Sweet Potato & Cranberry Salad

roasted sweet potato & cranberry salad

In one version or another, we’ve probably eaten this salad five times in the last couple of weeks. I know everyone’s sort of hooked on sweet potatoes at the moment, and I guess I’m no different…

Two things I love most about sweet potatoes are: 1. They take less strength and finger-losing risk than butternut squash… and 2. once you pop them in the oven, the house almost instantly smells like Thanksgiving.

Now that it’s been a little bit colder here, this has been the perfect soul-warming kind of meal to cozy up to with a bottle of red wine.

roasted sweet potato & cranberry salad

roasted sweet potato grain salad
  • 1.5 cups cooked wheat berries (about ¾ cup uncooked)
  • 2 cups of mixed greens (baby kale, spinach, arugula, etc.)
  • 1 large sweet potato, chopped into cubes
  • 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
  • 2 tablespoons olive oil
  • 1 clove minced garlic
  • 2 teaspoons honey
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon cinnamon
  • 4 sage leaves, finely chopped
  • salt & pepper
  1. cook the wheatberries: (you can do this ahead of time): I cook these like pasta, not like rice, so the ratio of water doesn't matter, you just need to make sure the water covers them. Fill a pot with water, salt the water, add the wheatberries. Bring to a boil, then reduce heat and simmer for about 1 hour (sometimes longer). About halfway through check to make sure there is still water covering the wheatberries. If most of your water has been absorbed but your wheatberries are still crunchy, add more water and continue simmering. They are done when they have a soft but still have a firm, not mushy, bite.
  2. roast the sweet potatoes: Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn darker and roasty. (note, in the photo I have some sage on my baking sheet, you can roast your sage so it gets a little crispy, but take it off before the sweet potatoes are done).
  3. assemble the salad:
  4. Stir the dressing ingredients together, set aside.
  5. Place greens in a large bowl. Place the warm wheat berries and hot sweet potatoes over them so they wilt slightly from the heat. Add the dressing, as much or little as you like. Toss. Add in the rest of the ingredients, gently toss again. Taste and adjust seasonings.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. What a lovely, colourful and fresh looking yet substantial salad.

  2. I like the different textures you have going on here! A slight crunch from the wheatberries and the soft sweet potatoes! Perfect cold weather night meal!

  3. Becky from coffeeandlovenotes.com on said:

    This looks good. I like that it seems light and hearty at the same time, will definitely give this a try soon.

  4. Sonja from acouplecooks.com on said:

    We are roasted sweet potato fiends — and we love them for their ease in preparation over squash too 🙂 This looks delicious!

  5. Laura from thespicedlife.com on said:

    Looks delicious. Pinning now.

  6. Kathryn from londonbakes.com on said:

    I’ve been eating similar salads too recently (I love that combination of the sweet potato with feta). It just seems right for this time of year doesn’t it?

  7. Ashley from edibleperspective.com on said:

    You are so right about sweet potatoes vs. butternut squash. I do love the smoother and creamier texture of butternut, so I’ll usually peel 1 maaaybe 2 a season. But, what.a.pain. The textures sound so great together and the dressing looks light + perfect. Gorgeous photos.

  8. Jacqui from goodthingsgrow.com on said:

    Yep. This is so happening in my kitchen soon. Thank you!

  9. sara forte from sproutedkitchen.com on said:

    yes yes yes. I love bits of sweet potato in salads. So good. this looks gorgeous.

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  12. Stacy on said:

    I am in love with this meal. It was so good, and the kids seemed to like it, too. I made the dressing in the Vitamix so I didn’t have to chop the ingredients and so it was blended smoothly into the dish. For greens, I chose 2/3 arugula, 1/3 spinach. I loved it so much I had to have it for breakfast again the next morning!! Thanks for these recipes! We have loved everything I’ve tried on here.

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  14. Emma from coconutandberries.tumblr.com on said:

    This made a fabulous dinner this evening! Thank you so much for sharing. I’m vegan so I made an almond feta to crumble on top instead. So adored both the flavours and textures- sweet, salty, tangy, chewy, nutty….:D

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  16. Mondomulia from mondomulia.com on said:

    I made this last night for dinner, it was great! Thanks a lot for sharing the recipe! I am going to try more of your recipes for sure! 🙂

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  21. Jan on said:

    I have given this a lot of thought….I’m pretty sure this is the best salad I’ve ever made/eaten. Perfect combination of ingredients in both the salad and the dressing. Simple yet richly flavorful. Thanks!

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  24. my trinh on said:

    it look so delicous

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