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!
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).