Roasted Sweet Potato, Wild Rice, and Arugula Salad

Roasted Sweet Potato, Wild Rice, and Arugula Salad: served with a simple lemon and olive oil dressing. I licked the plate clean. 300 calories.

Recipe by Lindsay Ostrom on March 10, 2014

Prep time: PT15M

Cook time: PT1H5M

Total time: PT1H20M

Rating

5 stars ( reviews)

sweet potato and wild rice salad, wild rice arugula salad, sweet potatoes and wild rice

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.

Dragana on 2014-03-10 (5 stars):
I must say, I am here for the first time, and I like it very much. This salad is just to my taste. Thank you for inspiration :-)