Vegan Roasted Sweet Potato Salad is an easy, flavorful holiday side dish. There's no greens in this salad, with a base of roasted sweet potatoes and onions. Then tossed with dried cranberries, vegan feta, sunflower seeds, and parsley. Perfect for fall or holiday gatherings.
Sometimes you need a salad that's not a salad. Like a green salad is a nice option around the holidays, but you're probably only making one leafy salad per holiday gathering.
What you really need are side dishes.. But also dishes that are easy. That you just throw together.
That's what's great about this vegan roasted sweet potato salad. It takes very little work, but you still get a nice, solid side dish.
This salad is full of fall/holiday vibes, with roasted sweet potatoes and cranberries. Plus your choice of nuts or seeds, like sunflower seeds, pumpkin seeds, walnuts, or pecans. All tossed in my super easy classic salad dressing.
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Why You'll Love This Vegan Roasted Sweet Potato Salad
- Dietary needs - this salad is vegan, gluten-free, refined sugar free, and easily made oil-free
- Perfect for the holidays - Roasted sweet potatoes, cranberries, and parsley make this salad a seasonal favorite.
- Sweet & savory - The balance of creamy feta, tart cranberries, and roasted vegetables is perfect.
- Meal prep friendly - Holds up beautifully in the fridge and tastes even better the next day.
- Healthy & satisfying - Packed with fiber and healthy fats
Ingredient Notes & Substitutions
- Red Onion: red or white onion are both great here. You could also use a few shallots
- Sweet Potatoes: feel free to leave the skin on, or peel it off
- Water or Oil: for roasting
- Salt & Pepper
- Vegan Feta: if you don't like vegan feta, feel free to omit. You can also use cashews, or chunks of avocado
- Dried Cranberries: look for a low/no sugar added brand. Feel free to also sub any dried fruit
- Nuts/Seeds: I used sunflower seeds, but pumpkin seeds, chopped walnuts, or chopped pecans would all be delicious
- Fresh Parsley: this is chopped and added to the salad, so fresh parsley is definitely necessary
Dressing Ingredients
This is my classic easy oil-free salad dressing!
- Water: instead of oil as the base, we'll use water. We won't use it in the same proportion as you might in a regular vinaigrette - the water just helps get the right consistency and balance of flavors
- Dijon Mustard: a vinaigrette staple ingredient. Dijon has the best flavor for a dressing like this - I don't recommend using yellow mustard
- Maple Syrup: maple syrup adds some sweetness to the dressing. For a completely fruit-sweetened dressing, you can use date syrup instead
- Lemon Juice: acid helps create a nice tangy flavor. You could sub lime juice or apple cider vinegar
- Salt & Pepper
Pro Tip: this salad is delicious cold, and is a great make-ahead option for the holidays
Step-By-Step Instructions
Step 1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
Step 2. Arrange the sweet potato and onion evenly between the two prepared pans. Drizzle on the oil or water, and sprinkle on the salt and pepper. Toss well. Transfer to the oven and bake for 45-60 minutes, until the potatoes are fork tender and starting to brown.
Step 3. Meanwhile, in a small bowl, whisk together the dressing ingredients. Set aside.
Step 4. When the sweet potatoes are baked, transfer to a large bowl and toss with the feta, cranberries, sunflower seeds, parsley, and dressing. Serve warm or cold.
FAQ & Expert Tips
Yes! This salad is great cold, and the flavors blend more as it sits.
Try cashew cheese or avocado chunks for creaminess.
The dressing itself is already oil-free. Simply roast the sweet potatoes with water in place of oil.
Serve warm or cold! It's delicious served slightly warm or chilled straight from the fridge.
Store in an air-tight container in the fridge for up to a week.
Recipe Prayer
Thank you God for this food. Help us to enjoy the fruits of your creation. Amen.
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📖 Recipe
Vegan Roasted Sweet Potato Salad
Ingredients
- 1 Small Red Onion diced
- 3 Large Sweet Potatoes diced
- 2 Tablespoons Water or 1 tablespoon extra virgin olive oil
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- ¾ Cup Vegan Feta
- ¾ Cup Dried Cranberries
- ½ Cup Sunflower Seeds, Pumpkin Seeds, chopped Walnuts or Pecans
- ¼ Cup Chopped Fresh Parsley
Easy Oil Free Salad Dressing
- 3 Tablespoons Water
- 3 Tablespoons Dijon Mustard
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Arrange the sweet potato and onion evenly between the two prepared pans. Drizzle on the oil or water, and sprinkle on the salt and pepper. Toss well. Transfer to the oven and bake for 45-60 minutes, until the potatoes are fork tender and starting to brown.
- Meanwhile, in a small bowl, whisk together the dressing ingredients. Set aside.
- When the sweet potatoes are baked, transfer to a large bowl and toss with the feta, cranberries, sunflower seeds, parsley, and dressing. Serve warm or cold.
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Nutrition
Nutrition information is an estimate.
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