Hearty Sweet Potato, Arugula & Wild Rice Salad With Ginger Dressing

Hearty Sweet Potato, Arugula & Wild Rice Salad With Ginger Dressing

¾ cup raw pepitas (green pumpkin seeds), sunflower seeds, chopped pecans or almonds, or any combination thereof
1 ½ pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
½ teaspoon fine sea salt, divided
1 ½ tablespoons extra-virgin olive oil
1 cup wild rice, rinsed

  • First step is To cook the wild rice: Bring a large pot of water to boil (or see Instant Pot option provided in notes). Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid, stir in ¼ teaspoon of the salt, and set aside.
  • And then, Meanwhile, to roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced through with a fork. Leave the oven on and let the sweet potatoes cool for a few minutes.
  • And then, visit for full instruction : https://cookieandkate.com/sweet-potato-arugula-wild-rice-salad-recipe/

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