Sweet Potato Salad is a fresh, flavorful twist on traditional potato salad. Tender roasted sweet potatoes are tossed with thinly sliced onions, dried cranberries, crunchy walnuts, and creamy feta! The result is a perfectly balanced dish that is sweet, savory, smoky, and a little tangy all at once. If you are a fan of sweet potatoes like I am, you might also love my Air Fryer Sweet Potato Wedges or this classic Easy Sweet Potato Casserole, both of which are family favorites.
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★★★★★
"This was SO good! Even better the next day as leftovers!" - Judy
Why you will love this recipe
- Big, bold flavor - The honey, Dijon, apple cider vinegar, and chipotle create a sweet, tangy, and slightly smoky dressing that coats every bite.
- Great texture - The soft roasted sweet potatoes, the crunch of the walnuts, the chewy cranberries, and creamy feta make this salad anything but boring.
- Naturally gluten-free - No pasta or flour here - just wholesome ingredients and tons of flavor.
- Easy to make ahead - The flavors actually get even better after the salad sits for a little while.
What is Sweet Potato Salad
Sweet Potato Salad is a flavorful twist on traditional potato salad, made with tender sweet potatoes, a tangy dressing, and a mix of sweet and savory ingredients. It can include additions of your choice, like onions, nuts, dried fruit, herbs, and cheese, to create a balanced dish. This colorful side can be served warm or chilled, or at room temperature, making it perfect for cookouts, holidays, or weeknight dinners.
Tim's Tips: Roast the sweet potatoes just until fork-tender. Overcooking can cause them to become too soft and fall apart, leaving you with a mushy salad, and you don't want that.
Ingredients
- Sweet Potatoes - The star of the show!
- Red Onion - Adds a sharp, savory contrast
- Olive Oil - A must for roasting.
- Salt and Pepper- simple seasonings to enhance flavors
- Apple Cider Vinegar - Provides brightness and helps balance the sweetness
- Dijon Mustard - adds tang and helps emulsify the dressing
- Honey - Complements the sweet potatoes
- Chipotle - Smoky heat
- Paprika - Color and earthy flavor
- Cranberries - Brings chewy sweetness and a pop of color.
- Feta - Creamy, salty crumbles that balance the sweetness
- Walnuts - Provide crunch and a rich nutty flavor.
- Parsley - Adds brightness and fresh flavor
See recipe card for quantities.
How to make Sweet Potato Salad
- Preheat the oven to 400°F
- On a large baking sheet, toss the sweet potatoes and sliced onions with olive oil. Season with salt and pepper, then spread them out in a single layer.
- Bake for about 20 minutes, or until the sweet potatoes are tender. Remove from the oven and let cool for about 10 minutes, then transfer to a large bowl.
- Toast the walnuts by placing them in a dry skillet over medium heat. Toast 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- Make the dressing by whisking together the apple cider vinegar, Dijon mustard, honey, chipotle powder, and paprika. Slowly drizzle in the remaining olive oil while whisking constantly until the dressing is emulsified. Season with salt and pepper to taste.
- Assemble the salad by pouring the dressing over warm sweet potatoes and gently tossing to coat.
- Fold in the feta cheese, dried cranberries, parsley, and toasted walnuts.
Made this recipe? Let me know!
Substitutions and Variations
- Make it vegan - you can simply omit the feta or replace it with a plant-based cheese alternative.
- Add some arugula to make it more of a hearty salad and add some green color.
- Swap the nuts - pecans or almonds work great if you don't have walnuts.
- Adjust the heat - if you prefer less spice, reduce or omit the chipotle powder. If you like more heat, add a pinch of cayenne.
Tim's Top Expert Tips
- Don't overcook the sweet potatoes - make sure to remove them at fork-tender, cooking them too long will cause the salad to be mushy.
- Don't overcrowd the pan - spread the sweet potatoes in a single layer on the baking sheet. If they are too crowded, they will steam instead of roast, and you will miss out on the caramelized flavor.
- Save time on Clean-up - Line your baking sheet with parchment paper to help with clean-up and to keep things from sticking.
- Add the dressing slowly - start with a small amount, and toss the salad, then add more as needed. This helps control the flavor to your preference. Remember, you can always add more, but you can't take it away.
- Cut the potatoes evenly - Try to cut the sweet potatoes into similar-sized cubes so they roast evenly and finish cooking at the same time.
What to serve with Sweet Potato Salad
This salad works as a flavorful side dish for a wide variety of meals. Some great pairings include:
- The smoky flavor of a grilled Ribeye pairs perfectly.
- The tangy dressing works well with BBQ Ribs or chicken Legs.
- A perfect upgrade from traditional potato salad at cookouts.
Storing Leftovers
Refrigerating
- Store any leftover salad in an airtight container for up to 4 days. The flavors will actually continue to develop as it sits.
- Before serving, give it a gentle toss to mix the dressing that might have settled.
make ahead
- You can roast the sweet potatoes and onions and prepare the dressing up to a day in advance. Store them separately in the refrigerator. When ready to serve, simply toss everything together.
Frequently Asked Questions
Should sweet potato salad be served warm or cold?
It can be served either way. Many people enjoy it slightly warm or at room temperature, but it is also delicious chilled straight from the refrigerator.
Can I add other ingredients to the salad?
Absolutely, this salad is very versatile. Try adding ingredients like crispy bacon, pecans, or diced apples for extra flavor and texture.
Can I use canned sweet potatoes?
Fresh sweet potatoes are best for this recipe. Canned sweet potatoes would be too soft and would make the salad mushy.
More salad Dishes
- Loaded Baked Potato Salad
- Strawberry Poppyseed Salad
- Grilled Watermelon Salad
- Summertime Tomato and Cucumber Salad
Recipe
Sweet Potato Salad
Sweet potato salad is a twist on a classic, featuring tangy dressing, creamy feta, sweet cranberries and toasted walnuts for a perfect balance of flavors.
Equipment
- Oven
- Baking Sheet
Ingredients
- 2 pounds Sweet Potatoes
- 1 cup Red Onion Thinly Sliced
- 2 tablespoon Olive Oil
- Salt & Pepper to taste
Dressing
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- ½ teaspoon Chipotle Pepper
- ¼ teaspoon Paprika
- ¼ cup Olive Oil
- Salt & Pepper to taste
Salad Add Ins
- ½ cup Dried Cranberries
- 4 oz Feta Cheese
- ¼ cup Fresh Parsley
- ⅓ cup Walnuts
Instructions
- Preheat the oven to 400°F.
- On a large baking sheet, toss the sweet potatoes and sliced onions with olive oil. Season with salt and pepper, then spread them out in a single layer. Bake for about 20 minutes, or until the sweet potatoes are tender. Remove from the oven and let cool for about 10 minutes, then transfer to a large bowl. 2 pounds Sweet Potatoes 1 cup Red Onion 2 tablespoon Olive Oil Salt & Pepper to taste
- Toast the walnuts by placing them in a dry skillet over medium heat. Toast 3-5 minutes, stirring frequently, until fragrant and lightly browned. ⅓ cup Walnuts
- Make the dressing by whisking together the apple cider vinegar, Dijon mustard, honey, chipotle powder, and paprika. Slowly drizzle in the remaining olive oil while whisking constantly until the dressing is emulsified. Season with salt and pepper to taste. 2 tablespoon Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 tablespoon Honey ½ teaspoon Chipotle Pepper ¼ teaspoon Paprika ¼ cup Olive Oil Salt & Pepper to taste
- Assemble the salad by slowly pouring the dressing over the sweet potatoes and gently tossing to coat!
- Fold in the feta cheese, dried cranberries, parsley, and toasted walnuts. 4 oz Feta Cheese ½ cup Dried Cranberries ¼ cup Fresh Parsley
Notes
- Don't overcook the sweet potatoes - make sure to remove them at fork-tender, cooking them too long will cause the salad to be mushy.
- Don't overcrowd the pan - spread the sweet potatoes in a single layer on the baking sheet. If they are too crowded, they will steam instead of roast, and you will miss out on the caramelized flavor.
- Save time on Clean-up - Line your baking sheet with parchment paper to help with clean-up and to keep things from sticking.
- Add the dressing slowly - start with a small amount, and toss the salad, then add more as needed. This helps control the flavor to your preference. Remember, you can always add more, but you can't take it away.
- Cut the potatoes evenly - Try to cut the sweet potatoes into similar-sized cubes so they roast evenly and finish cooking at the same time.
Nutrition
Calories: 401kcalCarbohydrates: 46gProtein: 7gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 330mgPotassium: 619mgFiber: 6gSugar: 18gVitamin A: 21785IUVitamin C: 9mgCalcium: 158mgIron: 2mg
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