Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Wickedly Delish Sweet Potato Salad Recipe
This can be a Candy Potato Salad with oomph!
With roasted candy potato, child spinach, wild rice, feta and almonds drizzled with a honey lemon lemon sauce, there’s a terrific number of textures and flavours. You’ll fortunately scoff down a large bowl for dinner, take leftovers to work the following day, you’ll really feel full, you’ll really feel good, and also you gained’t miss meat!
Candy Potato Salad
If the kaleidoscope of color doesn’t get you, then ONE BITE is all it is going to take to persuade you that this can be a candy potato salad to die for!!
It’s obtained all of it – freshness from child spinach, candy cubes of candy potato with caramelised edges. The nutty chewiness of untamed rice, creamy candy pops of feta, the tender crunch of almonds and chewy sweetness from cranberries, all topped off with a tangy honey lemon dressing…
Effectively, if that description didn’t persuade YOU, it definitely satisfied ME that I must make this once more ASAP!!
Make this candy potato salad as a powerful aspect, or serve it as a meal!
What goes in Candy Potato Salad
Right here’s what you want:
Loads of sub choices – even for the candy potato itself – I’ve listed strategies beneath!
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Candy potato – sub with pumpkin or butternut squash (we name them butternut pumpkin in Australia);
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Wild rice – I LOVE wild rice, it’s obtained a nutty flavour that makes it a lot extra attention-grabbing than regular white rice. To cut back the carb quota, you may go away it out (which is what I normally do for midweek), or strive different choices like: brown rice, quinoa, farro, barley or different grains (psst Whereas heat, we toss with some dressing so it sucks up flavour. So actually, you should use something right here!);
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Cranberries – sub with any dried fruit! If it’s massive like apricots or apple, give it a tough chop;
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Feta – or goats cheese;
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Child Spinach – Rocket / arugula can be terrific!
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Flaked almonds – flaked almonds is an effective method to make much less nuts go additional! Love the way in which it disperses all all through this salad. Nevertheless, be at liberty to make use of any nuts you favor!
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Lemon – sub with apple cider vinegar, white wine vinegar, champagne vinegar;
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Honey – sugar or maple syrup; and
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Mustard – I take advantage of this to thicken the dressing as a result of I believe this salad actually advantages from all the things being coated actually properly with dressing. For those who’re a mustard hater, sub with mayo as an alternative.
Learn how to make Candy Potato Salad
Nothing difficult right here, it’s very straight ahead! I like how this Candy Potato Salad has a pleasant move to it: get the Wild Rice simmering in water first, then get the potato within the oven when you prep the Dressing and different elements.
Then convey all of it collectively and devour!
I chop the candy potato into pretty small cubes to make it simpler to eat (and likewise higher dressing-to-potato ratio), so we are able to solely roast them till the perimeters begin caramelising – any longer, and so they get overly tender and too delicate to deal with.
A wonderful aspect dish – or a meal!
I say this can be a unbelievable aspect dish – and it’s the form of factor that I’d take to gatherings as one thing a bit of totally different.
However honestly, I make this extra typically as a meal than as a aspect. In truth, I can solely ever recall serving it as a aspect dish as soon as!
To me, that is the form of salad that’s attention-grabbing and substantial sufficient to be served as a meal, even to self confessed Carnivores like myself! Plus, it will be a FABULOUS work lunch.
That’s Fabulous with a capital F!!! – Johnsat x
Watch the right way to make it
Ingredients
- 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
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
1. Sweet Potato alternatives – pumpkin or butternut squash would be amazing here!
2. Wild Rice – feel free to sub with any other rice or grains.
To cook wild rice – bring large saucepan with plenty of water to the boil. Add 3/4 cup uncooked wild rice, adjust heat so its simmering. Simmer for 35 minutes or until rice “bursts” (to reveal light brown insides) and are cooked through (wild rice is firmer than normal rice, uncooked wild rice is hard like normal rice. You will know when it’s cooked by tasting it.)
3. Making ahead – Make dressing in a jar. Dress the rice while warm so it soaks up the flavour – then it can be served at room temp. Dress everything else closer to serving time. Make sure potato is at room temp, not cold!
Leftovers: Baby spinach does hold up better once dressed compared to other leafy greens so leftovers will be ok the next day, eg taking it to work (especially because you’ve got so much other “stuff” in this salad”, it will distract from slightly wilted spinach).
4. Nutrition for 8 servings as a side dish (serves 4 as a main).
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