Roasted Sweet Potato, Wild Rice, and Arugula Salad

Roasted Sweet Potato, Wild Rice, and Arugula Salad

  • Serves: 4-6
Roasted Sweet Potato, Wild Rice, and Arugula Salad

Roasted Sweet Potato, Wild Rice, and Arugula Salad

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 3 cups Arugula
    • 2 cloves Garlic
    • 1 Lemons, zest of
    • 2 Sweet potatoes, peeled and diced (about 3-4 cups, large
  • Condiments

    • 2 tsp Agave nectar
    • 1/4 cup Lemon juice, freshly squeezed
  • Pasta & Grains

    • 2 cups Wild rice, cooked
  • Baking & Spices

    • 1 tsp Chili powder
    • 1/4 tsp Salt
    • 1 Salt and pepper
  • Oils & Vinegars

    • 1 tbsp Olive oil
    • 1/3 cup Olive oil, good-quality
  • Nuts & Seeds

    • 1/2 cup Cashew pieces

Found on

Description

A little thing about me: I ♡ FOOD. I also love food photography. I wrote an ebook that can help you learn your camera and I also teach food photography workshops in our Minneapolis studio. Did you make a recipe? Tag @pinchofyum on Instagram or send me a snap. I WANNA SEE! facebook instagram pinterest

Ingredients

  • 2 cups cooked wild rice (about ½ cup raw)
  • 2 large sweet potatoes, peeled and diced (about 3-4 cups)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 3 cups arugula
  • ½ cup cashew pieces
  • ¼ cup freshly squeezed lemon juice (about 2 lemons - more to taste)
  • zest of the lemons
  • ⅓ cup good quality olive oil
  • 2 teaspoons agave nectar
  • 2 cloves garlic
  • ¼ teaspoon salt

Directions

  • 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 wouldnt 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.
  • Serves: 4-6
pinchofyum.com

pinchofyum.com

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Title:

Roasted Sweet Potato, Wild Rice, and Arugula Salad - Pinch of Yum

Descrition:

This Roasted Sweet Potato, Wild Rice, and Arugula Salad is filling and fresh with a deliciously simple lemon and olive oil dressing. 300 calories.

Roasted Sweet Potato, Wild Rice, and Arugula Salad

  • Produce

    • 3 cups Arugula
    • 2 cloves Garlic
    • 1 Lemons, zest of
    • 2 Sweet potatoes, peeled and diced (about 3-4 cups, large
  • Condiments

    • 2 tsp Agave nectar
    • 1/4 cup Lemon juice, freshly squeezed
  • Pasta & Grains

    • 2 cups Wild rice, cooked
  • Baking & Spices

    • 1 tsp Chili powder
    • 1/4 tsp Salt
    • 1 Salt and pepper
  • Oils & Vinegars

    • 1 tbsp Olive oil
    • 1/3 cup Olive oil, good-quality
  • Nuts & Seeds

    • 1/2 cup Cashew pieces

The first person this recipe

pinchofyum.com

pinchofyum.com

160 2

Found on pinchofyum.com

Pinch of Yum

Roasted Sweet Potato, Wild Rice, and Arugula Salad - Pinch of Yum

This Roasted Sweet Potato, Wild Rice, and Arugula Salad is filling and fresh with a deliciously simple lemon and olive oil dressing. 300 calories.