This Chili Roasted Sweet Potato & Cranberry Salad blends sweet, savory and tart flavors into a deeply satisfying vegetarian salad—perfect for the holidays or any weeknight dinner.
The first day of “Thanksgiving Week” on the blog is here, and I’m excited to share one of my favorite holiday side dishes: a chili-roasted sweet potato salad studded with dried cranberries, creamy goat cheese and crunchy candied pecans. This salad is a wonderful balance of textures and flavors—warm roasted sweet potatoes with a hint of chili, bright greens, tart cranberries and a silky avocado vinaigrette.
This week’s lineup of recipes includes several twists on Thanksgiving classics passed down through my family. Expect hearty mains, comforting sides and festive drinks to round out your holiday table:
- Monday: Chili Roasted Sweet Potato & Cranberry Salad
- Tuesday: Cajun Turkey with Cajun Roasted Mashed Potatoes
- Wednesday: Cranberry Apple Moscow Mule Punch
- Thursday: Farro with Prosciutto, Pine Nuts & Provolone
- Friday: Bundt Pan Sausage Stuffing
I was fortunate to grow up close to my grandparents, great-grandmother and aunt on my dad’s side—practically raised in their kitchens. When people ask if I went to culinary school I joke, “No—I went to Grandma’s cooking school.” I spent countless afternoons helping with everything from pound cakes to holiday dinners. One of the salads I remember combined roasted sweet potatoes, dried cranberries and candied pecans. I used to get in trouble for sneaking all the pecans before dinner!
After roasting sweet potatoes for a soup recently, that salad popped back into my head and I knew it was time to recreate it. For this version I toss the sweet potatoes in a savory chili seasoning before roasting to add warmth and depth. The sweet potatoes pair beautifully with tart cranberries, tangy goat cheese, and crunchy candied pecans, while the avocado vinaigrette brings a creamy, bright finish that ties everything together.
Ingredients
Chili Roasted Sweet Potato & Cranberry Salad
- 4 cups sweet potatoes, peeled and diced
- ½ cup red onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp chili seasoning mix (homemade or store-bought)
- 6 cups kale, stems removed and chopped
- 6 cups baby spinach, roughly chopped
- ½ cup dried cranberries
- ¼ cup goat cheese, crumbled
- ¼ cup candied pecans (or regular pecans)
Avocado Vinaigrette Dressing
- 1 ripe avocado, skin and pit removed
- ¼ cup white balsamic vinegar
- 3 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the diced sweet potatoes, sliced red onion and minced garlic with the olive oil and chili seasoning until evenly coated. Spread in a single layer on a baking sheet.
- Roast for 15–20 minutes, or until the sweet potatoes are fork tender and lightly browned. Remove from the oven and let cool for 5–10 minutes.
- While the sweet potatoes roast, make the avocado vinaigrette: combine the avocado, white balsamic vinegar, lemon juice, salt and pepper in a blender or food processor. Blend on low until smooth, then drizzle in the olive oil while blending to emulsify. Taste and adjust seasoning as needed; set aside.
- Remove the stems from the kale and chop the kale and baby spinach together. Place the greens in a large bowl and toss with half of the avocado vinaigrette to lightly dress them.
- Top the dressed greens with the warm roasted sweet potatoes, dried cranberries, crumbled goat cheese and candied pecans. Add more vinaigrette to taste and toss gently to combine.
- Serve immediately, with extra dressing on the side. This salad works well warm or at room temperature and makes a great vegetarian side for holiday meals.
Notes and tips: use a slightly underripe avocado for a firmer dressing, or add a tablespoon or two of water to thin the vinaigrette if needed. Swap pecans for walnuts or almonds if preferred. To make the salad ahead, roast the sweet potatoes and prepare the dressing in advance, then assemble right before serving so the greens stay fresh and crisp.
Kicked-up sweet potatoes combined with warm family memories make this salad both delicious and sentimental—an excellent vegetarian main or side dish for Thanksgiving and beyond.
