Description
A vibrant sweet potato salad featuring roasted sweet potatoes, tangy cranberries, and creamy feta, perfect for gatherings or a comforting meal.
Ingredients
Scale
- 1 kg / 2 lb sweet potato, cut into 2cm cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 200 g / 7 oz baby spinach
- 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 garlic clove, minced
Instructions
- Preheat your oven to 200°C / 390°F.
- Shake the dressing ingredients in a small jar until well combined.
- Toss the sweet potato cubes with olive oil, salt, and pepper.
- Spread them out on a baking tray in a single layer.
- Roast the sweet potatoes for 20 minutes, flipping halfway, then an additional 5 minutes until golden.
- Combine baby spinach, red onion, and half of the almonds in a bowl. Drizzle with dressing and toss.
- Drizzle wild rice with 1 tablespoon of dressing and mix well.
- Assemble on a serving platter: spinach mixture, then wild rice, roasted sweet potatoes, cranberries, and finish with feta and almonds.
- Drizzle with remaining dressing and serve.
Notes
Serve warm or at room temperature for the best experience. Prepare the dressing ahead to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 9g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg