Hearty and nutritious Roasted Sweet Potato Salad features mixed greens with roasted sweet potato, seasoned wild rice, dried sweetened cranberries, sliced almonds, creamy avocado, crisp apples, and salty feta cheese with a lemon-balsamic dressing. Plus, I'm sharing some shortcuts to prepare this salad even quicker, tips to make it ahead of time, and how to meal prep with this salad.
Course Salad, Vegetarian
Keyword roasted sweet potato salad
Prep Time 40minutes
Cook Time 30minutes
Total Time 1hour10minutes
Servings 6-8 as large sides
3cups (438g)chopped sweet potatoescut into 1/2-inch thick pieces
2largeapples(we love Honeycrisp best) chopped or thinly sliced
1-2ripe avocadoschopped or thinly sliced
1/2cup (66g)dried sweetened cranberries
1/2cup (48g)sliced roasted almonds
9cups (8 oz; 231g)mixed greens lettuce (I use a 50/50 blend spinach & spring mix leaves)
Optional: crumbled goat cheese or feta cheese (add to personal preference)
Lemon Balsamic Dressing
2 and 1/2tablespoonsfreshly squeezed lemon juice
1/2cup (108g)olive oil
PREP: Preheat the oven to 425 degrees F. Peel and chop the sweet potato into 1/2-inch chunks and add to a large sheet pan.
SWEETPOTATOES: Drizzle chopped potatoes with 1 tablespoon olive oil plus some salt and pepper (I add 1/2 teaspoon salt, 1/4 teaspoon pepper). Use your hands to toss and coat in oil and seasonings; then press in an even layer (the more room to roast, the better!). Bake for 10 minutes, flip and return to the oven for another 10 minutes. Flip once more and bake for 5-10 additional minutes or until the pieces are crisp-tender and roasted through. Set aside to cool to room temperature.
WILDRICE: Meanwhile, prepare the wild rice (either according to the package directions or see Note 1.) Once rice is tender, refrigerate about 10 minutes to cool down a bit so it doesn't wilt the lettuce.
DRESSING: Combine all of the ingredients in a small blender or food processor. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Pulse until combined and emulsified; taste, adjust to personal preference, and then pour into a dressing bottle or Mason jar and place in the fridge.
APPLE AND AVOCADO: Chop or thinly slice the apple and avocado(s). Drizzle 2 teaspoons lemon juice over all the pieces.
ASSEMBLY: Add lettuce to a large bowl. Top with room-temperature potatoes and cooled wild rice. Add cranberries, almonds, and optional feta or goat cheese. Add the apples and avocado.
STORAGE: I recommend only dressing what you will enjoy the same day. (Once dressed, the salad doesn't store well.) See tips in the post for storing the dressing and salad components separately.
DRESSING: Drizzle dressing over salad to personal preference. Gently toss salad with dressing and enjoy. You will likely not use all the dressing. Use leftovers on other salads or roasted vegetables; dressing stays good for 5-7 days in an airtight container in the fridge.
Note 1: Here's how to make homemade wild rice:
2/3 cup (116g) wild rice
1 tablespoon butter (or olive oil)
1 and 2/3 cups (359g) chicken broth or stock
1/2 teaspoon EACH: fine sea salt and dried parsley
In a fine-mesh sieve, thoroughly rinse the wild rice.
Combine all of the ingredients in a pot. Bring to a boil and then reduce the heat to a low simmer (a few notches above lowest temperature).
Cover the pot, simmer for about 45 minutes, and then check. If tender, stop cooking; if not, cook for another 10-15 minutes or until it is tender. Add additional broth as needed (if the liquid has all evaporated but rice is not yet tender).
When the rice is cooked through, let it stand and steam for 5-10 minutes off heat (still covered with lid) and then drain off any additional liquid and fluff it with a fork. (Wild rice can be tricky sometimes, since cooking time varies by the brand, so you’ll want to keep an eye on it as it does cook.)