Sweet Potato Salad with Cranberries, Feta, and Toasted Almonds Recipe

Introduction

This Sweet Potato Salad is a vibrant and satisfying dish perfect for any season. Roasted sweet potatoes combine beautifully with tender wild rice, fresh greens, and a tangy honey lemon mustard dressing for a nutritious and flavorful meal or side.

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 olive oil
• 1.5 tbsp honey
• 2 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: Preheat the oven to 200°C (390°F).
2. Step 2: Combine all dressing ingredients in a jar, shake well, and set aside.
3. Step 3: Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them evenly on a baking tray.
4. Step 4: Roast the sweet potatoes for 20 minutes, then flip them and roast for another 5 minutes until golden on the edges.
5. Step 5: In a bowl, combine baby spinach, sliced red onion, and half of the toasted almonds. Drizzle with 2 tablespoons of the dressing and toss to coat.
6. Step 6: Toss the warm cooked wild rice with 1 tablespoon of the dressing.
7. Step 7: Arrange the dressed spinach mixture on a serving platter. Top with the dressed wild rice, followed by roasted sweet potato cubes and dried cranberries.
8. Step 8: Drizzle the remaining dressing over the top, then sprinkle with crumbled feta and the remaining almonds. Serve immediately.

Tips & Variations

• Try substituting wild rice with quinoa or brown rice for a different texture.
• For added protein, toss in some toasted chickpeas or grilled chicken.
• Use maple syrup instead of honey for a vegan-friendly dressing.
• To toast almonds, heat them in a dry pan over medium heat until fragrant and lightly browned, about 3-5 minutes.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and toss before serving to keep salad ingredients fresh. Reheat the sweet potato and rice gently if preferred warm, but the salad also tastes great served cold or at room temperature.

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 components ahead, but it’s best to assemble the salad just before serving to keep the greens fresh and the textures crisp.

What can I substitute for feta cheese?

If you prefer a dairy-free option, try using crumbled tofu or omit the cheese altogether and add extra nuts or seeds for texture.

Sweet Potato Salad with Cranberries, Feta, and Toasted Almonds Recipe

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★★★★★

4.9 from 121 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nutritious Sweet Potato Salad combining roasted sweet potatoes, baby spinach, wild rice, toasted almonds, and a tangy honey lemon mustard dressing. This salad balances sweet, savory, and nutty flavors, ideal as a hearty lunch or light dinner.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat the oven: Set your oven to 200°C (390°F) to prepare for roasting the sweet potatoes.
2. Prepare the dressing: Combine the lemon juice, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a jar. Shake well to emulsify and set aside.
3. Toss and roast sweet potatoes: In a bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking tray.
4. Roast sweet potatoes: Place the tray in the preheated oven and roast for 20 minutes. Flip the cubes halfway through to ensure even roasting. Continue roasting for an additional 5 minutes until the edges are golden and slightly caramelized.
5. Prepare the spinach salad: In a large bowl, combine the baby spinach, sliced red onion, and half of the toasted almonds. Drizzle 2 tablespoons of the dressing over and toss gently to coat.
6. Toss warm rice with dressing: Add 1 tablespoon of the dressing to the warm cooked wild rice and toss to distribute evenly.
7. Assemble the salad: Spread the dressed spinach mixture on a serving platter. Layer the dressed wild rice evenly over the spinach, then top with the roasted sweet potatoes and dried cranberries.
8. Finish and serve: Drizzle the remaining dressing over the salad. Sprinkle with crumbled feta cheese and the remaining toasted almonds. Serve immediately and enjoy the fresh flavors!

Notes

• For best results, use firm, fresh sweet potatoes to ensure they hold their shape when roasted.
• Warm wild rice before combining with dressing to enhance its flavor absorption.
• To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
• This salad can be served warm or at room temperature.
• Leftovers keep well refrigerated for up to 2 days; add fresh dressing before serving if needed.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Keywords: sweet potato salad, roasted sweet potatoes, wild rice salad, honey lemon dressing, healthy salad, vegetarian salad