sweet potato + wild rice salad


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

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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)

Serves 4.