Introduction

This Sweet Potato Salad is a vibrant and nutritious dish that combines roasted sweet potatoes with fresh greens, toasted almonds, and tangy feta. Tossed in a honey lemon mustard dressing, it’s a perfect balance of sweet, savory, and zesty flavors ideal for a light lunch or a side dish.

Sweet Potato Salad with Cranberries, Feta, and Honey Lemon Mustard Dressing Recipe - Recipe Image

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

Step 1: Preheat the oven to 200°C (390°F).
Step 2: Combine all dressing ingredients—lemon juice, extra olive oil, honey, Dijon mustard, minced garlic, salt, and pepper—in a jar and shake well to mix.
Step 3: Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them evenly on a baking tray.
Step 4: Roast the sweet potatoes for 20 minutes, then flip them and roast for another 5 minutes until they turn golden and slightly crisp on the edges.
Step 5: 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 6: Toss the warm cooked wild rice with 1 tablespoon of the dressing until evenly coated.
Step 7: Arrange the dressed spinach mixture on a serving platter, then top with the dressed wild rice, roasted sweet potatoes, and dried cranberries.
Step 8: Drizzle the remaining dressing over the salad, then sprinkle with crumbled feta and the remaining toasted almonds. Serve immediately.

Tips & Variations

Substitute baby spinach with arugula or mixed greens for a different flavor profile.
Use walnuts or pecans instead of almonds to vary the crunch and taste.
Add cooked chickpeas or grilled chicken for extra protein to make it a complete meal.
Toast the almonds in a dry pan to enhance their flavor before adding to the salad.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the texture fresh, store the dressing separately and combine before serving. Reheat the wild rice and sweet potatoes gently or serve cold based on preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can this salad be made ahead of time?

Yes, you can prepare the sweet potatoes and wild rice in advance and store them separately. Assemble the salad just before serving to keep the greens crisp and the dressing fresh.

What can I use if I don’t have Dijon mustard?

You can substitute Dijon mustard with yellow mustard or whole grain mustard. If you prefer a milder flavor, mix in a small amount of mayonnaise or leave it out altogether, adjusting the dressing to taste.

Sweet Potato Salad with Cranberries, Feta, and Honey Lemon Mustard Dressing Recipe

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4.6 from 145 reviews

A vibrant and nutritious Sweet Potato Salad featuring roasted sweet potatoes, tender baby spinach, toasted almonds, feta, dried cranberries, and warm wild rice, all tossed in a zesty honey lemon mustard dressing. Perfect as a wholesome lunch or a satisfying side dish.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Salad
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Sweet Potato

1 kg / 2 lb sweet potato, cut into 2 cm cubes
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Salad

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

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

Instructions

Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the sweet potatoes, ensuring they become golden and tender.
Make Dressing: Combine the lemon juice, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a jar, then shake well to emulsify the honey lemon mustard dressing thoroughly.
Prepare Sweet Potatoes: Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them evenly on a baking tray to roast.
Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 20 minutes, flip them to ensure even cooking, and roast for an additional 5 minutes until edges are golden and slightly caramelized.
Toss Salad Base: In a large bowl, place baby spinach, finely sliced red onion, and half of the toasted sliced almonds. Drizzle with 2 tablespoons of the honey lemon mustard dressing and toss lightly to coat the greens.
Dress Wild Rice: Warm the cooked wild rice and drizzle with 1 tablespoon of the dressing, tossing gently to distribute the flavors evenly.
Assemble Salad: Spread the dressed spinach mixture evenly on a large serving platter. Arrange the dressed warm wild rice over the greens, then layer the roasted sweet potatoes and sprinkle the dried cranberries on top.
Final Touches: Drizzle the remaining dressing over the assembled salad, then garnish with crumbled feta cheese and the remaining toasted almonds. Serve immediately for best freshness and texture.

Notes

Use sweet potatoes cut uniformly into 2 cm cubes to ensure even roasting.
Warm wild rice adds a delightful texture contrast and helps the dressing absorb better.
To toast almonds, dry roast them in a pan over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
The salad is best served fresh but can be stored in the refrigerator for up to 1 day.
For a nut-free version, substitute almonds with pumpkin seeds or omit them entirely.

Keywords: Sweet Potato Salad, Roasted Sweet Potato, Wild Rice Salad, Honey Lemon Mustard Dressing, Healthy Salad, Vegetarian Lunch