Sweet Potato Salad
User Reviews
5
-
Servings
8
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Calories
354 kcal
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Cuisine
American, Vegetarian
Sweet Potato Salad
Description
The salad highlights roasted sweet potatoes cut into cubes, seasoned with olive oil, salt, and pepper, and roasted until golden-edged, lending a sweet and roasted flavor. Baby spinach and finely sliced red onion are tossed with half the toasted sliced almonds and drizzled with part of the honey lemon mustard dressing to add freshness and a mild peppery bite.
Cooked warm wild rice is gently combined with remaining dressing, providing a nutty, chewy element. The salad layers the spinach, wild rice, sweet potatoes, dried cranberries, crumbled feta, and remaining almonds to deliver a variety of textures and flavors, from creamy to tart and crunchy.
The notes suggest alternatives like pumpkin or butternut squash for the sweet potato and mention that other rice or grains can substitute for wild rice. Dressing the rice warm allows it to absorb flavor, and the salad holds well as leftovers, especially due to the resilient baby spinach and hearty additions.
Ingredients
Sweet potato:
- 1kg / 2 lb sweet potato , cut into 2cm / 4/5" cubes (Note 1)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad:
- 200g/ 7oz baby spinach (or rocket/arugula)
- 1/2 red onion , finely sliced
- 3/4 cup almond toasted, sliced
- 90g/ 3oz feta cheese crumbled
- 3/4 cup dried cranberries
- 2 cups wild rice warm (Note 2, cooked
Honey Lemon Mustard Dressing:
- 3 tbsp lemon juice
- 5 tbsp olive oil extra
- 1.5 tbsp honey
- 2 tsp Dijon mustard
- 1 garlic small, minced, clove
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 200°C / 390°F.
- Shake Dressing ingredients in a jar.
- Toss sweet potato with olive oil, salt and pepper, spread onto tray.
- Roast for 20 minutes, flip, then roast for a further 5 minutes until golden on edges.
- Place baby spinach, onion and half almonds in a bowl. Drizzle with 2 tbsp Dressing, toss.
- Drizzle warm rice with 1 tbsp Dressing, toss.
- Spread spinach on serving platter. Top with rice, then sweet potato and cranberries.
- Drizzle with remaining Dressing, then top with feta and remaining almonds. Serve!
Notes
- Pumpkin or butternut squash can replace sweet potato for variation in flavor and texture.
- Any rice or grains may substitute the wild rice if preferred.
- Cook wild rice by simmering until the grains 'burst' open and become tender.
- Prepare the dressing in advance and dress the rice while warm to improve flavor absorption.
- Dress the greens closer to serving time to maintain freshness.
- Leftovers store well due to hardy spinach and other ingredients, suitable for next-day meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354cal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 495mg | 21% |
| Potassium | 523mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 17861IU | 357% |
| Vitamin C | 6mg | 7% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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