Sweet Potato Arugula Wild Rice Salad
Rated 4.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
1 hour
This nutritious veggie-rice salad is fresh and filling! It can be a complete meal or part of a larger menu. It’s a vegetarian go-to but meat eaters also love the heartiness of this dish.
Ingredients
- 1 cup wild rice, rinsed
- 3 cups water
- 2 small sweet potatoes, peeled and sliced into 1-inch cubes
- 1 cup chickpeas
- ¾ cup slivered toasted almonds
- 5 packed cups arugula or baby arugula
- ½ cup crumbled goat cheese
- ¼ cup slivered strawberries
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice (juice from 1 full lemon)
- 1 crushed clove of garlic
- Salt and pepper to taste
Salad
Dressing
Directions
Rinse rice and add to a large pot of boiling water. Return to boil and cook for 40 to 55 minutes, until tender (reducing heat as necessary to prevent overflow).
- Drain and return rice to the pot, and add ¼ teaspoon salt
- Preheat oven to 425°F degrees and place sweet potatoes on a parchment-lined baking sheet. Drizzle with oil and sprinkle with salt. Toss until lightly coated and arrange so the cubes aren’t touching. Roast for 25-30 minutes
- In a hot pan, heat olive oil, add chickpeas, and mix until they begin to brown
- On a separate serving platter (or bowl), combine arugula, chickpeas, wild rice, and roasted sweet potatoes
- Sprinkle toasted almonds, goat’s cheese, and strawberries over the salad
- Add dressing, toss, and serve