This delicious Fall salad can be served warm or cold. The perfect dish for Meatless Monday or Thanksgiving!
Course: Side Dish
Servings: 8
Ingredients
1c. uncookedbrown ricecooked according to package directions
1lg.sweet potatopeeled & cut into 1/2 inch dice
4T.extra virgin olive oildivided
1 1/2tsp.saltdivided
3/4tsp.freshly ground pepperdivided
zest of 1 lg.orange
Juice of 1 lg.orange1/3 cup
2T.white wine vinegar
1T.honeyor pure maple syrup
2tsp.Dijon mustard
1shallotminced
1/2c. toasted pecanschopped
1/2c.dried cranberries
1/2c.Italian parsleychopped
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.