Roasted Sweet Potato, Wild Rice, and Arugula Salad
Ingredients
- 2 cups1/2 cup 2 cups1/2 cup cooked wild rice (about raw)
- 234 large sweet potatoes, peeled and diced (about – cups)
- 1 tablespoon 1 tablespoon olive oil
- 1 teaspoon 1 teaspoon chili powder
- salt and pepper to taste
- 3 cups 3 cups arugula
- 1/2 cup 1/2 cup cashew pieces
- 1/4 cup2 1/4 cup freshly squeezed lemon juice (about lemons – more to taste)
- zest of the lemons
- 1/3 cup 1/3 cup good quality olive oil
- 2 teaspoons 2 teaspoons agave nectar
- 2 cloves garlic
- 1/4 teaspoon 1/4 teaspoon salt
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Instructions
- Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavors of the dressing (I let it chill completely, but you wouldn’t have to do that).
- Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.
- Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold. YUM.
Source
Original recipe: View Original