Sweet Potato & Wild Rice Salad

Print

With ImageWithout Image

Sweet Potato & Wild Rice Salad

Yield: 4

Your next all-in-one dinner salad is here! This warm, fall salad is sure to fill you up - wild rice, roasted sweet potatoes, avocados - YES! Work into your next Meatless Monday meal plan and you won’t be disappointed.

Ingredients

• 4 oz. container Superior Fresh Power Blend
• 2 sweet potatoes, chopped (about 3 cups)
• 1 tbsp. olive oil
• 1 package instant wild rice
• 1 honeycrisp apple, sliced
• 1 avocado, sliced
• 2 tsp. lemon juice
• 1/2 cup dried cranberries
• 1/2 cup sliced almons
• 1/2 cup feta cheese

Lemon Balsamic Vinaigrette

• 3 tbsp. lemon juice, freshly squeezed
• 1/2 tsp. lemon zest
• 1/2 tsp. onion powder
• 3 tbsp. balsamic vinegar
• 1 tbsp. dijon mustard
• 1 tsp. garlic, minced
• 1/2 cup olive oil
• Salt & pepper, to taste

Instructions

1. Preheat oven to 400 degrees. Peel and chop the sweet potatoes into small cubes. Toss in 1 tablespoon olive oil and some salt and pepper.
2. Bake for 10 minutes, flip over, then bake for another 8-10 minutes.
3. While the potatoes are cooking, warm up the pre-made wild rice. Combine with the roasted sweet potato once done cooking.
4. For the dressing, combine all ingredients in a blender and blend until combined.
5. Toss the avocado and apple slices with lemon juice to keep from browning.
6. Layer all salad ingredients in large bowl, and top with feta cheese.
7. Serve immediately!

---