This beautiful salad gets a nice rich flavor from the dried figs and roasted sweet potatoes. Perfect for serving a crowd, it can be eaten room temperature or warm.
FIRST Preheat oven 400°F. Toss sweet potatoes in olive oil and season with salt. Roast on a baking sheet lined with parchment paper for 20 minutes or until fork tender.
NEXT Combine 2 tablespoons orange juice, syrup, vinegar, and cinnamon. Whisk in oil and season with salt and pepper; set aside.
LAST In a large mixing bowl, combine rice, potatoes and remaining salad ingredients, toss with dressing and serve warm or room temperature.