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Roasted Sweet Potato and Rice Salad

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Roasted Sweet Potato and Rice Salad

This delicious Fall salad can be served warm or cold. The perfect dish for Meatless Monday or Thanksgiving!
Course: Side Dish
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.

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