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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
For the salad:
- 2 cups wild rice cooked (1/2 cup raw)
- 2 large sweet potatoes peeled and diced (about 3-4 cups)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
- 3 cups arugula
- 1/2 cup cashews pieces
Ingredients
For the salad:
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Instructions
- Cook wild rice.
- Meanwhile puree all dressing ingredients in a food processor.
- When rice is done, toss it with a little of the dressing and refrigerate.
- Preheat oven to 350 degrees. Place sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir on pan to evenly mix spices. Roast for 20-25 minutes, stirring often to prevent burning.
- Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together.
- Serve warm or cold.
Recipe Notes
For Fructose/Fructan Free, replace honey with maple syrup or rice syrup. For Low Histamine, eliminate chili powder. For alkaline diets, use rice syrup instead of honey.
Adapted from http://pinchofyum.com/roasted-sweet-potato-wild-rice-arugula-salad retrieved Nov 2015.