Roasted Sweet Potato, Wild Rice, and Arugula Salad
Ingredients
The salad
-
2
cups
cooked wild rice
-
2
large
sweet potatoes, peeled and diced
-
1
tablespoon
olive oil
-
1
teaspoon
chili powder
-
to taste
salt and pepper
-
3
cups
arugula
-
½
cup
cashew pieces
The dressing
-
¼
cup
freshly squeezed lemon juice
-
zest of
2
lemons
-
⅓
cup
good quality olive oil
-
2
teaspoons
agave nectar
-
2
cloves
garlic
-
¼
teaspoon
salt
Instructions
- Cook the wild rice according to package directions.
- Make the dressing by pureeing all the dressing ingredients in a food processor.
- Once the rice is done, toss it with some dressing and refrigerate to let it absorb the flavors.
- Preheat the oven to 350°F (175°C).
- Place the sweet potato pieces on a baking sheet, drizzle with olive oil, and sprinkle with chili powder, salt, and pepper.
- Roast for 20-25 minutes, stirring occasionally until golden brown.
- Toss the arugula, wild rice, sweet potatoes, cashews, and remaining dressing together.
- Serve warm or cold.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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