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Roasted Sweet Potato and Wild Rice Salad with a Chili-Lime Vinaigrette

by on December 29, 2014 in Salads December 29, 2014 Salads
See post on Denise’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This healthy and delicious salad has ‘fall’ written all over it! Roasted sweet potatoes, carrots, peppers, celery, onions and wild rice are tossed in a chili-lime vinaigrette.

Ingredients

  • FOR THE ROASTED SWEET POTATO:
  • 1 whole Sweet Potato (medium-sized), Peeled And Cut Into 1-inch Cubes
  • 1 Tablespoon Olive Oil
  • ¼ teaspoons Cumin
  • ¼ teaspoons Chili Powder
  • FOR THE SALAD:
  • ¾ cups Wild Rice (uncooked)
  • 1 whole Carrot, Peeled, Grated
  • 1 stalk Celery, Sliced
  • 1 whole Red Pepper, Seeded And Diced
  • 1 whole Yellow Pepper, Seeded And Diced
  • ¼ cups Red Onion, Finely Chopped
  • ¼ cups Cilantro Leaves, Torn Or Coarsely Chopped
  • FOR THE VINAIGRETTE:
  • ¼ cups Olive Oil
  • 2 Tablespoons White Wine Vinegar
  • 2 teaspoons Lime Juice
  • 1 teaspoon Chili Powder
  • 2 teaspoons Honey (or Maple Syrup To Make It Vegan)
  • 1 clove Garlic, Minced
  • ¼ teaspoons Salt

Preparation

For the roasted sweet potato:
Preheat oven to 400°F. Toss sweet potato cubes in olive oil, ground cumin and chili powder. Arrange them in an even layer on a baking sheet or baking dish. Bake for 15 minutes, flip (or just give them a good stir), and continue to bake for another 10-15 minutes, until a fork goes into the sweet potatoes easily. Remove from oven and set aside to cool.

For the salad:
Cook rice according to package directions. You should end up with just over 2 cups of cooked rice. Allow rice to cool completely before assembling the salad.

Combine cooled sweet potato, cooled rice, and remaining salad ingredients in a large bowl.

In a small bowl whisk together all the vinaigrette ingredients then pour it over the salad and toss salad thoroughly.

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Profile photo of Arlyne Michelle

Arlyne Michelle on 1.21.2015

This is delicious! I changed it a little as I HATE peeling/cubing raw sweet potatoes. I roasted the sweet potato whole, cooled it, then cubed it. I added cumin to the vinaigrette and doubled the amount of lime juice. I also substituted Sambal Oelek for the chili powder. Next time I make it, I will use 2 sweet potatoes.

I searched for wild rice recipes as I cooked too much to use in my Thanksgiving dressing. I froze the leftovers and it was so easy to pull out 2 cups of cooked wild rice and start making the salad.

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