Filled with roasted sweet potato and nutty brown rice, this hearty salad is perfect on its own and makes a wonderful accompaniment at a barbecue or summer picnic.
Ingredients
Salad
- 500 g sweet potatoes
- 2 red onions
- 2 tsp olive oil
- 1 cup brown basmati rice
- 200 g baby spinach leaves
- 1/3 cup dried cranberries
- 100 g fetta crumbled
- 1 pinch salt and pepper *to taste
Dressing
- 1/4 cup extra virgin olive oil
- 1 tbs red wine vinegar
- 2 tsp honey
- 1/2 tsp ground cinnamon
- 1 pinch salt and pepper *to taste
Method
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Step 1Preheat oven to 200C. Scrub sweet potato skin and pat dry. Cut into 3cm pieces. Halve onions and peel, leaving root end intact. Cut each half into quarters lengthwise. Toss sweet potato and onions in olive oil and season well. Place in a baking dish and roast for 30 minutes, turning a few times throughout. Allow to cool to room temperature.
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Step 2Meanwhile, place rice with 1 1/2 cups water in a saucepan. Bring to the boil, then reduce heat, cover with a lid and allow to simmer for 30-40 minutes until water has fully absorbed and the rice is tender. Set aside to cool.
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Step 3In a large bowl, whisk together dressing ingredients and season well with salt and pepper. Add rice, sweet potato, onion, spinach, cranberries and crumbled fetta. Toss well and serve.
Recipe Notes
You can peel sweet potato if you prefer, but the roasted skin is delicious.
You could add a handful of toasted chopped walnuts or pistachios for added crunch.
Brown basmati rice is a quick-cooking long rice. Use regular brown rice if you prefer, but allow a little extra cooking time.
For ease, you could even use microwave pre-cooked rice sachets available in most supermarkets.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like this Brown Rice Salad.
Recipe Reviews (4)
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