that ties it all together.
It’s bright, satisfying, and packed with flavor — a salad the whole family will love.
What Is Sweet Potato Salad?
Sweet potato salad starts with roasted or air-fried sweet potatoes, which add natural sweetness and a soft, caramelized texture. Their mild flavor pairs wonderfully with leafy greens and tangy dressings, and they absorb seasoning beautifully.
This version combines:
- Peppery arugula and tender baby spinach
- Salty, creamy feta
- Sweet and tart dried cranberries
- Crunchy toasted seeds
- A citrusy maple-mustard dressing
The result? A perfectly balanced salad with sweet, salty, tangy, and savory notes in every bite.
Ingredients
Sweet Potatoes
- 1½ pounds sweet potatoes, peeled and cut into 1-inch cubes
- ½ tablespoon olive oil
- ½ teaspoon salt
Salad
- 5 cups arugula, baby spinach, or a mix
- ½ red onion, thinly sliced
- 3 tablespoons mixed seeds (pumpkin, sunflower, sesame, or pepitas)
- ¼ cup dried cranberries
- 3 ounces feta cheese, crumbled
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons mustard (Dijon or yellow)
- 1½ tablespoons maple syrup or honey
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ⅛ teaspoon black pepper
How to Make Sweet Potato Salad
1. Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C).
Toss cubed sweet potatoes with olive oil and salt. Spread on a baking sheet and roast for about 30 minutes, until fork-tender and lightly caramelized.
Air fryer option: Cook at 400°F for about 20 minutes.
2. Toast the Seeds
In a small skillet, heat a drizzle of olive oil. Add seeds and cranberries with a pinch of salt. Toast gently for 1–2 minutes, stirring frequently. Let cool.
3. Make the Dressing
Whisk together olive oil, lemon juice, mustard, maple syrup (or honey), oregano, salt, and black pepper until smooth and emulsified.
4. Assemble the Salad
Spread the greens on a serving platter.
Top with roasted sweet potatoes, red onion, crumbled feta, toasted seeds, and cranberries.
Drizzle with half the dressing and serve the remaining dressing on the side.
Substitutions & Variations
- Swap the sweet potatoes: Try butternut squash or pumpkin.
- Change the greens: Kale or mustard greens work well.
- Make it vegan: Use plant-based feta.
- Add crunch: Toasted walnuts or almonds are great alternatives to seeds.
- Boost protein: Add chickpeas, lentils, or quinoa for a heartier meal.
Make Ahead & Storage
- Roast sweet potatoes and prepare dressing up to 24 hours in advance.
- Assemble just before serving for best freshness.
- Store leftovers in an airtight container for up to 24 hours.
- Not suitable for freezing.