Metabolic syndrome (MetS) is a group of interrelated risk factors that increases the risk of future cardiovascular and metabolic diseases. Understanding how MetS is related to specific dietary factors can help researchers, practitioners, and policymakers to develop interventions to prevent or reduce MetS. This study evaluated the relationship between Healthy Eating Index (HEI) scores and MetS status within adolescent populations utilizing the National Health and Nutrition Evaluation Survey (NHANES). We conducted a cross-sectional analysis using NHANES data from 5 waves, 2009-2018 , to examine the relationship between MetS status and HEI score among adolescents (12-19-years-old). Bivariate analyses were used to identify factors related to MetS status, which were further examined in multivariable regression models. Additional sub analyses were performed to evaluate the relationship between HEI’s 13 individual components (e.g., total fruits, fatty acids), MetS and its components (waist circumference, triglyceride, blood pressure, fasting glucose, and HDL-cholesterol). The overall weighted prevalence of MetS within the sample was 6.40% (n=2236 ; mean age 15.47±0.06 years; 52.03% male; and 54.85% non-Hispanic white [NH-White]). HEI total score was lower for those with MetS (43.87±0.88) vs. those without MetS (47.28±0.39) (t=3.64, p=<0.001) and it was a significant protective factor for MetS risk in the bivariate (OR=0.980, 95%CI:0.963-0.996 , p=0.017) and multivariable models (OR=0.973, 95% CI:0.954, 0.993, p=0.010). In sub analyses, higher amounts of fatty acids and lower amounts of saturated fats were found to significantly (p<0.05) reduce odds of MetS risk (aOR=0.884, aOR=0.898), HDL-cholesterol risk (aOR=0.953, aOR=0.950), and glucose risk (aOR=0.960, aOR=0.920). No other components of HEI were related to reduced risk. HEI total score and some of its specific nutrient components were found to significantly reduce the odds of MetS risk among adolescents. Based on the results of this study, increasing the ratio of unsaturated fatty acids to saturated fatty acids by one HEI point could reduce risk by up to 12%. Foods that could be emphasized to improve this ratio include salmon, walnuts, soybeans, and tofu. Similarly, reducing saturated fats by one HEI point could reduce risk by up to 10%. Food that could be limited include red meat, cheese and other full-fat dairy products, and processed meats.