Roasted Sweet Potato, Wild Rice, and Arugula Salad

• cooked wild rice (about 1/2 cup raw)↗2 cup
• large sweet potatoes, peeled and diced (about 3-4 cups)↗2
• olive oil↗1 tablespoon
• chili powder↗1 teaspoon
• salt and pepper to taste
• arugula↗3 cup
• cashew pieces↗0.5 cup
• freshly squeezed lemon juice (about 2 lemons – more to taste)↗0.25 cup
• zest of the lemons
• good quality olive oil↗0.33333333333333 cup
• agave nectar↗2 teaspoon
• cloves garlic↗2
• salt↗0.25 teaspoon

Step-by-step instructions

1. 1

   Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavors of the dressing (I let it chill completely, but you wouldn’t have to do that).

2. 2

   Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.

3. 3

   Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold. YUM.