Brown rice and sweet potato salad

• Produce

  • 1/2 cup Cranberries, dried
  • 1/2 cup Italian parsley
  • 1 Orange, large
  • 1 Shallot
  • 1 Sweet potato, large

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Honey or maple syrup

• Baking & Spices

  • 3/4 tsp Pepper, freshly ground
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin
  • 2 tbsp White wine vinegar

• Other

  • 1 cup O organics brown basmati rice
  • 1/2 cup Pecans, chopped and preferably toasted

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 400 degrees F.
• Cook brown basmati rice according to instructions on packaging.
• Meanwhile, toss sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 15 to 20 minutes.
• Meanwhile, whisk orange zest and juice, vinegar, honey, Dijon mustard, the shallot and the remaining 1 teaspoon salt and the remaining 1/2 teaspoon pepper in a large bowl. Slowly whisk in the remaining 3 tablespoons of olive oil until well combined.
• Re-whisk the dressing to combine then add warm rice, pecans, cranberries and parsley to the orange juice mixture and gently stir to combine. Serve warm or at room temperature.

Nutrition