If you are on the lookout for a salad that bursts with color, flavor, and nutrition, you’re in for a real treat with this Sweet Potato and Wild Rice Salad with Cranberries, Feta, and Toasted Almonds Recipe. It’s a harmonious blend of warm roasted sweet potatoes, nutty wild rice, crunchy toasted almonds, sweet-tart cranberries, and creamy feta cheese that will brighten any meal. Perfectly dressed with a tangy lemon-honey vinaigrette, this salad feels just as special for a weeknight dinner as it does for a holiday gathering. Once you dive into these vibrant ingredients working together, you’ll see why this recipe is a fast favorite in my kitchen.
Ingredients You’ll Need
Everything in this Sweet Potato and Wild Rice Salad with Cranberries, Feta, and Toasted Almonds Recipe is straightforward and thoughtfully selected to create layers of texture and flavor. Each ingredient is essential, whether it’s the sweetness of roasted sweet potatoes, the earthiness of wild rice, or the crunch from toasted almonds that really make this dish shine.
- Sweet potato (1kg / 2 lb, cut into 2cm cubes): The roasted cubes bring a comforting sweetness and tender bite to the salad.
- Olive oil (2 tbsp + 5 tbsp for dressing): Adds richness and helps everything roast beautifully as well as marry the dressing ingredients.
- Salt and pepper (1/2 tsp each for the potatoes + 1/2 tsp each for the dressing): Simple seasoning is key to elevating all flavors.
- Baby spinach (200g / 7oz) or rocket/arugula: Fresh greens add a pop of color and a peppery counterpoint to the sweet potatoes.
- Red onion (1/2, finely sliced): This adds a subtle sharpness and crunch without overpowering the salad.
- Sliced almonds (3/4 cup, toasted): Toasting transforms these into crunchy flavor bombs that contrast with soft textures beautifully.
- Feta (90g / 3oz, crumbled): The salty creaminess of feta cheese balances the sweetness and acidity perfectly.
- Dried cranberries (3/4 cup): Their sweet-tart notes add bursts of juiciness and color.
- Cooked wild rice (2 cups, warmed): A nutty, chewy base that adds substance and heartiness to this salad.
- Lemon juice (3 tbsp): Provides the fresh citrus zing that livens the dressing and overall dish.
- Honey (1.5 tbsp): Gently sweetens the dressing to complement the tart cranberries and savory feta.
- Dijon mustard (2 tsp): Gives the dressing a subtle tang and depth.
- Garlic (1 small clove, minced): Adds a mild savory warmth to the dressing for extra flavor complexity.
How to Make Sweet Potato and Wild Rice Salad with Cranberries, Feta, and Toasted Almonds Recipe
Step 1: Preheat and Prepare the Oven
Start by heating your oven to a toasty 200°C (around 390°F). This ensures your sweet potatoes will roast evenly and develop that irresistible golden crust and sweetness.
Step 2: Shake Up the Dressing
Gather the lemon juice, extra olive oil, honey, Dijon mustard, garlic, salt, and pepper into a jar with a tight lid. Give it a good shake until everything is perfectly blended. This dressing is the magic behind tying all the ingredients together.
Step 3: Toss and Roast the Sweet Potatoes
Take your sweet potato cubes and toss them with 2 tablespoons of olive oil plus salt and pepper. Spread them out evenly on a roasting tray so they have room to caramelize. Pop them in the oven.
Step 4: Roast to Perfection
Roast the sweet potatoes for 20 minutes, then give them a flip so all sides become golden and slightly crisp. Roast for another 5 minutes until edges look perfectly caramelized. That warmth and softness will be a highlight of your salad.
Step 5: Mix the Greens and Some Almonds
In a large bowl, combine the baby spinach, finely sliced red onion, and half of your toasted almonds. Drizzle 2 tablespoons of the dressing over this mix and toss well, so every leaf gets that tangy splash.
Step 6: Dress the Wild Rice
Next, drizzle 1 tablespoon of the dressing over your warm cooked wild rice and toss lightly. This step ensures your rice won’t be bland and brings balance to the salad bite.
Step 7: Assemble the Salad
Spread the dressed greens out on your serving platter as a lovely base. Pile the wild rice on top, followed by your roasted sweet potatoes and scattered cranberries for pops of red and sweetness.
Step 8: Add Final Touches
Drizzle the remaining dressing over the salad, then sprinkle with crumbled feta cheese and the rest of the toasted almonds. Serve immediately and prepare for a chorus of compliments!
How to Serve Sweet Potato and Wild Rice Salad with Cranberries, Feta, and Toasted Almonds Recipe
Garnishes
For a little extra flair, try adding fresh herbs like chopped parsley or chopped mint to brighten the flavors even more. A sprinkle of lemon zest over the top can also amplify the fresh citrus notes from the dressing.
Side Dishes
This salad pairs beautifully with grilled chicken or roasted salmon for a complete meal. It also serves as an excellent vegetarian main when complemented with warm crusty bread or roasted root vegetables on the side.
Creative Ways to Present
For entertaining, serve this salad in individual bowls layered attractively to showcase all the colorful elements. Or try stuffing it into pita pockets or wraps for a portable and hearty lunch option.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in an airtight container in the fridge for up to three days. Keep the dressing separate if you can, and toss just before serving to maintain crispness in the greens and almonds.
Freezing
Because of the fresh greens and nuts, this salad is not ideal for freezing. The textures and flavors would not hold up well after thawing, so fresh is definitely best for this recipe.
Reheating
If you want to enjoy leftovers warm, reheat just the roasted sweet potatoes and wild rice gently in the microwave or oven. Then add fresh greens, toppings, and dressing afterward to keep everything fresh and vibrant.
FAQs
Can I use a different type of rice?
You absolutely can. Brown rice or a blend of wild and brown rice will work well, offering a similar nutty flavor and chewy texture that complements the sweet potatoes.
Is there a way to make this salad vegan?
Yes, simply omit the feta or swap it for a plant-based cheese alternative to keep it vegan while still enjoying the creamy contrast it provides.
What can I substitute for dried cranberries?
If cranberries aren’t your thing, try dried cherries, raisins, or even pomegranate seeds for a burst of sweet-tart flavor.
How do I toast almonds without a toaster?
Just heat a dry skillet over medium heat and add the sliced almonds. Stir frequently until they are fragrant and golden, which usually takes 3 to 5 minutes.
Can I prepare parts of this salad in advance?
Definitely. Roast the sweet potatoes and cook the wild rice a day ahead. Keep them refrigerated separately, then assemble everything just before serving to keep fresh textures crisp.
Final Thoughts
This Sweet Potato and Wild Rice Salad with Cranberries, Feta, and Toasted Almonds Recipe is a vibrant celebration of textures and flavors that feels like a warm hug on a plate. Whether you’re serving it to friends and family or treating yourself, it’s a simple yet impressive dish that nurtures your soul and delights your taste buds. I can’t wait for you to try it and make it a staple in your own kitchen!
Print
Sweet Potato and Wild Rice Salad with Cranberries, Feta, and Toasted Almonds Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A wholesome and vibrant Sweet Potato Salad combining roasted sweet potatoes, fresh baby spinach, warm wild rice, crunchy toasted almonds, and tangy feta cheese, all tossed in a zesty honey-Dijon lemon dressing. Perfect as a flavorful side or a light main dish.
Ingredients
Sweet Potato Roasting
- 1kg / 2 lb sweet potato, cut into 2cm / 4/5″ cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Salad Base
- 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
Dressing
- 3 tbsp lemon juice
- 5 tbsp extra 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 lemon juice, extra olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a jar. Shake well until all ingredients are thoroughly mixed and emulsified to form the dressing.
- Prepare Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, salt, and pepper, ensuring they are evenly coated. Spread them out in a single layer on a baking tray for roasting.
- Roast Sweet Potatoes: Roast in the preheated oven for 20 minutes. After this, flip the sweet potatoes to ensure even cooking and roast for an additional 5 minutes until the edges are golden and crispy.
- Toss Greens: In a large bowl, combine the baby spinach, finely sliced red onion, and half of the toasted almonds. Drizzle 2 tablespoons of the dressing over the mixture and toss gently to coat the leaves without bruising.
- Dress Rice: Drizzle the warm cooked wild rice with 1 tablespoon of the dressing and toss to distribute the flavors evenly.
- Assemble Salad: Arrange the dressed spinach mixture on a serving platter. Layer the dressed wild rice over the greens, followed by the roasted sweet potatoes and scattered dried cranberries.
- Finish and Serve: Drizzle the remaining dressing evenly over the assembled salad. Top with the crumbled feta cheese and the remaining toasted almonds. Serve immediately to enjoy the fresh flavors and textures.
Notes
- For best results, use sweet potatoes of similar size for even roasting.
- Wild rice can be substituted with brown rice or quinoa if preferred.
- To toast almonds, heat them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
- Adjust seasoning by tasting the dressing before serving and adding more salt or lemon juice if desired.
- This salad can be served warm or at room temperature for versatility.
