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Roasted Sweet Potato Salad
Prep Time: 00:00
Cook Time: 00:00
2 cups cooked wild rice (about 1/2 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
1/2 cup cashew pieces
for the dressing
1/4 cup freshly squeezed lemon juice (about 2 lemons – more to taste)
zest of the lemons
1/3 cup good quality olive oil
2 teaspoons agave nectar
2 cloves garlic
1/4 teaspoon salt
1Cook 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).
2Preheat 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.
3Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold.
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