Roasted Sweet Potato and Wild Rice Salad
This Roasted Sweet Potato and Wild Rice Salad makes the perfect, healthier, light fall lunch or vegetarian side dish addition to your Thanksgiving menu!
Servings: 6 people
Calories: 346kcal
Equipment
Ingredients
Roasted Sweet Potato Salad
- 1 pound sweet potato peeled and cubed into 1/4 - 1/2 in chunks
- 1/2 red onion halved, then sliced
- 1/2 tablespoon olive oil
- salt and pepper to taste
- 1/2 apple sliced
- 1/2 cup red grapes sliced
- 1/2 cup crumbled goat cheese
- 1/2 cup chopped walnuts
- 1 (5.8 oz) bag quick cooking wild rice cooked and cooled (I used Uncle Ben’s Fast & Fancy Fine Herb & Wild Rice)
- few handful arugula to taste
Apple Cider Vinaigrette
- 1/4 cup olive oil based mayo
- 1/4 - 1/2 cup apple cider vinegar
- 1 tablespoon dijon
- 1 tablespoon honey
- 1/2 teaspoon salt
Instructions
Roasted Sweet Potato Salad
- Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Place sweet potatoes and red onion onto prepared pan and toss with olive oil, salt, and pepper.
- Bake in preheated oven for 20-30 minutes, or until potatoes are tender, stirring every 10 minutes or so.
- Cool slightly.
- Place roasted veggies into a large bowl with the rest of the salad ingredients (apple - arugula).
Apple Cider Vinaigrette
- Whisk together dressing ingredients. Store leftovers, covered, in the fridge.
Serving
- Toss salad with as much or as little dressing as desired.
- This salad is best served right away, warm, or at room temperature.
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Nutrition
Calories: 346kcal | Carbohydrates: 46g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 407mg | Potassium: 483mg | Fiber: 5g | Sugar: 11g | Vitamin A: 10920IU | Vitamin C: 3.6mg | Calcium: 67mg | Iron: 1.8mg