Sweet Potato Salad with Spinach, Cranberries, and Feta Recipe
Introduction
This Sweet Potato Salad is a vibrant and nutritious dish that combines roasted sweet potatoes with fresh greens, crunchy almonds, and tangy feta. Tossed in a honey lemon mustard dressing, it’s perfect as a light lunch or a colorful side for dinner.
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).
- Step 2: Combine the lemon juice, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a jar. Shake well to make the dressing.
- Step 3: Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking tray.
- Step 4: Roast the sweet potatoes for 20 minutes, then flip them and roast for another 5 minutes until golden around the edges.
- Step 5: In a large bowl, combine baby spinach, sliced red onion, and half of the toasted almonds. Drizzle with 2 tablespoons of the dressing and toss to coat.
- Step 6: In a separate bowl, drizzle the warm cooked wild rice with 1 tablespoon of dressing and toss to combine.
- Step 7: Arrange the dressed spinach mixture on a serving platter. Layer the dressed wild rice on top, then add the roasted sweet potatoes and dried cranberries.
- Step 8: Drizzle the remaining dressing over the salad, then sprinkle with crumbled feta and the remaining toasted almonds. Serve immediately.
Tips & Variations
- Swap baby spinach for arugula or mixed greens for a peppery twist.
- Use pecans or walnuts instead of almonds for a different crunch and flavor.
- Add cooked chickpeas for extra protein and heartiness.
- For a vegan version, omit feta or substitute with a plant-based cheese.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in its own jar. To serve, rewarm the sweet potatoes and rice gently, then toss everything together with fresh greens and dressing. Avoid adding feta and nuts until just before serving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the ingredients in advance, but it’s best to keep the dressing and crunchy toppings separate until just before serving to keep everything fresh and crisp.
What can I use instead of wild rice?
If you can’t find wild rice, brown rice, quinoa, or couscous make excellent substitutes and will work well with the flavors in this salad.
PrintSweet Potato Salad with Spinach, Cranberries, and Feta Recipe
This vibrant Sweet Potato Salad combines roasted sweet potatoes with fresh baby spinach, warm wild rice, toasted almonds, feta cheese, and dried cranberries, all tossed in a zesty honey lemon mustard dressing. It’s a perfect balance of sweet, savory, and tangy flavors, ideal as a wholesome lunch or a nourishing side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato
- 1kg / 2 lb sweet potato, cut into 2cm / 4/5″ cubes
- 2 tbsp olive oil
- 1/2 tsp salt and 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.
- Prepare Dressing: Combine lemon juice, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a jar. Shake vigorously until well blended and set aside.
- Roast Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them out on a baking tray in a single layer. Roast in the preheated oven for 20 minutes, then flip the cubes to ensure even cooking, and roast for another 5 minutes or until the edges turn golden and tender.
- Assemble Greens: In a large bowl, combine baby spinach, finely sliced red onion, and half of the toasted almonds. Drizzle 2 tablespoons of the dressing over the greens and toss gently to coat.
- Dress the Rice: Pour 1 tablespoon of the dressing over the warm cooked wild rice and toss to distribute the flavors evenly.
- Layer Salad: Spread the dressed baby spinach mixture on a serving platter. Layer the dressed wild rice over the greens, followed by the roasted sweet potatoes and dried cranberries on top.
- Finish Salad: Drizzle the remaining dressing generously over the layered salad. Sprinkle crumbled feta cheese and the remaining toasted almonds on top. Serve immediately for the best flavor and texture.
Notes
- For best results, roast the sweet potatoes until edges are golden to develop a caramelized flavor.
- Wild rice can be substituted with brown rice or quinoa based on preference.
- To toast almonds, dry roast them in a skillet over medium heat until fragrant and golden, stirring frequently to avoid burning.
- Adjust dressing ingredients to taste if you prefer it more tangy or sweet.
Keywords: sweet potato salad, roasted sweet potato, wild rice salad, healthy salad, honey lemon dressing, vegetarian salad
