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Spinach, Roasted Sweet Potato & Brown Rice Salad with Feta Recipe

Spinach, Roasted Sweet Potato & Brown Rice Salad with Feta recipe


This is a yummy salad with roasted sweet potatoes, brown rice, and spinach. It has nuts and cheese on top. You mix it with a special lemon dressing. It's good for lunch or dinner and not too hard to make.


2 medium sweet potatoes
1 cup brown rice
20 fl oz vegetable broth
1/3 cup walnuts, chopped
5 oz baby spinach
1/4 cup dried cherries
1/3 cup feta cheese, crumbled
2 tbsp balsamic vinegar
1/4 tsp black pepper
1/4 cup extra virgin olive oil
1/2 tsp salt
1 large lemon, juiced


Preheat your oven to 425°F (220°C).
Rinse the brown rice under cold water. In a medium pot, combine the rice and vegetable broth. Bring to a boil, then lower the heat, cover, and simmer for about 30 minutes, or until the rice is tender.
While the rice is cooking, peel and cut the sweet potatoes into medium cubes. Place them on a baking sheet.
Drizzle the sweet potatoes with 2 tablespoons of olive oil, sprinkle with 1/4 teaspoon of salt and some black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 25 minutes, or until they are soft and have a nice, golden color.
In a dry skillet over medium heat, toast the walnuts for about 3-5 minutes, or until they're golden and fragrant. Be careful not to burn them.
Wash the baby spinach and put it in a big salad bowl.
For the dressing, whisk together the lemon juice, balsamic vinegar, the remaining olive oil, and a pinch of salt and pepper in a small bowl.
Once the rice is done, let it cool for a few minutes. Then add the rice, roasted sweet potatoes, toasted walnuts, and dried cherries to the spinach.
Pour the dressing over the salad and toss everything together so the dressing coats it nicely.
Sprinkle the crumbled feta cheese over the top of the salad.
Serve the salad warm or at room temperature. Enjoy your meal!

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