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