Roasted Sweet Potato & Wild Rice Salad
Sweet potato salad: assemble this hearty, bright salad for a satisfying meal. Features roasted sweet potatoes and a zesty lemon dressing.
Ingredients
- 2 cups cooked wild rice (about 1/2 cup raw)
- 2 large sweet potatoes, peeled and diced (about 3-4 cups)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- salt and pepper to taste
- 3 cups arugula
- 1/2 cup cashew pieces
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- zest of the lemons
- 1/3 cup good quality olive oil
Instructions
- Cook 1/2 cup raw wild rice according to package directions, yielding 2 cups cooked. Set aside.
- In a food processor, combine 1/4 cup lemon juice, lemon zest, and 1/3 cup olive oil. Puree until smooth to create the dressing. Toss half of the dressing with the cooked wild rice and refrigerate for at least 15 minutes.
- Preheat the oven to 350 degrees F (1750C). On a baking sheet, toss the diced sweet potatoes with 1 tablespoon olive oil, 1 teaspoon chili powder, salt, and pepper. Roast for 20-25 minutes, stirring every 10 minutes, until golden brown.
- In a large bowl, combine the arugula, chilled wild rice, roasted sweet potatoes, 1/2 cup cashew pieces, and the remaining dressing. Toss gently to combine.
- Serve the salad warm or cold, as desired.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.