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Roasted Sweet Potato, Wild Rice and Arugula Salad
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
For the salad:
For the dressing:
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
For the salad:
For the dressing:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook wild rice.
  2. Meanwhile puree all dressing ingredients in a food processor.
  3. When rice is done, toss it with a little of the dressing and refrigerate.
  4. 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.
  5. Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together.
  6. 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.


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