sweet potato + wild rice salad
photo by Jennifer Johnson
1 1/2 cups whole grain (or regular) wild rice, rinsed
1 large sweet potato, peeled and diced
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 scallions, white and light green parts only, chopped
1/2 cup roughly chopped fresh flat-leaf Italian parsley
1 large bunch garden greens, washed and dried
Chopped almonds or sesame seeds, optional, for serving
- Preheat oven to 400°F.
- In a medium saucepan, add 3 cups water and rice and bring to a boil. Cover, and reduce heat to a simmer. Cook for 35-40 minutes, until rice is tender (or cook according to package instructions). Remove from heat. Remove lid and place a clean kitchen towel over top of pot. Place lid over towel and allow to cool to room temperature. Once cooled, fluff with a fork.
- Meanwhile, place sweet potato on a baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper. Roast for 35-40 minutes, turning once halfway through cooking, until sweet potatoes are softened. Remove and set aside.
- In a mason jar, combine maple syrup, mustard, and remaining 1/4 cup olive oil, and season with salt and pepper. Cover and shake until emulsified. Taste for flavor and adjust as desired.
- In a large bowl, combine rice, sweet potato, scallions, parsley, and garden greens. Toss with enough dressing to coat. Divide among serving bowls and top with almonds or seeds (if using)