This salad is one of those recipes that feels fancy but is actually super easy to make. It’s got warm roasted sweet potatoes, tart cranberries, creamy goat cheese, crunchy candied nuts, and fresh greens. Everything is tossed in a tangy maple Dijon dressing that brings all the fall flavors together in one big, cozy bowl.
Why I Love This Recipe
I first threw this salad together for a fall dinner party when I didn’t want to serve something boring. It ended up being the first dish to disappear. Everyone loved the mix of flavors and textures, especially the warm sweet potatoes against the creamy goat cheese.
- The roasted sweet potatoes are tender and caramelized
- Goat cheese adds a creamy tang that melts just slightly into the warm salad
- The candied nuts give it a sweet crunch
- It’s hearty enough to be lunch but still light and fresh
- It’s a great balance of sweet, salty, tangy, and savory
What You’ll Need
- 3 small sweet potatoes (450g), peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon Cajun seasoning
- ½ teaspoon salt
Candied Nuts and Seeds
- 1 cup chopped pecans
- ¼ cup pumpkin seeds
- 1½ tablespoons honey
Salad Base and Toppings
- 6 cups chopped romaine lettuce
- 2 medium apples, thinly sliced
- ⅓ cup crumbled goat cheese
- ¼ cup dried cranberries
Maple Dijon Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1½ tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Pro Tips
- Let the sweet potatoes cool slightly before adding goat cheese so it doesn’t melt too much
- Toasting the nuts before candying them makes them extra flavorful
- Use a mix of red and green apples for more color and flavor
- Make the dressing a day ahead for even better flavor
- If making for a crowd, serve the dressing on the side to keep the lettuce crisp
Tools You’ll Need
- Large mixing bowl
- Baking sheet lined with parchment
- Small saucepan or skillet
- Whisk
- Knife and cutting board
- Serving bowl
Substitutions and Variations
- Use feta instead of goat cheese if you prefer a saltier cheese
- Swap pecans with walnuts or almonds
- Add cooked quinoa to make it more filling
- Use arugula or mixed greens instead of romaine
- Add pomegranate seeds for a juicy pop
Make Ahead Tips
- Roast the sweet potatoes up to 2 days ahead and store in the fridge
- Make the dressing and candied nuts ahead; store separately
- Assemble the salad just before serving for the best texture
How to Make Cranberry Sweet Potato Salad with Goat Cheese
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F. In a bowl, mix together:
- 3 small diced sweet potatoes (450g)
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ½ tsp Cajun seasoning
- ½ tsp salt
Toss until everything is evenly coated.
Step 2: Bake the Sweet Potatoes
Spread the coated sweet potatoes out in a single layer on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway, until crispy on the edges and tender inside.
Step 3: Candy the Pecans and Seeds
In a dry pan over medium-low heat, toast:
- 1 cup chopped pecans
- ¼ cup pumpkin seeds
Toast for 3–5 minutes until fragrant, then remove from heat and stir in:
- 1½ tbsp honey
Mix until coated, then spread onto parchment and let cool.
Step 4: Make the Dressing
In a small bowl or jar, whisk together:
- ¼ cup extra virgin olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1½ tbsp apple cider vinegar
- ½ tsp garlic powder
- Salt and pepper to taste
Whisk until smooth.
Step 5: Assemble the Salad
In a large serving bowl, layer:
- 6 cups chopped romaine
- Roasted sweet potatoes
- 2 thinly sliced apples
- ⅓ cup crumbled goat cheese
- ¼ cup dried cranberries
- Candied pecans and pumpkin seeds
Drizzle with the dressing just before serving or serve it on the side.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing separate if you know you’ll have extras.
Servings & Time
Serves: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Macros (Per Serving – Approximate)
- Calories: 290
- Carbs: 31g
- Protein: 5g
- Fat: 17g
- Fiber: 5g
- Sugar: 12g
Why This Recipe Works (Quick Science)
Roasting sweet potatoes brings out their natural sugars and creates crispy edges thanks to the oil and mustard. The acid in the dressing cuts through the sweetness, while goat cheese adds creamy tang and the candied nuts bring crunch. Every bite has contrast—soft, crispy, sweet, salty, and creamy.
Common Mistakes
- Adding goat cheese too early—it can melt and disappear. Add last.
- Not toasting nuts first—they’ll taste flat instead of rich and crunchy.
- Overdressing the salad—start with a drizzle and add more if needed.
- Cutting sweet potatoes too big—they won’t roast evenly.
What to Serve With
- Roasted turkey or chicken
- Butternut squash soup
- Warm bread or dinner rolls
- Grilled pork chops
- Cranberry-glazed meatballs
FAQ
Can I use feta instead of goat cheese?
Yes! It’s a great sub with a bit more saltiness.
Can I make it vegan?
Use maple syrup instead of honey for the nuts and skip the goat cheese or use a dairy-free alternative.
What apples work best?
Honeycrisp or Gala are great for sweetness and crunch.
Can I make this the night before?
You can prep everything ahead, but wait to assemble and dress until just before serving.
What if I don’t have Cajun seasoning?
Use paprika with a pinch of chili powder or black pepper.
Wrap-Up
This Cranberry Sweet Potato Salad with Goat Cheese is cozy, fresh, and full of bold fall flavor. Make it once, and it’ll be your new favorite side dish for holiday dinners, meal prep lunches, or anything in between. If you try it, leave a comment and let me know how it turned out!