Step 1

Pre-heat oven to 425 degrees F.  Peel your sweet potato (optional) and dice into small pieces.  Place sweet potato on a large baking sheet and add the olive oil, spices, salt and pepper.  Use your hands to toss everything together until sweet potato pieces are coated  and arranged in a single layer.  Roast sweet potato until fork tender and starting to brown, 25-30 mins, tossing once.

Step 2

Rinse your rice well and cook according to package directions.  Once rice is finished cooking, allow it to sit with the lid on for a bit, then fluff with a fork and let cool.

Step 3

Add all dressing ingredients to a jar, or medium sized bowl, and whisk together until completely combined.  Give the dressing a taste and adjust any ingredients, as needed.

Step 4

To a large serving bowl, add in the rice, sweet potato, spinach, black beans, cabbage, red onion, feta cheese, dried cranberries and pepitas.  Pour dressing over and mix until salad is combined.  Season with extra salt and pepper, if desired.  Salad can be enjoyed immediately or chilled until ready to serve.