Sweet Potato Salad with Honey Lemon Dressing
Roasted sweet potato, wild rice, baby spinach, feta, almonds and cranberries come together in a hearty salad with honey lemon dressing.
By Cookin' Kitchen
- Servings: 8 servings
Recipe
Sweet Potato Salad with Honey Lemon Dressing
Roasted sweet potato, wild rice, baby spinach, feta, almonds and cranberries come together in a hearty salad with honey lemon dressing.
Cookin' · https://cookin.club/recipes/sweet-potato-salad-with-honey-lemon-dressing
- Servings
- 8
Ingredients
For 8 servings
Roasted sweet potato
Salad
Honey lemon mustard dressing
Equipment
- Oven
- Jar
- Tray
- Bowl
- Serving platter
- Large saucepan
Instructions
Prepare the salad
Step 1: Preheat the oven to 200°C (390°F).
Step 2: Shake the dressing ingredients together in a jar.
Step 3: Toss the sweet potato with the olive oil, salt and pepper, then spread it on a tray.
Step 4: Roast for 20 minutes. Flip the sweet potato, then roast for a further 5 minutes, until the edges are golden.
Tip: The sweet potato is cut into small cubes; roast until the edges begin to caramelize so the pieces do not become overly soft.
Step 5: Place the baby spinach, onion and half the almonds in a bowl. Drizzle with 2 tablespoons of dressing and toss.
Step 6: Drizzle the warm rice with 1 tablespoon of dressing and toss.
Step 7: Spread the spinach mixture on a serving platter. Top with the rice, then the sweet potato and cranberries.
Step 8: Drizzle with the remaining dressing. Top with the feta and remaining almonds, then serve.
Notes
Ingredient swaps
Use pumpkin or butternut squash instead of sweet potato. Swap the wild rice for another rice or grain, the cranberries for another dried fruit, or the feta for goat cheese. Rocket (arugula) can replace baby spinach, and other nuts can replace the almonds.
For the dressing, apple cider vinegar, white wine vinegar or champagne vinegar can replace the lemon juice. Use sugar or maple syrup instead of honey, or mayonnaise instead of mustard.
Cooking the wild rice
To cook wild rice for the salad, bring a large saucepan of plenty of water to a boil. Add 3/4 cup uncooked wild rice, reduce the heat to a simmer and cook for about 35 minutes, or until the grains burst and are cooked through. Taste to check doneness; wild rice is firmer than regular rice.
Make ahead and leftovers
Make the dressing ahead in a jar. Dress the rice while warm, then serve it at room temperature. Dress the rest of the salad closer to serving, and use sweet potato that is at room temperature, not cold. Leftovers keep well for the next day, though the spinach may wilt slightly.
Nutrition per serving
- Calories
- 354 kcal
- Fat
- 16 g
- Saturated fat
- 3 g
- Carbohydrates
- 49 g
- Sugar
- 17 g
- Fiber
- 6 g
- Protein
- 6 g
- Sodium
- 495 mg
- Cholesterol
- 9 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This hearty salad pairs roasted sweet potato and warm wild rice with baby spinach, feta, toasted almonds and dried cranberries. Toss it with honey lemon dressing and serve it as a side or a meal.
For a make-ahead salad, prepare the dressing in a jar and toss it with the warm rice. Dress the rest of the salad closer to serving time, and let the sweet potato come to room temperature rather than chilling it.
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