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
Scale
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.
