Sweet Potato Wild Rice and Arugula Salad
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Simply Scratch · by Laurie McNamara★ 5.0 (3)

Sweet Potato Wild Rice and Arugula Salad

NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 12%
CARBS 24G26% OF CAL
4G FIBER13G OTHER7G TOTAL SUGAR
FAT 30G72% OF CAL
5G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty salad of roasted sweet potatoes, wild rice, arugula, and toasted hazelnuts with maple-dijon vinaigrette, pomegranate, and goat cheese. A filling, autumn-flavored dish.

mainamericansaladbowlgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 medium sweet potatoes (peeled and diced into 1-inch pieces)
  • 1 tablespoon olive oil
  • 2 shakes chili powder
  • 2 shakes cinnamon
  • 2 shakes garlic powder
  • 2 shakes onion powder
  • 2 shakes smoked paprika
  • 2 pinches kosher salt
  • freshly ground black pepper
  • 1½ teaspoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon pomegranate red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt (more or less to taste)
  • 1/4 teaspoon freshly ground black pepper (more or less to taste)
  • 5 ounces baby arugula
  • 1 cup cooked wild rice
  • 1 tablespoon minced cilantro
  • 1 tablespoon minced parsley
  • 1/4 cup pomegranate seeds (arils)
  • 1/3 cup chopped toasted hazelnuts (plus more if desired])
  • 2 ounces crumbled goat cheese (more or less to taste)
PREP
20M
SODIUM
320MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.