Dinner

Sweet Potato Salad with Roasted Potatoes, Baby Spinach, Cranberries, Feta, and Wild Rice in Lemon Honey Mustard Dressing Recipe

ByNoah Steele April 19, 2026April 19, 2026

Introduction

This Sweet Potato Salad is a vibrant and nutritious blend of roasted sweet potatoes, tender greens, wild rice, and a tangy honey lemon mustard dressing. It’s perfect as a hearty side or a light main, packed with textures and flavors that delight the palate.

A close-up view of a salad served in a white bowl, placed on a white marbled surface. The salad has several layers: at the bottom, fresh green spinach leaves with a smooth texture. On top of the spinach, there are bright orange roasted sweet potato cubes, each piece soft and slightly glossy. Scattered among the sweet potatoes are thin slices of light purple red onion, and small dark dried cranberries adding contrast. There are also some cooked wild rice grains mixed in, dark brown and chewy. Light tan almond slices are sprinkled across the salad, adding a crunchy texture. Finally, small white crumbles of goat cheese are spread over the top, creamy and soft. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg (2 lb) sweet potato, cut into 2 cm (4/5″) cubes
2 tbsp olive oil

1/2 tsp salt and pepper
200 g (7 oz) baby spinach (or rocket/arugula)

1/2 red onion, finely sliced
3/4 cup sliced almonds, toasted

90 g (3 oz) feta, crumbled
3/4 cup dried cranberries
2 cups cooked wild rice, warm

3 tbsp lemon juice
5 tbsp extra virgin olive oil
1.5 tbsp honey

2 tsp Dijon mustard
1 small garlic clove, minced
1/2 tsp salt

1/2 tsp pepper

Instructions

Step 1: Preheat your oven to 200°C (390°F). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them evenly on a baking tray.
Step 2: Roast the sweet potatoes for 20 minutes. Flip them over and roast for an additional 5 minutes or until edges are golden and slightly crisp.

Step 3: In a jar, combine lemon juice, extra olive oil, honey, Dijon mustard, minced garlic, salt, and pepper. Shake well to make the dressing.
Step 4: In a large bowl, toss the baby spinach, sliced red onion, and half of the toasted almonds with 2 tablespoons of the dressing.
Step 5: Drizzle the warm cooked wild rice with 1 tablespoon of dressing and toss to coat evenly.

Step 6: On a serving platter, spread the dressed spinach mixture as the base. Layer the dressed wild rice over the greens, then add the roasted sweet potatoes and dried cranberries on top.
Step 7: Drizzle the remaining dressing over the salad. Sprinkle with crumbled feta and the remaining toasted almonds. Serve immediately.

Tips & Variations

Use pumpkin or butternut squash instead of sweet potato for a slightly different flavor.

Swap wild rice with any other cooked grains like quinoa or brown rice to suit your preference.
Make the dressing ahead of time and dress the rice while it’s warm so it absorbs the flavors thoroughly.
Dress the spinach and other ingredients just before serving to keep the greens fresh and crisp.

Storage

Store leftovers covered in the refrigerator for up to 2 days. The baby spinach holds up well once dressed, especially with the other salad components masking any slight wilt. Reheat the salad slightly or enjoy at room temperature for the best taste.

How to Serve

A close-up of a salad in a white bowl set on a white marbled surface shows several layers of fresh ingredients. The base layer is dark green spinach leaves covering the bowl evenly. On top of this are spread small orange roasted sweet potato cubes with a slightly glossy texture. Thin slices of red onion are scattered delicately among the sweet potatoes, adding a light purple color and crisp texture. Dark wild rice grains are sprinkled throughout, adding contrast with their long, thin shapes. There are small white crumbles of feta cheese distributed across the salad, providing a creamy texture and bright color spots. Dark, dried cranberries add pops of deep red, while thinly sliced almond flakes bring a light tan color and crunchy feel throughout. The salad looks fresh, colorful, and richly textured. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Absolutely. Goat cheese or halloumi would make great alternatives to feta and will add their own unique flavor and texture.

How do I cook wild rice properly?

Bring a large pot of water to boil, then add about 3/4 cup of uncooked wild rice. Reduce heat to a simmer and cook for approximately 35 minutes until the grains burst open revealing light brown interiors. Taste to confirm tenderness before draining.