This Roasted Sweet Potato & Cranberry Salad is a vibrant celebration of flavors and textures that will brighten any meal. Tender, caramelized sweet potatoes pair perfectly with tart cranberries, creating a delightful balance in every bite. A sprinkle of crunchy nuts and a drizzle of tangy dressing add layers of richness, making it both satisfying and refreshing. Ready in just under 30 minutes, it’s a fuss-free dish that feels indulgent yet wholesome.

Each forkful brings a medley of sweet, savory, and tangy notes, making it a crowd-pleaser for any occasion. The warm, earthy aroma of roasted sweet potatoes mingles with the bright pop of cranberries, creating a sensory experience that’s as comforting as it is exciting. Whether served as a side or a light main, this salad is a delicious way to enjoy the best of seasonal produce. It’s a recipe that’s as easy to love as it is to make.

Ingredients for Roasted Sweet Potato & Cranberry Salad

1½ cups cooked wheat berries (about ¾ cup uncooked)*
1 large sweet potato, chopped into cubes
2 cups mixed greens (baby kale, spinach, arugula, etc.)
⅓ cup dried cranberries
⅓ cup crumbled feta
¼ cup toasted pumpkin seeds (toast on a small skillet for 30 seconds or so)
Pinch of red pepper flakes
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- ¼ teaspoon cinnamon
- 4 sage leaves, finely chopped
- Sea salt and fresh black pepper, to taste

Step-by-Step Instructions

Roast the sweet potatoes: Preheat your oven to 400°F. Chop the sweet potato into bite-sized cubes. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-30 minutes, or until the edges turn darker and crispy. (Optional: Add sage leaves to the baking sheet for extra flavor, but remove them before the sweet potatoes are done.)
Make the dressing: In a small bowl, whisk together the olive oil, garlic, honey, apple cider vinegar, cinnamon, sage, salt, and pepper. Taste and adjust seasonings, then set aside.
Assemble the salad: Place the mixed greens in a large bowl. Toss the warm wheat berries and hot sweet potatoes over the greens so they wilt slightly from the heat.
Add the dressing: Drizzle the dressing over the salad, using as much or as little as you like. Toss to combine.
Finish the salad: Add the dried cranberries, crumbled feta, toasted pumpkin seeds, and a pinch of red pepper flakes. Gently toss again.
Serve: Taste and adjust seasonings if needed. Serve immediately and enjoy!

Perfect Pairings: Serving Suggestions

This Roasted Sweet Potato & Cranberry Salad is a versatile dish that works beautifully as a main course or a side. For a light lunch, pair it with a slice of crusty whole-grain bread. If serving as a side, it complements roasted chicken, grilled salmon, or even a hearty vegetarian lasagna. Add a glass of crisp white wine or sparkling water with a twist of lemon for a refreshing touch.

Make It Your Own: Recipe Variations

Feel free to customize this salad to suit your taste or pantry staples. Swap the wheat berries for quinoa or farro for a different texture. Replace feta with goat cheese or omit it for a vegan version. For a nuttier crunch, substitute pumpkin seeds with toasted almonds or pecans. If dried cranberries aren’t your thing, try pomegranate arils or chopped dried apricots instead.

Quick Tips for Time-Saving Success

To save time, cook the wheat berries ahead of time and store them in the fridge for up to 3 days. You can also roast the sweet potatoes in advance and reheat them slightly before assembling the salad. If you’re short on time, skip toasting the pumpkin seeds—they’ll still add a nice crunch. Pre-washed greens and pre-minced garlic are great shortcuts too!

Keep It Fresh: Storage and Reheating

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the greens from getting soggy. To reheat, gently warm the sweet potatoes and wheat berries in the microwave or on the stovetop, then toss with the other ingredients just before serving.

Essential Equipment for Effortless Prep

You’ll need a baking sheet for roasting the sweet potatoes and a small skillet for toasting the pumpkin seeds. A sharp chef’s knife makes chopping the sweet potato a breeze, and a whisk is handy for blending the dressing. A large mixing bowl is essential for tossing everything together. If you’re cooking wheat berries from scratch, a medium saucepan with a lid will come in handy.