Description
This vibrant Sweet Potato Salad combines roasted sweet potatoes with fresh baby spinach, tangy feta, crunchy toasted almonds, and sweet dried cranberries, all tossed with a zesty honey lemon mustard dressing. Enhanced by warm wild rice, this wholesome salad is perfect as a hearty side or a satisfying vegetarian main dish.
Ingredients
Scale
Sweet Potato
- 1kg / 2 lb sweet potato, cut into 2cm / 4/5” cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Salad
- 200g / 7oz baby spinach (or rocket/arugula)
- 1/2 red onion, finely sliced
- 3/4 cup sliced almonds, toasted
- 90g / 3oz feta, crumbled
- 3/4 cup dried cranberries
- 2 cups cooked wild rice, warm
Honey Lemon Mustard Dressing
- 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
- Preheat Oven: Preheat your oven to 200°C / 390°F to prepare for roasting the sweet potatoes.
- Make Dressing: Combine all dressing ingredients in a jar; shake well until fully emulsified.
- Prepare Sweet Potato: Toss the cubed sweet potato with olive oil, salt, and pepper. Spread evenly on a baking tray.
- Roast Sweet Potato: Roast sweet potatoes in the oven for 20 minutes, then flip the cubes and roast for an additional 5 minutes until the edges are golden and slightly crispy.
- Assemble Salad Base: Place baby spinach, sliced red onion, and half of the toasted almonds in a large bowl. Drizzle with 2 tablespoons of the dressing and toss to coat evenly.
- Prepare Rice: Drizzle the warm wild rice with 1 tablespoon of dressing and toss to combine and infuse flavor.
- Layer Salad: On a serving platter, spread the tossed spinach mixture, then layer the dressed wild rice on top.
- Add Sweet Potato & Cranberries: Scatter the roasted sweet potato cubes and dried cranberries over the rice layer.
- Finish Salad: Drizzle the remaining dressing over the salad. Top with crumbled feta and the remaining toasted almonds.
- Serve: Serve immediately as a vibrant and satisfying side or main dish.
Notes
- Sweet Potato Alternatives: Pumpkin or butternut squash can be substituted for sweet potatoes for a different flavor profile.
- Wild Rice Substitute: You can use other types of rice or grains if preferred. Cook wild rice by simmering 3/4 cup uncooked wild rice in plenty of boiling water for about 35 minutes until tender but firm.
- Make Ahead Tips: Prepare the dressing ahead and dress the warm rice to let it absorb flavors. Dress the rest of the salad closer to serving time and ensure the sweet potatoes are at room temperature, not cold.
- Leftovers: Baby spinach holds up well once dressed, making leftovers good for next-day meals, such as work lunches, especially with the variety of ingredients that mask any slight wilting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: sweet potato salad, roasted sweet potato, wild rice salad, healthy salad, vegetarian salad, honey lemon mustard dressing, autumn salad
