Sweet Potato Salad with Feta, Cranberries, and Toasted Almonds Recipe
Introduction
This vibrant Sweet Potato Salad combines tender roasted sweet potatoes with fresh spinach, nutty wild rice, and tangy feta, all brought together by a zesty honey lemon mustard dressing. It’s a delicious and satisfying dish perfect for a light lunch or a colorful side.
Ingredients
- 1 kg / 2 lb sweet potato, cut into 2 cm 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). In a jar, combine lemon juice, extra olive oil, honey, Dijon mustard, minced garlic, salt, and pepper. Shake well to make the dressing.
- Step 2: Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking tray.
- Step 3: Roast the sweet potatoes for 20 minutes, then flip them over and roast for an additional 5 minutes until golden on the edges.
- Step 4: In a large bowl, combine the baby spinach, sliced red onion, and half of the toasted almonds. Drizzle with 2 tablespoons of the dressing and toss to coat.
- Step 5: Toss the warm wild rice with 1 tablespoon of the dressing to season.
- Step 6: Arrange the dressed spinach mixture on a serving platter. Layer the dressed wild rice over the spinach, then add the roasted sweet potatoes and dried cranberries on top.
- Step 7: Drizzle the remaining dressing over the salad, then sprinkle with crumbled feta and the remaining toasted almonds. Serve immediately and enjoy!
Tips & Variations
- Try substituting wild rice with quinoa or brown rice for a different texture.
- Add some chopped fresh herbs like parsley or mint for extra freshness.
- Use pecans or walnuts instead of almonds if preferred.
- If you like it more tangy, add a little extra lemon juice to the dressing.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to avoid sogginess. Reheat the roasted sweet potatoes and wild rice gently before assembling the salad again to maintain texture and flavor.
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 roasted sweet potatoes and cooked wild rice in advance. Store them separately and assemble the salad just before serving to keep it fresh and crisp.
Is this recipe suitable for vegans?
To make this salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative. The rest of the ingredients and dressing are naturally vegan-friendly.
PrintSweet Potato Salad with Feta, Cranberries, and Toasted Almonds Recipe
This vibrant Sweet Potato Salad combines roasted sweet potatoes with baby spinach, toasted almonds, dried cranberries, and crumbled feta, all brought together with a tangy honey lemon mustard dressing. The warm wild rice adds a hearty texture, making this salad a perfect blend of sweet, savory, and fresh flavors for a wholesome and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato
- 1 kg (2 lb) sweet potato, cut into 2 cm (4/5 inch) cubes
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Salad
- 200 g (7 oz) baby spinach (or rocket/arugula)
- ½ red onion, finely sliced
- ¾ cup sliced almonds, toasted
- 90 g (3 oz) feta, crumbled
- ¾ 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
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven: Preheat your oven to 200°C (390°F) to prepare for roasting the sweet potatoes.
- Prepare dressing: Combine the lemon juice, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a jar. Shake well until all ingredients are fully mixed to create the honey lemon mustard dressing.
- Roast sweet potatoes: Toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking tray. Roast for 20 minutes, then flip the cubes to ensure even cooking. Roast for an additional 5 minutes, or until the edges are golden and crispy.
- Assemble salad base: In a large bowl, combine the baby spinach, finely sliced red onion, and half of the toasted almonds. Drizzle 2 tablespoons of the prepared dressing over the greens and gently toss to coat.
- Toss rice with dressing: Drizzle 1 tablespoon of the dressing over the warm cooked wild rice and toss to evenly distribute the flavors.
- Layer the salad: On a serving platter, spread the dressed spinach mixture as the base. Top this with the dressed wild rice, followed by the roasted sweet potatoes and dried cranberries.
- Final touches: Drizzle the remaining dressing over the top of the assembled salad. Sprinkle the crumbled feta cheese and the remaining toasted almonds on top for added texture and flavor. Serve immediately and enjoy!
Notes
- You can substitute baby spinach with arugula or rocket for a peppery flavor.
- Cook wild rice according to package instructions in advance; warm it before assembling the salad.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- To toast almonds, spread them on a baking sheet and bake at 180°C (350°F) for about 5-7 minutes until lightly browned and fragrant.
Keywords: sweet potato salad, roasted sweet potato, wild rice salad, honey lemon mustard dressing, vegetarian salad, gluten free salad
