This Sweet Potato Salad is not your average leafy bowl. It’s warm, hearty, and absolutely packed with vibrant flavors that make every bite crave-worthy. Roasted sweet potatoes tossed with lentils, cranberries, red onion, and herbs, then finished with a creamy tahini dressing – it’s the kind of dish that makes salad lovers out of skeptics.

Perfect as a side or a satisfying vegetarian main, this salad has a way of showing up at gatherings and stealing the spotlight. Its cozy, earthy notes are perfectly balanced with zesty bursts and creamy textures. Whether you’re making it for a holiday spread or just jazzing up lunch, this dish delivers.

Why You’ll Love This Sweet Potato Salad

Nutrient-rich: Sweet potatoes and lentils provide a powerful combo of fiber, vitamins, and plant-based protein.
Flavor explosion: The mix of roasted veg, tangy cranberries, fresh herbs, and creamy dressing hits every note.
Meal prep magic: Tastes even better the next day, making it perfect for packed lunches.
Gluten-free & vegan: Naturally suitable for most diets, and easy to customize.

What Kind of Sweet Potatoes Should I Use?

For best results, stick to orange-fleshed sweet potatoes (like Beauregard or Garnet varieties). They roast beautifully, getting that caramelized edge that brings depth to this salad. Avoid white sweet potatoes if you want that classic sweetness and color.

Ingredients for the Sweet Potato Salad

This salad shines with simple, wholesome ingredients that come together for something truly special. Each component has its own role in flavor and texture harmony:

Sweet Potatoes: Roasted until golden, these are the hearty base of the salad.
Green Lentils: Provide substance and protein, and hold their shape beautifully.
Red Onion: Adds a sharp crunch that cuts through the richness.
Dried Cranberries: For a chewy, tangy pop of sweetness.
Fresh Parsley: Brightens the entire salad with fresh, herbal notes.
Pumpkin Seeds: Offer crunch and nuttiness.
Tahini Dressing: Creamy and slightly nutty, this ties everything together.
Olive Oil, Garlic, Lemon Juice: Essential for roasting and the dressing’s flavor.
Salt & Pepper: For seasoning.

How To Make the Sweet Potato Salad

Step 1: Roast the Sweet Potatoes

Preheat the oven to 400°F. Dice sweet potatoes into bite-sized cubes, toss with olive oil, salt, pepper, and minced garlic. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through until caramelized.

Step 2: Cook the Lentils

While the sweet potatoes roast, cook your green lentils. Rinse them, then simmer in salted water for 20-25 minutes until tender but not mushy. Drain and let cool.

Step 3: Whisk the Dressing

In a small bowl, whisk together tahini, lemon juice, a splash of water, salt, and a touch of maple syrup or honey if desired. Adjust the consistency with water until pourable.

Step 4: Assemble the Salad

In a large bowl, combine roasted sweet potatoes, lentils, diced red onion, cranberries, pumpkin seeds, and chopped parsley. Drizzle with tahini dressing and gently toss to coat everything evenly.

Step 5: Serve or Chill

Serve immediately warm or refrigerate for at least 30 minutes for flavors to meld. It’s just as tasty cold!

How to Serve and Store Sweet Potato Salad

This salad feeds about 4 to 6 people as a main, or 8 as a side dish. Serve it slightly warm or chilled, depending on your preference. It holds up well in lunch boxes or at potlucks, and the flavor deepens with time.

To store, place leftovers in an airtight container in the fridge for up to 4 days. The tahini dressing keeps the salad moist without making it soggy, which is a bonus.