Roasted Sweet Potato, Wild Rice, and Arugula Salad


2 cups cooked wild rice (about 1/2 cup uncooked)

2 large sweet potatoes, peeled and diced (about 3-4 cups)

1 tablespoon olive oil

1 teaspoon chili powder

Salt and pepper to taste

3 cups arugula

1/2 cup cashew pieces


For the dressing—

1/4 cup freshly squeezed lemon juice (about 2 lemons)

zest of lemons

1/3 cup good quality olive oil

2 teaspoons honey

2 cloves garlic

1/4 teaspoon salt



Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When the rice is done, toss it with a bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavors of the dressing.

Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with olive oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get it all mixed. Roast for 20-25 minutes, stirring a couple of times to prevent burning. Remove when the sweet potatoes are golden brown on the outside and set aside.

Toss the arugula, rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold.