Wild Rice and Roasted Sweet Potato Salad with Mandarin Vinaigrette
Ingredients
Scale
For the wild rice:
- 1 cup wild rice
- 2 cups of water
- pinch of salt
- 1/2 vegetable bouillon
For the roasted vegetables:
- 1 sweet potato peeled and diced
- 1/2 butternut squash, peeled and diced
- Drizzle of grape seed oil, salt and pepper
Other salad ingredients:
- 4 cups of arugula
- 2 cups of spinach
- 1/2 cup dried cranberries
- 1/4 cup toasted pine nuts
- 1/4 cup crumbled goat cheese
Mandarin Salad Dressing:
- 2 mandarin oranges, juiced
- 1 lemon, juiced
- 1 tsp Dijon mustard
- 1/2 shallot, diced fine
- pinch of dried herbs de Provence (optional, you could also add a pinch of dried thyme)
- generous pinch of salt
- 1/4 cup extra virgin olive oil
Instructions
- Cook the wild rice (I used an InstantPot and pressed the ‘multigrain’ feature. Otherwise, cook according to the directions on the wild rice box.
- While the rice cooks, turn the oven to 375.
- Place the cubed vegetables on a parchment lined baking sheet and drizzle with oil and salt.
- Toss and spread out evenly on the baking sheet and roast for 15-20 minutes or browned on the outer edges.
- While the vegetables roast, make the salad dressing.
- Simply place the ingredients in a mason jar and shake vigorously.
- Pile all the ingredients, the lettuces, wild rice, roasted vegetables, cranberries and pine nuts on a large platter. Then drizzle the salad dressing and serve.
Keywords: wild rice, sweet potato, mandarin vinaigrette