Wild Rice and Sweet Potato Salad with Chili Lime Vinaigrette
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 the oven to 400°F and toss the sweet potato cubes with olive oil, cumin, and chili powder, then roast until tender.
Cook the wild rice blend according to package instructions until tender.
Whisk together all vinaigrette ingredients in a small bowl until well combined.
In a large bowl, combine the roasted sweet potato, cooked wild rice, grated carrot, finely cut celery, diced red and yellow peppers, diced red onion, and chopped cilantro.
Drizzle the vinaigrette over the salad mixture and toss to coat evenly, then serve chilled or at room temperature.
