Sweet Potato and Cranberry Wild Rice Salad

Sweet Potato Cranberry Wild Rice Salad

This salad is a hearty side dish that combines sweet and savory flavors of Fall. It is best served after chilling for an hour or two and even better if it sits overnight. To make it an entrée, add chopped chicken or turkey

Ingredients

  • 3 medium sweet potatoes, peeled and diced in 1 inch cubes
  • 1 tablespoon extra virgin olive oil
  • 2 cups wild rice, cooked
  • 1/3 cup dried cranberries
  • ¼ cup red onion, finely chopped
  • ¼ cup roasted pumpkin seeds
  • Salt and pepper

For the vinaigrette dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon garlic, minced
  • Salt and pepper

Instructions

  • Preheat oven to 400° F. Toss the sweet potatoes in the olive oil and spread on a baking sheet. Roast in a preheated oven for 15-20 minutes or until potatoes are tender and browned. Remove from the oven and allow to cool.
  • While potatoes are cooking, combine the wild rice, dried cranberries, onion, and pumpkin seeds. Prepare the vinaigrette by combining the oil, vinegar, honey, mustard, garlic and salt and pepper in a glass jar, covering, and shaking vigorously until combined. Salt and pepper to taste.
  • Mix the cooled sweet potatoes into the wild rice mixture. Add the vinaigrette and stir until combined. Season with salt and pepper to taste. Chill in the refrigerator for an hour or two and serve.

    • Makes 8 (1/2 cup) servings.

    Nutrition Facts

    Nutrition Facts: Serving size: ½ cup, Calories: 184, Total fat: 8 grams (1 gram saturated fat, 5 grams monounsaturated fat), Total Carbohydrate: 26 grams, Protein: 3 grams, Fiber: 3 gram

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