Sweet Potato Salad
Rating
5 out of 5 stars
(53)
Ingredients
8 servings
- 1kg / 2 lb sweet potato (, cut into 2cm / 4/5" cubes (Note 1)
- 2 tbsp olive oil
- 1/2 tsp salt and pepper
- 200g/ 7oz baby spinach (or rocket/arugula)
- 1/2 red onion (, finely sliced)
- 3/4 cup sliced almond (, toasted)
- 90g/ 3oz feta (, crumbled)
- 3/4 cup dried cranberries
- 2 cups cooked wild rice (, warm (Note 2)
- 3 tbsp lemon juice
- 5 tbsp extra olive oil
- 1.5 tbsp honey
- 2 tsp Dijon mustard
- 1 garlic clove (, small, minced)
- 1/2 tsp salt
- 1/2 tsp pepper
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Preparation
Step 1
Preheat oven to 200°C / 390°F.
Step 2
Shake Dressing ingredients in a jar.
Step 3
Toss sweet potato with olive oil, salt and pepper, spread onto tray.
Step 4
Roast for 20 minutes, flip, then roast for a further 5 minutes until golden on edges.
Step 5
Place baby spinach, onion and half almonds in a bowl. Drizzle with 2 tbsp Dressing, toss.
Step 6
Drizzle warm rice with 1 tbsp Dressing, toss.
Step 7
Spread spinach on serving platter. Top with rice, then sweet potato and cranberries.
Step 8
Drizzle with remaining Dressing, then top with feta and remaining almonds. Serve!
Step 9
Save recipe for the next time?
