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Roasted Sweet Potato and Cranberry Salad | Mommy's Home Cooking

Roasted Sweet Potato and Cranberry Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 - 6 servings


  • 2 lb sweet potatoes peeled and cubed
  • 4 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup green onions sliced
  • 1 cup pecans
  • 1/2 cup dry cranberry or more to taste
  • 1 tablespoon cilantro chopped
  • 1/4 cup queso fresco crumbled
  • ¼ cup Maple Vinaigrette for dressing optional, see notes


  • Preheat the oven to 400° F. Line a baking tray with parchment paper.
  • Mix the sweet potatoes, olive oil, salt, and pepper. Place the mixture on the tray and roast for about 20 minutes, or until the sweet potatoes soften. Remove from the oven and let cool down slightly.
  • You can do this one day in advance.
  • In a large salad bowl, toss together the roasted sweet potatoes, green onions, pecans, and cranberries.
  • Garnish with chopped cilantro and queso fresco. Dress with Maple Vinaigrette to taste.
  • Serve.


You can also dress the salad with just olive oil, if you prefer.
Maple Vinaigrette recipe.