Recipe: Wild Rice and Sweet Potato Kale Salad

Ingredients

¾ cup wild rice, rinsed well
heaping ½ cup walnuts, chopped
2 medium sweet potatoes, diced
1 tbsp extra virgin olive oil
½ tsp fine sea salt, divided
5 oz chopped kale, stems removed
½ cup feta, crumbled
½ cup dried tart cherries or cranberries
¼ cup Marzetti® Tastefully Dressed™ Roasted Garlic Rosemary Dressing with Olive Oil Vinaigrette

Preheat the oven to 350°F and line two baking sheets with parchment paper.
Cook the wild rice by combining it with 3 cups of water and a pinch of salt in a medium pot. Bring to a boil, then reduce heat to low and simmer for about 45 minutes until tender.
While the rice cooks, toast the walnuts on one baking sheet for about 9 minutes until golden and fragrant.
On the other baking sheet, toss the diced sweet potatoes with olive oil and ¼ tsp salt, then bake at 425°F for 25 minutes, tossing halfway.
In a large mixing bowl, massage the kale with ¼ tsp salt until it darkens and softens.
Add feta, dried cherries, walnuts, wild rice, and sweet potatoes to the kale. Reserve some toppings for garnish.
Drizzle with dressing, toss to combine, and serve.

Servings

4-6 servings

Calories

350

Total fat

20g

Total carbohydrates

35g

Total protein

10g

Sodium

300mg

Cholesterol

20mg