Vegetable, Rice and Cranberry Salad recipe

Step 1

Preheat 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.

Step 2

Meanwhile, 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.

Step 3

In 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.