Roasted Sweet Potato and Rice Salad
This delicious Fall salad can be served warm or cold. The perfect dish for Meatless Monday or Thanksgiving!
Servings: 8
Ingredients
- 1 c. uncooked brown rice cooked according to package directions
- 1 lg. sweet potato peeled & cut into 1/2 inch dice
- 4 T. extra virgin olive oil divided
- 1 1/2 tsp. salt divided
- 3/4 tsp. freshly ground pepper divided
- zest of 1 lg. orange
- Juice of 1 lg. orange 1/3 cup
- 2 T. white wine vinegar
- 1 T. honey or pure maple syrup
- 2 tsp. Dijon mustard
- 1 shallot minced
- 1/2 c. toasted pecans chopped
- 1/2 c. dried cranberries
- 1/2 c. Italian parsley chopped
Instructions
- Preheat oven to 400 degrees.
- Cook 1 cup brown rice according to package directions.
- Meanwhile, on a large rimmed baking sheet, toss sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Spread out in a single layer. Roast sweet potatoes, turning with a spatula once or twice, until tender, about 15 to 20 minutes.
- Meanwhile, in a large bowl, whisk orange zest and juice, vinegar, honey, Dijon mustard, shallots and the remaining 1 teaspoon salt and the remaining 1/2 teaspoon. Slowly whisk in the remaining 3 tablespoons of olive oil until well combined.
- Add warm rice, pecans, cranberries and parsley to the orange juice mixture and gently stir to combine. Serve warm or cold.
Dan McNutt says
Amazing I Love This so Dustyious !!!! Thanks for the party on my pallet (: you are a chief !!! Marry me (: