Wild Rice Sweet Potato Salad
Ingredients
Roasted sweet potato
- 1 medium sweet potato peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
Salad
- 3/4 cup uncooked wild rice blend
- 1 carrot peeled and grated
- 1 celery cut finely
- 1 red pepper seeded and diced
- 1 yellow pepper seeded and diced
- 1/4 cup red onion diced
- 1/4 cup cilantro leaves roughly chopped
Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons lime juice
- 1 teaspoon chili powder
- 2 teaspoons maple syrup
- 1 clove garlic minced
- 1/4 teaspoon salt
Preparation
Preheat oven to 400°F
Toss sweet potato cubes with olive oil, ground cumin, and chili powder, then roast for 20-25 minutes until tender
Cook wild rice blend according to package instructions, typically by boiling in water for 45 minutes until tender
Whisk together olive oil, white wine vinegar, lime juice, chili powder, maple syrup, minced garlic, and salt to prepare the vinaigrette
Prepare salad vegetables by grating the carrot, finely chopping the celery, dicing the red and yellow peppers, and roughly chopping the cilantro
Combine roasted sweet potato, cooked wild rice, grated carrot, chopped celery, diced peppers, diced red onion, and chopped cilantro in a large bowl
Drizzle the vinaigrette over the salad and toss to combine
