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Jan 14

Wild Rice Sweet Potato & Arugula Salad

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Up until I was twelve years old, I survived solely on chicken fingers and buttered noodles – nary a green in sight. How I survived, I’m still not exactly sure… Thankfully, my palette has grown exponentially since then, and today there are very few foods that I will not eat. But had you told my twelve year old self that I would not only crave a salad one day, but also talk about it non-stop, she never in her wildest dreams could have imagined it. But it’s true, and I live to tell the tale! I made this wild rice and arugula salad, from a Pinch of Yum’s archives, just over a month ago, and it been on serious repeat ever since. Not only have I been ingesting it way more than I’ll ever admit, but I’ve gone on and on about it to anyone and everyone that will listen. So much so that it is now referred to as THE salad amongst my group of friends. So if you only ever try one of the recipes I post, please do yourself a favour and let this one be it. Not only is it healthy, but it’s incredibly beautiful (which is weirdly important to me?) and filling enough to constitute a full meal. 

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Wild Rice, Sweet Potato, Arugula Salad
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3957 calories
175 g
154 g
322 g
111 g
76 g
1270 g
4578 g
33 g
0 g
235 g
Nutrition Facts
Serving Size
1270g
Amount Per Serving
Calories 3957
Calories from Fat 2826
% Daily Value *
Total Fat 322g
495%
Saturated Fat 76g
378%
Trans Fat 0g
Polyunsaturated Fat 32g
Monounsaturated Fat 203g
Cholesterol 154mg
51%
Sodium 4578mg
191%
Total Carbohydrates 175g
58%
Dietary Fiber 19g
76%
Sugars 33g
Protein 111g
Vitamin A
802%
Vitamin C
80%
Calcium
295%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE SALAD
  2. 2 cups cooked wild rice (about ½ cup raw)
  3. 2 large sweet potatoes, peeled and diced (about 3-4 cups)
  4. 1 Tbsp. olive oil
  5. 1 tsp.chili powder
  6. salt and pepper, to taste
  7. 3 cups arugula
  8. ½ cup cashew pieces
  9. Parmesan shavings, to taste
  10. FOR THE DRESSING
  11. ¼ cup freshly squeezed lemon juice (about 2 lemons - more to taste)
  12. zest of 2 lemons
  13. ⅓ cup good quality olive oil
  14. 2 tsp. honey
  15. 2 cloves garlic, diced
  16. ¼ teaspoon salt
Instructions
  1. Cook your rice according to package directions. Meanwhile place all of the dressing ingredients in a mason jar and shake vigorously until combined. When your rice is cooked, stir in 2-3 tbsp. of the dressing and set everything aside.
  2. Preheat the oven to 350 F. Place the sweet potato on a baking sheet, toss with olive oil, chili powder, salt and pepper until evenly coated. Bake for 20-25 minutes, until soft and roasted.
  3. To serve, toss the arugula, wild rice, sweet potato and cashews. Drizzle with lemon dressing, add some parmesan shavings on top, and serve warm, or cold!
Adapted from Pinch of Yum
beta
calories
3957
fat
322g
protein
111g
carbs
175g
more
Adapted from Pinch of Yum
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

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