Roasted Sweet Potato Salad with Pecans and Cranberries

This roasted sweet potato salad with honey cinnamon dressing is fall in a bowl! This fall recipe combines roasted sweet potatoes, crisp greens, creamy goat cheese, cranberries, and crunchy pecans into a delicious and satisfying meal or side dish.

Fall is the perfect time to bring warm, cozy flavors to your table, and this roasted sweet potato salad does just that!

With tender sweet potatoes, a spinach and arugula blend, and a sweet-and-savory honey cinnamon dressing, this dish strikes a perfect balance of comfort and nourishment.

Whether you’re looking for a healthy meal, a side dish for the holidays, or something quick to prep ahead, this salad has you covered.

What You Will Need:

For the Salad:

• Sweet Potatoes: Tender roasted sweet potatoes add warmth and natural sweetness.
• Fresh Baby Spinach & Arugula: These greens bring a freshness to the salad and helps sneak in vegetables!
• Pecans: Roasted pecans add a satisfying crunch and a boost of healthy fats.
• Dried Cranberries: A touch of sweetness with a tangy finish pairs beautifully with the creamy dressing.
• Goat Cheese: Crumbled goat cheese gives a creamy texture that pairs perfectly with the chewy cranberries and crunchy pecans.

Dressing Ingredients:

This dressing is the star of the show in our opinion! You may question the Greek yogurt choice, but you have to try it. It’s so delicious!

• Greek Yogurt: For a creamy base that’s light yet full of flavor.
• Honey: Sweetens the dressing without adding any artificial sugars.
• Dijon Mustard: Adds a bit of sharpness to balance the sweetness.
• Apple Cider Vinegar: Provides acidity for a fresh, tangy taste.
• Cinnamon & Salt: A touch of warmth and seasoning to tie everything together.

How to Make This Fall Recipe:

1. Preheat your oven to 425°F. Toss peeled and cubed sweet potatoes in a small amount of oil and roast for 25-30 minutes, flipping halfway through. For a quicker method, you can use an air fryer at 400°F for 10-12 minutes.
2. Prepare the Dressing by whisking together the Greek yogurt, olive oil, honey, Dijon mustard, apple cider vinegar, cinnamon, and a pinch of salt until smooth in a mixing bowl or small jar that has a lid.
3. After your sweet potatoes have cooled and been diced, you can combine spinach, arugula, diced potatoes, roasted pecans, dried cranberries, and crumbled goat cheese.
4. Top with your dressing before serving.

Optional Add-Ins:

You can also customize this salad with roasted chickpeas, farro, or roasted Brussels sprouts for extra flavor and texture.

This salad is just as versatile as it is delicious. Serve it as a light fall meal, pair it with soup or toast for something heartier, or bring it to your next holiday gathering. It’s a guaranteed crowd-pleaser that will have everyone coming back for seconds!

Tips & Recipe Notes:

Prep Ahead: You can roast your sweet potatoes ahead of time and store them in the fridge for easy salad assembly throughout the week.

How do you store leftovers?

Keep the dressing and salad separate in airtight containers until you’re ready to eat. The salad will stay fresh for 2-3 days in the refrigerator, while the dressing lasts up to 5 days.

How many does this recipe serve?

This recipe makes 2 to 3 salads if you’re eating it for lunch or dinner. It also makes a great side dish during the Fall months. If it’s used as a side dish it makes about 6 servings.

We love salads with roasted sweet potatoes! You may also like our Fall Sweet Potato and Chicken Salad with Apples.

Other Fall Recipes You May Like

• Healthy Pumpkin Spice Mug Cake for Fall (Gluten-Free)
• The Best Easy Pumpkin Pie Recipe Without Eggs
• Super Easy Crockpot Potato Soup
• Easy Keto Apple Pie Crumble Recipe with Almond Flour
• Farro Salad with Apples, Pomegranates & Cranberries

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Yield: 3 Salads or 6 Side Dish Servings

Roasted Sweet Potato Salad with Goat Cheese, Cranberries & Pumpkin Seeds

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This roasted sweet potato salad with cinnamon honey dressing combines roasted sweet potatoes, crisp greens, creamy goat cheese, and crunchy pecans into a warm and flavorful dish perfect for fall dinners and cozy autumn nights.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

Salad

• 1 pound peeled sweet potatoes, diced
• 3 cups fresh baby spinach
• 3 cups fresh baby arugula
• 3/4 cups roasted pecans
• 1/2 cup dried cranberries
• 1/2 cup crumbled goat cheese

Dressing:

• 1/4 cup plain fat free Greek yogurt
• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• 1/2-1 tsp Dijon Mustard
• 1/2 tsp apple cider vinegar
• 1/4 tsp ground cinnamon
• salt to taste

Instructions

1. Preheat your oven to 425°F. Toss peeled and diced sweet potatoes in a small amount of oil and roast for 25 minutes, flipping halfway through. For a quicker method, you can use an air fryer at 400°F for 10-12 minutes.
2. Prepare the Dressing by whisking together the Greek yogurt, olive oil, honey, Dijon mustard, apple cider vinegar, cinnamon, and a pinch of salt until smooth in a mixing bowl or small jar that has a lid.
3. After your sweet potatoes have cooled, you can combine spinach, arugula, diced potatoes, roasted pecans, dried cranberries, and crumbled goat cheese.
4. Top with your dressing before serving.

Notes

You can roast your sweet potatoes and store them in the fridge for easy salad assembly throughout the week.

If possible, keep the dressing and salad separate in airtight containers until you’re ready to eat.

The salad will stay fresh for 2-3 days in the refrigerator, while the dressing lasts up to 5 days.

*Nutritional information is based on 3 servings of salad.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 644Total Fat: 37gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 18mgSodium: 482mgCarbohydrates: 71gNet Carbohydrates: 61gFiber: 10gSugar: 43gProtein: 16g

Nutritional Information may vary and may not be accurate.

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