Fall Sweet Potato Salad with Cranberries & Pecans (30 Minutes)

Introduction

Fall flavors shine in this salad. Roasted sweet potatoes bring a rich, caramel taste. Tart cranberries add a pop of brightness. Crunchy pecans give the perfect nutty bite. Together, they create a warm and cozy dish for the season.

This fall sweet potato salad comes together in just 30 minutes. It works for busy weeknights and also looks festive on a holiday table. You can serve it as a healthy side or make it the star of a meal.

It’s flexible too. The recipe is vegetarian and naturally gluten-free. You can also make it vegan by skipping the cheese or using a plant-based option. That means everyone at the table can enjoy it without worry.

Most of all, it’s easy. You only need a few wholesome ingredients and simple steps. The result is a vibrant salad that feels special but doesn’t take hours in the kitchen. It’s quick, delicious, and perfect for autumn gatherings.

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Why You’ll Love This Fall Sweet Potato Salad

Quick & Easy

You can make this fall sweet potato salad in just 30 minutes. The steps are simple, and the ingredients are easy to find. This makes it a great choice for busy weeknights when you still want something wholesome.

Seasonal Flavors

This recipe celebrates the best autumn flavors. Roasted sweet potatoes taste rich and cozy. Tart cranberries add brightness, and pecans bring a nutty crunch. Together, they create the perfect balance for a seasonal salad.

Healthy & Wholesome

This salad is more than delicious—it’s also good for you. Sweet potatoes are rich in fiber and vitamins. Pecans provide healthy fats, while cranberries add antioxidants. Each bite gives you both nutrition and flavor.

Versatile Dish

You can serve this dish in many ways. Enjoy it warm as a side on a holiday table, or pack it cold for lunch. It works for meal prep, family dinners, or festive gatherings. This flexibility makes it one of the best sweet potato salad recipes for fall.

Ingredients You’ll Need

Sweet Potatoes

Use fresh sweet potatoes for the base of this salad. Roast them until they turn golden and caramelized. Their natural sweetness makes this roasted sweet potato salad rich and hearty.

Pecans

Pecans bring a nutty crunch. Toast them lightly in the oven, or candy them if you prefer a sweet touch. They balance the soft potatoes and add texture to every bite.

Cranberries

Cranberries give the salad a bright, tart flavor. You can use dried cranberries for a chewy texture or fresh ones for extra tang. Either way, they add color and a pop of freshness to this fall salad.

Greens & Cheese

A leafy base makes the dish complete. Choose kale, spinach, or arugula for a healthy balance. Add feta or goat cheese for creaminess. The mix of greens and cheese lifts the flavors and keeps the salad satisfying.

Dressing Essentials

The dressing ties everything together. Whisk olive oil, maple syrup, Dijon mustard, and vinegar or lemon juice. This simple maple Dijon vinaigrette blends sweet, tangy, and savory notes for the perfect finish.

Step-by-Step Instructions

Prep the Sweet Potatoes

Peel the sweet potatoes and cut them into small cubes. Season with olive oil, salt, and pepper. Roast in the oven until golden and tender. This step gives the salad its rich, caramel flavor.

Toast the Pecans

Place pecans in a dry pan or on a baking sheet. Toast for a few minutes until they smell nutty and crisp. This adds crunch and balances the soft sweet potatoes.

Make the Dressing

In a small bowl, whisk olive oil, Dijon mustard, maple syrup, and vinegar or lemon juice. This simple maple Dijon vinaigrette blends sweet and tangy flavors that coat the salad beautifully.

Assemble the Salad

Add the roasted sweet potatoes, toasted pecans, cranberries, and greens to a large bowl. Toss gently with the dressing. If you like, sprinkle feta or goat cheese on top.

Serve & Enjoy

Serve the fall sweet potato salad warm for comfort or at room temperature for convenience. You can also make it ahead and keep it fresh in the fridge. Either way, it’s delicious and ready to enjoy.

Tips, Variations & Substitutions

Vegan Option

Skip the cheese to keep this sweet potato salad vegan. You can also use plant-based feta for the same creamy touch. This way, everyone at the table can enjoy it.

Leafy Base Swaps

You don’t have to stick with one type of green. Try kale for a hearty base, arugula for a peppery bite, or spinach for a mild flavor. Each one works well with roasted sweet potatoes and cranberries.

Add More Flavor

Want a stronger taste? Add thin slices of red onion for sharpness. Sprinkle in pomegranate seeds for extra color and sweetness. Fresh herbs like parsley or thyme also bring a bright finish.

Make it a Meal

Turn this side dish into a full meal. Add protein with chickpeas or quinoa. Grilled chicken is also a great option if you want a heartier salad. These additions make it more filling while keeping it balanced.

Make Ahead

This salad works well for meal prep. Roast the sweet potatoes first and store them in the fridge. Keep the dressing in a separate jar. When you’re ready to serve, toss everything together for a fresh, easy dish.

Serving Suggestions & Pairings

Holiday Side

This fall sweet potato salad makes a perfect holiday side. Serve it with turkey, roasted chicken, or baked ham. The sweet, tart, and nutty flavors match well with classic holiday mains.

With Breads

Pair the salad with warm focaccia, sourdough, or a crusty baguette. The bread soaks up the maple Dijon dressing and makes the meal more filling. It’s simple and satisfying.

Drinks

Balance the flavors with light drinks. White wine works well with the sweet potatoes and cranberries. Apple cider or sparkling water also bring a refreshing touch. Each sip complements the salad’s richness.

Other Sides

Add variety to your table with more sides. Try roasted Brussels sprouts for a crunchy, savory match. Serve grain bowls for extra heartiness. A cozy soup also pairs nicely with this sweet potato cranberry salad.

Fall Sweet Potato Salad with Cranberries & Pecans

FAQs

1) Do I serve it warm or cold?

Serve the fall sweet potato salad warm or at room temp. Both taste great.

2) How long do I roast the sweet potatoes?

Roast at 425°F (220°C) for 20–25 minutes. Flip once so the edges caramelize.

3) Can I make it ahead?

Yes. Roast potatoes and toast pecans up to 3 days ahead. Store the maple Dijon vinaigrette separately, then toss before serving.

4) How do I keep greens from wilting?

Cool the potatoes slightly, then add them. Dress right before serving, or dress only the potatoes and onions first.

5) Can I use fresh cranberries instead of dried?

Yes. Roast fresh cranberries for 8–10 minutes with a little maple, or sauté until they just burst. They add bright tart flavor.

Conclusion

This fall sweet potato salad with cranberries and pecans is quick, healthy, and festive. It brings the best autumn flavors to your table in just 30 minutes. The mix of roasted sweet potatoes, tart cranberries, and crunchy pecans makes every bite feel cozy and fresh.

You can serve it for Thanksgiving, enjoy it on a busy weeknight, or pack it ahead for meal prep. It works for holidays and everyday meals alike.

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