SWEET POTATO, WILD RICE AND ARUGULA SALAD
Sweet potatoes have a special place in my life, not a very often place but a special one.
And this Sweet Potato, Wild Rice and Arugula Salad is the most important sweet potato recipe I have made on ALF.
It’s phenomenal.
Here’s the only other thing I have made with sweet potatoes… Sweet Potato Mash, mhmmm that is good too.
But let me tell you about this dish,
the sweet potatoes are roasted in olive oil and spices until soft and fragrant and mixed with a
citrusy fresh lemon vinaigrette, spicy arugula, wild rice, and creamy cashews.
It’s like a real dream come true.
I first was introduced to this salad by my boss at work, Anne. It had the perfect amount of fresh garlic and vibrant greens.
It was all about translating it in my kitchen next. The original recipe comes from Pinch of Yum, and the flavors could only be hers.
She is so good at taking ingredients I wouldn’t and making them work as one.
It seemed a little daring putting all these flavors together- rice AND sweet potatoes,
with a fresh garden greens- arugula WITH a lemon dressing…?
I was slightly skeptical.
BUT my skepticism was oh so wrong. This salad knocked it out of the park, and I even served myself some seconds.
Everything works together, it fits together, it flavors together, and boy does it make your mouth wanna jump for joy!
It is my personal preference to eat this as a side salad, but hey if you’re in it for the win, serve it as your main meal.
That’s how AU and I first enjoyed it.
WAIT
Did you read that? AU and I did enjoy this, but his had removed arugula. Duh.
We were so close to him enjoying the greens and then we weren’t.
I just can’t get him to eat the arugula, he hates the spicy-ness which is what I actually love about it.
- SALAD
- 2 medium sweet potatoes (3 cups)
- 3/4 cup wild rice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 3 cups arugula
- 1/2 cup cashews
- S&P
- DRESSING
- 1/4 cup fresh lemon juice, 2 lemons
- zest of lemons
- 1/3 cup olive oil
- 2 teaspoons agave nectar
- 2 cloves garlic
- 1/4 teaspoon salt
- SALAD
- Boil water to cook the rice per directions on the package.
- Preheat oven to 35o degrees. Take small chunks of sweet potatoes and toss in oil, chili powder and S&P. Roast for 25 minutes until golden brown. Stir to stop them from burning.
- Puree the dressing ingredient list in a blender or food processor.
- Once rice is cooked, pour a little dressing over it, mix and refrigerate.
- Place the sweet potatoes, wild rice, arugula, and cashews together with dressing and toss gently.
- DRESSING
I’d love to hear how this vibrant delicious salad goes for you when you try it!
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