WILD RICE AND SWEET POTATO SALAD

  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
  • YIELDS: 6 servings

Ingredients

  • Salad
  • 1 – 6 ounce box wild rice blend, cooked without seasoning packet
  • 2 ½ cups diced sweet potatoes
  • 2 teaspoons olive oil
  • ½ cup green onions, thinly sliced on the diagonal
  • ½ cup chopped dried black mission figs
  • 1 pear, cored, diced and tossed with ½ tablespoon orange juice (prevents browning)
  • ¼ cup chopped, toasted pecans
  • Dressing
  • 2 ½ tablespoons fresh orange juice, divided
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon ground cinnamon
  • 2 tablepoons grapeseed or canola oil

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.

Instructions

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.