Go Back

Fall Sweet Potato Salad with Cranberries & Pecans

A cozy fall sweet potato salad ready in about 30 minutes. Roasted sweet potatoes, tart cranberries, and crunchy pecans toss with greens and a maple-Dijon dressing. Serve warm or at room temp. It’s healthy, festive, and easy to prep. Vegetarian, with a simple vegan option.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: American, Mediterranean-Inspired
Calories: 350
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes about 1 ½ lbs, peeled and cubed
  • 2 tbsp olive oil for roasting
  • ½ tsp salt + ¼ tsp black pepper
  • ½ cup dried cranberries
  • ½ cup pecans toasted or candied
  • 4 cups fresh greens arugula, spinach, or kale
  • ½ small red onion thinly sliced (optional)
  • ½ cup crumbled feta or goat cheese optional
For the Maple Dijon Dressing
  • 3 tbsp extra-virgin olive oil
  • 1 ½ tbsp apple cider vinegar or lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp pure maple syrup
  • 1 small garlic clove minced
  • Pinch of salt and pepper

Method
 

Prep & Roast Sweet Potatoes
  1. Preheat oven to 425°F (220°C).
  2. Toss cubed sweet potatoes with olive oil, salt, and pepper.
  3. Spread on a lined baking sheet. Roast for 20–25 minutes, flipping once, until golden and caramelized.
Toast the Pecans
  1. Place pecans on a dry skillet or baking tray.
  2. Toast for 5–7 minutes until fragrant. Keep an eye on them so they don’t burn.
Make the Dressing
  1. In a small bowl or jar, whisk olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper until smooth.
Assemble the Salad
  1. In a large bowl, layer the greens, roasted sweet potatoes, dried cranberries, toasted pecans, and red onion (if using).
  2. Drizzle with the maple Dijon dressing. Toss gently.
Add Cheese & Serve
  1. Sprinkle with crumbled feta or goat cheese.
  2. Serve warm or at room temperature.