Sweet Potato Salad ~ Food Buddy

This colorful sweet potato salad recipe is so satisfying! Tender roasted potatoes, crisp greens, cranberries, and feta make the ideal sweet and savory mix: the perfect side dish for fall.

Here’s one of my favorite fall salads: sweet potato salad! I’ve created dozens of salad recipes over the years and this is in my top 10 healthy side dishes.

The tender garlicky roasted potato cubes, baby arugula, tart cranberries, and creamy goat cheese are topped off with a tangy honey mustard dressing. It’s so delicious, l typically just park myself in front of the bowl! It’s a great side dish for any fall or winter meal, or holidays like Thanksgiving and Christmas dinner. You can even top it with protein to make a main dish!

Ingredient for sweet potato salad

There are many ways to make a sweet potato salad. For this one, I started with my favorite roasted sweet potatoes recipe and added a mix of fall and winter produce. But of course, you can make it any time of year! Here’s what you’ll need:

Sweet potatoes: Pairing the roasted potatoes with crisp raw veggies is the perfect contrast. You can also substitute roasted butternut squash!
Honey mustard dressing: This simple dressing requires only honey, white wine vinegar, Dijon mustard, and olive oil.
Baby arugula: Make sure to use baby arugula, which is tender and feathery. Mature arugula (sold in bunches) is much too spicy.
Dried cranberries or cherries: Dried fruit adds a pop of sweetness and a chewy texture.
Pepitas: Pumpkin seeds add a crunch. Substitute chopped pecans or walnuts if you like!
Feta cheese or goat cheese: The cheese is optional, but it adds just the right savory, creamy notes to this salad. Omit for vegan.

5 star reader review

“This salad has become a staple in our house! My fiancé and I are obsessed – it is SO good & really filling. Thank you for this recipe!” -Megan

The art of perfect roasted sweet potatoes

After testing this recipe several times, I’ve discovered that the sweet potatoes make or break this dish. Here are some of my top tips:

Temperature is everything. I roast at 450°F: high heat creates caramelized edges while keeping the centers tender.
Size matters. Really! I cut my sweet potatoes into precisely 3/4-inch cubes. It might sound weirdly specific, but I learned this the hard way after making batches with inconsistent sizing.
The No-Stir Rule. Here’s something that surprised me when I first started making roasted sweet potatoes: don’t stir them! Just spread them out, season, and let the oven do its work.

Why to use baby greens

This sweet potato salad is contingent on using baby greens. Why? Baby arugula has a beautiful feathery texture and a mild flavor. Mature arugula is sold in bunches and the flavor is very spicy! Don’t use it as a substitute. If you need a substitute, use any type of baby green: spinach or mixed greens.

Baby arugula is sold in boxes or bags in the produce aisle. Just stay away from anything sold as a bunch!

Salad dressing options that complement

This sweet potato salad recipe tastes good with lots of different salad dressing options. Our favorite is Honey Mustard Dressing, but there are lots to choose from. Here are some options:

Balsamic Vinaigrette: This classic dressing adds a nice tang to accentuate the potatoes
Citrus Salad Dressing: Bright and zippy, perfect for when you want to lighten up the dish
Apple Cider Vinegar Dressing: Adds a subtle fruity note that’s perfect for fall

Ways to serve sweet potato salad

Let us know if you try this sweet potato salad: it’s one of our favorite new recipes and everyone goes crazy for it when we make it! It would be perfect for serving:

With pan seared chicken for a complete weeknight dinner
Topped with baked salmon for an elegant main course
As part of a grain bowl with quinoa
Alongside vegetarian chili for a satisfying fall lunch
At potlucks – it travels well and always gets rave reviews
As a light lunch with a slice of crusty bread
As a Thanksgiving side dish alongside roasted turkey

Storage and make-ahead tips

Make-Ahead: I often roast the sweet potatoes up to 2 days in advance and store them in the refrigerator. When I’m ready to serve, I let them come to room temperature (or warm them slightly in a 350°F oven) before assembling the salad.

Storage Guidelines: The assembled salad keeps well in the refrigerator for up to 3 days, though the arugula will wilt slightly. For best results, store the sweet potatoes separately from the greens and combine just before serving.

Dietary notes

This sweet potato salad recipe is vegetarian and gluten-free. For vegan, omit the feta cheese.

Frequently asked questions

Can I use a different type of green instead of arugula?

Arugula adds a peppery bite that complements the sweetness of the potatoes, but you could substitute baby spinach or baby kale for a milder flavor.

What can I use if I don’t have dried cranberries?

Other dried fruits like chopped dates, apricots, or cherries would also work well in this salad.

Can I make this salad ahead of time?

Roast the sweet potatoes and make the dressing in advance and refrigerate for up to 2 days. Warm the sweet potatoes to room temperature in the oven before assembling the salad.