Name: Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 3 large sweet potatoes, peeled and cubed (about 2 lb.); 1 small red onion, thinly sliced into half moons; 2 tbsp. extra-virgin olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 cup dried cranberries; 1/2 cup crumbled feta; 1/4 cup freshly chopped parsley; 2 tbsp. apple cider vinegar; 1 tbsp. Dijon mustard; 1 tbsp. honey; 1/2 tsp. ground cumin; 1/4 tsp. ground paprika; 1/4 cup extra-virgin olive oil

If you’re looking for a vibrant, cozy dish to brighten up your table, you’ve got to try this Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe. I absolutely love how the sweetness of roasted sweet potatoes balances perfectly with the tangy feta and the pop of dried cranberries. It’s one of those salads that feels both hearty and fresh, making it a go-to for everything from weeknight dinners to holiday gatherings. Stick with me and I’ll walk you through all the tips to get it just right!

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Why You’ll Love This Recipe

Perfect Flavor Combo: Sweet potatoes, tart cranberries, and salty feta create a balanced taste you won’t get tired of.
Easy to Make: Just roast, mix your dressing, and toss—all done in under an hour!
Versatile Serving: Enjoy it warm, room temp, or even chilled for picnics or lunches.
Crowd-Pleaser: My family goes crazy for this salad at holiday dinners and casual get-togethers alike.

A white bowl filled with a colorful mix of diced orange sweet potatoes, thin slices of purple-red onions, dark red dried cranberries, and small sprigs of fresh green parsley spread evenly throughout. Small white chunks of soft cheese are scattered on top, adding contrast. A black spoon rests inside the bowl, partly submerged in the mixture. In the top right corner, a small wooden bowl holds fresh green parsley leaves. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe lies in its simple, fresh ingredients coming together beautifully. I always recommend using fresh parsley and good-quality feta for the best result. Keep an eye out for sweet potatoes that are firm and without sprouts, which roast up nicely sweet and tender.

Sweet Potatoes: Choose firm, smooth-skinned ones for even roasting and a naturally sweet flavor.
Red Onion: Thinly sliced to add a mild sharpness without overpowering the salad.
Extra-Virgin Olive Oil: Use a good quality oil for tossing and dressing; it makes a big flavor difference.
Kosher Salt and Black Pepper: Essential for seasoning and bringing all flavors together.
Dried Cranberries: Their tartness and chewy texture add a lovely contrast to the roasted veggies.
Feta Cheese: Crumbled feta adds a creamy, salty bite that’s a perfect foil to the sweetness.
Fresh Parsley: Bright, fresh herbs balance the dish and add color.
Apple Cider Vinegar: Adds tang and acidity to the dressing.
Dijon Mustard: A small punch of mustard adds flavor depth and helps emulsify the dressing.
Honey: Balances the acidity with gentle sweetness.
Ground Cumin and Paprika: Warm spices that bring a subtle earthiness and smokiness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe quite a bit — and it’s so flexible! Feel free to make it your own depending on what you have on hand or your taste preferences.

Nutty Crunch: I sometimes toss in toasted pecans or walnuts for crunch, which pairs wonderfully with the sweetness and tang.
Dairy-Free: To make it vegan-friendly, swap feta for a crumbly nut cheese or omit it altogether.
Fresh Cranberries: In season, I chop fresh cranberries and toss them with a little sugar before mixing, adding extra freshness.
Herb Swap: If you don’t have parsley, cilantro or a mild mint also makes a fresh, bright twist.

How to Make Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe

Step 1: Roast the Sweet Potatoes and Onions

Start by preheating your oven to 400°F (200°C). Toss your peeled and cubed sweet potatoes along with thinly sliced red onions in 2 tablespoons of extra-virgin olive oil, then sprinkle with a generous pinch of kosher salt and freshly ground black pepper. Spread everything out evenly on a rimmed baking sheet — this helps them roast rather than steam. Pop them in the oven for about 20 minutes, until you can easily pierce the sweet potatoes with a fork and the onions are tender and slightly caramelized. Let them cool for about 10 minutes before transferring to a large mixing bowl.

Step 2: Whisk Up the Dressing

While the sweet potatoes roast, prepare your dressing. In a small bowl or liquid measuring cup, whisk together the apple cider vinegar, Dijon mustard, honey, ground cumin, and smoked paprika. Slowly drizzle in 1/4 cup of olive oil while whisking vigorously until the dressing emulsifies and looks silky. Taste and season with salt and pepper to your liking — the balance of tang, sweet, and spice is what really makes this salad pop.

Step 3: Toss and Serve

Pour the dressing over the warm sweet potatoes and onions, then gently fold in the dried cranberries, crumbled feta, and freshly chopped parsley. You can serve this salad warm or let it come to room temperature—it tastes fantastic either way. That’s it! You’ll find it’s a satisfying side that feels a little fancy but comes together with minimal effort.

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Pro Tips for Making Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe

Even Roasting: Make sure to cut your sweet potatoes to roughly the same size so they cook evenly without getting mushy or underdone.
Cool Before Tossing: Letting the roasted veggies cool slightly helps the feta hold its texture without melting into the salad.
Taste the Dressing: Always adjust the seasoning after whisking the oil in; sometimes a touch more honey or vinegar can brighten the whole salad.
Dried Cranberry Tip: If your cranberries are super tart, soak them in warm water for 10 minutes to soften and mellow their flavor before adding.

How to Serve Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe

The image shows a white bowl filled with a colorful salad made up of many small orange cubes layered with white crumbles of cheese, deep red dried cranberries, thin slices of purple onion, and bright green parsley leaves scattered on top. A spoon lifting a portion of the salad shows the vibrant contrast between the orange cubes, purple onion, red cranberries, green parsley, and white cheese crumbles clearly. The white marbled surface in the background adds a clean and bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love popping a few extra crumbles of feta and a sprinkle of fresh parsley on top just before serving—it adds freshness and a nice visual touch. Sometimes, I add a handful of toasted pumpkin seeds for a little crunch and nutty flavor, which always gets good feedback from guests.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted pork tenderloin, or even as part of a fall-inspired vegetarian spread alongside quinoa and roasted Brussels sprouts. It’s a great companion to foods that are on the savory or smoky side, balancing out richer dishes.

Creative Ways to Present

For special occasions, I like to serve this salad in beautiful glass bowls to show off the beautiful colors. Alternatively, you can build individual salad cups layered with arugula or microgreens underneath to add a pop of green and elevate the presentation. It’s always a hit at potlucks!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it will keep beautifully for up to 3 days. I’ve noticed the sweet potatoes soften overtime, but the salad’s flavor actually deepens overnight, which makes for a delicious next-day lunch.

Freezing

I don’t recommend freezing this salad because the texture of roasted sweet potatoes and fresh parsley changes after thawing. It’s best enjoyed fresh or refrigerated.

Reheating

If you want to enjoy it warm again, just microwave a portion for 30 seconds to a minute or warm gently on the stove. Just be sure to add any delicate ingredients like feta and parsley fresh afterward to keep the flavors bright.

FAQs

Can I substitute regular potatoes for sweet potatoes in this salad?

You can, but keep in mind that regular potatoes have a more neutral flavor and firmer texture. The unique sweetness and softness of roasted sweet potatoes are what make this salad stand out, so it might not have the same flavor balance with regular potatoes.
How do I make this salad vegan?

To make the Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe vegan, simply omit the feta or replace it with a plant-based cheese alternative or toasted nuts for that savory punch. Use maple syrup instead of honey for the dressing.
Can I prepare this salad in advance?

Yes! You can roast the sweet potatoes and onions a day ahead and make the dressing separately. Assemble the salad right before serving to keep everything fresh. The flavors actually meld nicely if you let it sit for an hour or two.
What’s the best way to reheat leftovers without losing texture?

Gently warm leftovers in the microwave or on the stovetop just until heated through. Avoid overheating as it can make the sweet potatoes mushy and wilt the parsley. Adding fresh feta and parsley after reheating helps revive the flavors.

Final Thoughts

This Sweet Potato Salad with Cranberries, Feta, and Parsley Recipe has been a favorite in my kitchen for years—it’s the kind of comforting yet bright dish that gets requested again and again. I love that it’s simple to throw together but impresses everyone with its layers of flavor and texture. Whether you’re bringing it to a potluck or making it for a comforting weeknight meal, I’m confident you’ll enjoy making and sharing it just as much as I do.